Homemade Almond Milk with Cinnamon and Cardamom
A handful of almonds, fresh water and a good straining cloth are enough to make a mild almond drink at home. This recipe includes optional cinnamon, cardamom and honey, but the unsweetened base is useful for porridge and smoothies too.
- Prep
- 15 min
- Soak
- 8–12 h soaking
- Yield
- About 800 ml
- Notes
- No cooking
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Unsalted almonds | 120 g | View product |
| Fresh drinking water, plus soaking water | 800 ml | |
| Fine salt | a small pinch | |
| Ground cinnamon, optional | ¼ tsp | View product |
| Ground cardamom seeds, optional | a small pinch | View product |
| Honey, optional | 1–2 tsp | View product |
Use the listed weights where possible. One tablespoon is 15 ml and one teaspoon is 5 ml. Optional additions and alternatives are marked in the table.
Ingredients from Moayeri
Choose the ingredients you need for your batch. Some cards are optional additions or alternatives, as marked above.
Raw Almond
In stock
Dried Cardamom
In stock
Method
Soak overnight
Cover the almonds generously with cold water and refrigerate for 8–12 hours. Drain and rinse; discard the soaking water.
Blend with fresh water
Place the soaked almonds and 800 ml fresh water in a blender. Blend for 1–2 minutes until the nuts are finely broken down and the liquid looks milky.
Strain thoroughly
Pour through a clean nut-milk bag or fine cloth set over a bowl. Gather the cloth and squeeze gently to extract the liquid. A sieve alone leaves more fine particles.
Flavour and chill
Stir in a pinch of salt and any optional spices or honey. Pour into a clean covered bottle, refrigerate promptly and use within 2 days. Shake before pouring.
Helpful tips
- For a richer drink, begin with 600 ml water and thin to taste.
- Spices and fine almond particles settle naturally; shake well before serving.
- Keep the base unsweetened when using it in savoury cooking. Leave out honey for a vegan version.
FAQs
Can I use the leftover almond pulp?
Yes. Refrigerate it promptly and use the next day in porridge or baking, or freeze in small portions. It is moist pulp, not a direct substitute for dry almond flour.
Will it taste like packaged almond milk?
Not exactly. Homemade almond milk has no added stabilisers and may separate more readily; its thickness depends on the nut-to-water ratio.
Ready to serve
Make a small batch and use clean utensils throughout. Try the plain version first, then adjust the spice and sweetness a little at a time.