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DIY Homemade Toasted Almond Milk


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DIY Homemade Toasted Almond Milk


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DIY Homemade Toasted Almond Milk

Use this recipe for year round and Passover to make the best Almond milk you will ever have. Almond milk has been around for millennia, especially on the Jewish table. Iraqi Jewry traditionally serve a rose water-sweetened almond milk, called hariri for the break fast after Yom Kippur. Versions with orange blossom water can also be found. But almond milk has a long and storied history in many communities (not just among Jews); most often is is used during and around periods of food limitations, such as Lent in the Christian world and Ramadan in the Muslim world, where it remains a homemade treat to prevent contamination by any extracts made with alcohol. Almond milk requires a lot of straining--there are several rounds of letting the mixture drip slowly through cheesecloth here--so it’s the kind of recipe that you should prepare on a day when you are cooking other things or puttering around the house. Once the initial prep is done, you return to it from time to time for a quick stir or transfer to another container. This version is full of vanilla flavor, right from the gorgeous vanilla bean. Using the beans may be a bit pricier, but the taste is worth every penny.


  • Prep Time : 40 min
  • Cook Time : 15 min
  • Chill Time : 1 hour
  • Ready Time : 1 hour, 55 min


4 cups


  • 8 1/2 cups water
  • 1 (16-ounce) bag ground almonds (see kitchen tips)
  • 2 tablespoons granulated sugar
  • 3 vanilla beans, split lengthwise, seeds scraped and reserved, pod reserved
  • 1/16 teaspoon kosher salt
  • 2 tablespoons honey or 3 tablespoons agave nectar


1) Line a strainer with two layers of cheesecloth (the picture below shows 4 layers, so the pattern of the two layer across each other is easily visible) and set it over an 8-cup measuring pitcher with a spout. Set aside.

2) Preheat oven to 350°F. Spread the almond meal over a rimmed baking sheet and sprinkle the sugar over it, tossing lightly to coat. Bake for 5 minutes, stirring every 2 minutes, allowing the mixture to toast gently, but not allowing it to burn.

3) Pour the water, toasted almond meal, the vanilla bean pod and salt into a medium saucepan set over high heat and stir to combine. Bring to a rolling boil and remove from the heat.

4) Meanwhile, prepare an ice bath: Fill a very large bowl with ice water. The bowl should be  large enough for the pot to sit in comfortably. When the almond-vanilla mixture boils, set it into the ice water and let stand for 30 minutes.

5) Remove the vanilla bean pod from the pot and pour the remaining warm mixture into a strong blender ( see kitchen tips). Blend on high for 1 minute. Let stand in the blender  for 5 minutes, or until it settles and begins to separate.

6) Blend again for 1 minute. Pour about 1/3  of the mixture through the prepared strainer lined with cheesecloth, reserving the rest in the pitcher. Allow to drip into the measuring pitcher for 30 minutes. (You will need to do this in batches unless you have a huge strainer.)

7) Pick up the edges of the cheesecloth and gently tilt the mixture so it coats each section of the cloth. Allow to drip through for another 10 minutes.  Remove the strainer and cheesecloth set-up, rinse the strainer well, and line it with a clean single layer of cheesecloth. Pour the strained mixture from the pitcher into a clean bowl. Repeat four more times. (I kid you not, 5 times in total). You are getting rid of the almond silt. For a very clean sip, strain again while chilled  just before serving. If you prefer it rustic style with pulp, only strain 3 times and serve.

8) Add the reserved vanilla seeds, honey or agave and whisk gently until fully incorporated.

Kitchen Tips: Traditionally, almond milk is made from whole almonds, soaked overnight. The longer they soak, the creamier the milk, but the boil and ½-hour method is  a handy alternative. No matter how you soak them, toasting brings out a different, more complex flavor. If  you want an ultra-smooth milk that is still toasty, use slivered, peeled almonds, but know that the flavor will not be as intense.


About Chef Tami Weiser


Before starting The Weiser Kitchen.com, I was a cerebral yeshiva student from the Five Towns, an artsy thespian, and a Vassar College girl. I studied anthropology and archeology as an undergraduate, worked on digs and traveled in the Middle East, Western Europe, and the United States. I did graduate work in ethnomusicology and Jewish world studies at the Jewish Theological Seminary, and then attended Law School in Miami, working as an editor in on the Inter-American Law Review. I have started large non-profit music schools, taught Hebrew School, run adult education programs and taught global Jewish cooking from my travels and studies. I am proudest of my family—my three incredible teenaged kids, my wonderful husband, my parents, sister and muchatunim. After attending the Institute for Culinary Education (ICE) and graduating with highest honors and a leadership award, I worked as a recipe editor, writer, and ebook developer. I've staged at numerous restaurants in the New York metro area, ghost-written for high-end chefs (shhh!), and worked in the recreational division at ICE. I've taught private students and at local cooking schools. I've been catering large scale charitable events for many years. Notably, I study with the iconic writer, food editor and my friend, Molly O'Neill.




7 Responses to DIY Homemade Toasted Almond Milk

  1. How does this mixture taste if you leave out sugar? Does it work well with a sugar substitute like Equal?

    • You can absolutely do this sugar free, but it tastes very flat. You could use splenda more easily than equal. I am not bog on stevia- it taste has such a bitter undertone, but some folks do like it. I would start with a tablespoon of splenda added into the cooking mixture ( splenda can be heated the best of all) so it will integrate a bit better. Then just add to taste after it is strained. The key is truly patience to strain and vanilla beans( madagascar or tahitian are really the very best to use and worth every cent).

  2. I read that the halacha is that you sprinkle whole almonds on the almond milk when serving with a fleishig (meat) meal. Important tip and looks nice too.

    • Interesting. Halacha from which jewish community? BTW- often almond milk is made from soaking whole almonds( often blanched) for 3 or more days and then doing the straining procedure. I added a toasted quality and did a quick version- to save time and so that I don’t worry about any bacterial issues at all- but it absolutely works that way too and makes and even creamier milk.

      • avatar says: ljiwf

        IIRC, one is supposed to make a designation in dairy bread (indentation, shape etc) so its not eaten with meat. I assume this is similar, and almonds would be added to the milk to show its not a dairy milk, rather made from almonds and is pareve.

  3. Yum!! We love almond milk. We will definitely try to make our own!

  4. avatar says: Marta

    How do I make it w/store bought vanilla almond milk?

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