Almond milk, macadamia milk, oat milk, rice milk…. There are quite a few alternatives for the lactose-averse these days! While there are plenty of healthy store-bought varieties available, being able to make your own means you can customise them to your own tastes. Get creative!

The basic recipe for most nut mylk varieties is 1 cup of nuts to 2-4 cups of water depending on how thick you like it (2 cups for thick, 4 cups for quite thin, 3 cups for in between). Soak the nuts overnight, then blend and strain. You can change the almonds for macadamias, cashews, hazelnuts, pistachios, pecans, Brazil nuts etc, and if you prefer your mylk silky smooth, you can dry roast the nuts before hand and rub the outside waxy skin off with a tea towel.

  

Don’t waste the nut grits that you strain out though! Spread them on a baking tray and bake at 100*C until dry for nut meal for use in baking, or at 180*C until golden brown for a great crunchy topping for yogurt or salads (or a substitute coating for bread crumbs).

Finally, make sure you chill the mylk in the fridge before serving, store in an airtight jar, shake before using and use within about 3 days or so.

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Vanilla Almond Mylk

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup almonds
• 2-4 cups water (see note re: consistency above)
• 1 tsp vanilla essence (+ 1 tbsp maple syrup if you’d prefer yours sweetened)

Method

1. Soak the almonds overnight in 1 cup of water. Drain the almonds out and discard the water.
2. Place the almonds, another 2-4 cups water and vanilla in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining almond grits are removed.
4. Refrigerate and serve.

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Chai Almond Mylk

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup almonds
• 2-4 cups water (see note re: consistency above)
• 1 tsp vanilla essence
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp cardamom
• 1/2 tsp ginger
• 1/2 tsp allspice

Method

1. Soak the almonds overnight in 1 cup of water. Drain the almonds out and discard the water.
2. Place the almonds, another 2-4 cups water and vanilla in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining almond grits are removed.
4. Return the mylk to the blender with the spices and maple syrup, and blend until smooth.

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Salted Caramel Almond Mylk

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup almonds (or macadamias)
• 2-4 cups water (see note re: consistency above)
• 4 large pitted dates
• 1 tsbp tahini
• 1-2 tsp sea salt (depending on your taste)

Method

1. Soak the almonds overnight in 1 cup of water. Drain the almonds out and discard the water.
2. Place the almonds and another 2-4 cups water in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining almond grits are removed.
4. Return the mylk to the blender with the salt, dates and tahini and blend until smooth.

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Turmeric Almond Mylk

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup almonds
• 2-4 cups water (see note re: consistency above)
• 1 tsp vanilla essence
• 1 tbsp maple syrup
• 1 tsp turmeric

Method

1. Soak the almonds overnight in 1 cup of water. Drain the almonds out and discard the water.
2. Place the almonds, another 2-4 cups water and vanilla in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining almond grits are removed.
4. Return the mylk to the blender with the turmeric and maple syrup, and blend until smooth.

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Matcha Mint Almond Mylk

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup almonds (or pistachio)
• 2-4 cups water (see note re: consistency above)
• 1 tsp peppermint essence
• 2 tsp Matcha (green tea powder, I like to use the powder by Matcha Maiden)

Method

1. Soak the almonds overnight in 1 cup of water. Drain the almonds out and discard the water.
2. Place the almonds and another 2-4 cups water in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining almond grits are removed.
4. Return the mylk to the blender with the matcha and peppermint, and blend until smooth.

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Chocolate Orange Almond Mylk

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup almonds (or macadamias)
• 2-4 cups water (see note re: consistency above)
• 1 tsp orange essence
• 2 tsp cacao or cocoa or carob powder

Method

1. Soak the almonds overnight in 1 cup of water. Drain the almonds out and discard the water.
2. Place the almonds and another 2-4 cups water in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining almond grits are removed.
4. Return the mylk to the blender with the orange essence and cacao, and blend until smooth.

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Chocolate Peanut Butter Almond Mylk

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup almonds (or Brazil nuts)
• 2-4 cups water (see note re: consistency above)
• 1 tsbp smooth peanut butter
• 2 tsp cacao or cocoa or carob powder
• 2 large pitted dates (or you can use 1 tsbp maple syrup)

Method

1. Soak the almonds overnight in 1 cup of water. Drain the almonds out and discard the water.
2. Place the almonds and another 2-4 cups water in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining almond grits are removed.
4. Return the mylk to the blender with the dates, PB and cacao, and blend until smooth.

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Pumpkin Spiced Latte Almond Mylk

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup almonds
• 2-4 cups water (see note re: consistency above)
• 1 cup cooked butternut pumpkin (e.g. roasted without oil at 200*C without skin until soft)
• 1 tsp vanilla essence
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp cardamom
• 1/2 tsp ginger
• 1/2 tsp allspice

Method

1. Soak the almonds overnight in 1 cup of water. Drain the almonds out and discard the water.
2. Place the almonds, another 2-4 cups water and vanilla in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining almond grits are removed.
4. Return the mylk to the blender with the pumpkin, spices and syrup, and blend until smooth.

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Strawberry Pistachio Mylk 

Ingredients (makes 0.5 to 1 litre depending on the consistency) 

• 1 cup pistachios
• 2-4 cups water (see note re: consistency above)
• 4 large strawberries
• 2 pieces white chocolate

Method

1. Soak the nuts overnight in 1 cup of water. Drain the nuts out and discard the water.
2. Place the nuts, another 2-4 cups water and vanilla in the blender and blend until smooth.
3. Strain through a fine sieve / cheesecloth until the remaining nut grits are removed.
4. Return the mylk to the blender with the strawberries and chocolate, and blend until smooth.