Effervescent storyteller.

Welcome to My Modern Diary, an electronic journal filled with tales of nostalgic cuisine, wistful wanderings & personal recollections by Sarah Orman.

Homemade almond milk

Homemade almond milk


I don't remember when hubby discovered how incredibly simple almond milk is to make, I only know that it changed my life. No, seriously.

A healthy breakfast is a real challenge for me. I love fresh bread. Pastries. Cheese. Eggs. Jam. Weekend breakfast is my absolute favorite; soft scrambled eggs with spicy Turkish sausage, slow roasted tomatoes and a shaving of fresh Parmesan finished with oodles of cracked black pepper, served with toast the thickness of our front doorstep smothered in sour cherry jam and feta cheese. Yum.

I would eat this every single morning if both time and my waistline allowed : )

The quickest and healthiest breakfast that requires very little forward planning in our home is cereal. Hubby never strays from his trusted old time favorite; cornflakes, and my go-to is Trader Joe's bran flakes {I've tried almost every make and model; Trader Joe's are without question the best!} Topped with fresh berries or an under ripe banana, cereal is my second favorite breakfast... after eggs and bread of course.

The issue I face however is milk. I often find regular milk too heavy, like I'm drinking cream. So after some discussion, hubby and I decided to buy almond milk during our weekly grocery shop a couple of years ago. The store bought carton was good, however, we both had a really hard time wrapping our heads around the excessive list of ingredients. It seemed absurd.

Out of the blue one evening, hubby took a cup full of whole almonds and covered them in water; "I'm going to try making my own almond milk" he proclaimed. And make his own almond milk he did. We've never bought a grocery store carton since.

The pureness of this recipe is incredible. No additives, preservatives, additional sugar or unnecessary synthetic vitamins and minerals; homemade almond milk is delicious and it actually feels healthy, unlike the store bought varieties.

We usually keep our homemade milk in the fridge for up to five days. It needs a little shake before use as it tends to separate; another obvious difference between the store bought varieties and a handcrafted version.

This homemade almond milk is no eggs and fresh bread, however, it's a great healthy mid-week start. Until the weekend, enjoy!

Homemade almond milk
Recipe Type: Breakfast
Author: Sarah Orman
Prep time:
Cook time:
Total time:
Serves: 3 cups
  • 1 cup whole almonds
  • 3 cups water
  1. Place the almonds in a bowl and cover with water. Leave to soak overnight.
  2. When ready to make the milk, drain almonds and place in a food processor with 1 cup of fresh water.
  3. Pulse and blitz until almonds and water are blended.
  4. Slowly add second and third cup of water while the food processor is running.
  5. Once fully incorporated, pour into a cheesecloth, square of muslin or a nut milk bag over a large bowl or measuring jug.
  6. Squeeze cheesecloth to extract all the liquid.
  7. Discard the almond pulp and enjoy!


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