Almond Milk – Leche de Almendras


I’ve been making lots of almond milk recently and although there are many wonderful recipes on the web, I thought I’d share my favourite:

1 cup organic raw almonds
2 cups filtered water (plus water to soak almonds)
2 dates (or other sweetner such as Agave, honey, maple syrup)
1/2 teaspoon vanilla extract

He estado preparando leche de almendra a menudo y aunque sé que hay muchas recetas por internet, hoy comparto la receta que más me gusta:

1 taza almendras crudas y ecológicas
2 tazas agua filtrada (más agua para remojar las almendras)
2 dátiles (u otro endulzante como agave, miel o sirope de arce)
1/2 cucharita extracto de vainilla


Soak the almonds in water for 8 to 12 hours.
Pon la almendras en remojo entre 8 y 12 horas.


Drain the almonds and if you want to, shell them. I did on this occasion but I often leave the shells on.
Cuela las almendras y si quieres, pélalas. Es esta ocasión las pelé pero a menudo no lo hago.


Place the almonds, 2 cups of filtered water, 2 dates and vanilla extract into the blender and mix.
Pon las almendras, 2 tazas de agua filtrada, los dos dátiles y extracto de vainilla en la batidora y combinar.


My preferred sweetener are dates, they give the almond milk a creamier, richer texture but not having any I chose agave syrup instead. Maple syrup is another good choice.
Para endulzar prefiero usar dátiles. Le dan a la leche una textura rica y cremosa pero al no tener usé sirope de agave. Sirope de arce es otra buena opción.


If you have one, pour the mix through a nut bag. If you don’t have one, you can use cheesecloth, which I place over a fine strainer.
Si tienes una bolsa para preparar leche de nueces pasa la mezcla por ella. Si no tienes, puedes pasar la mezcla por una estopilla sobre un colador fino.



Squeeze the liquid through the bag or cheesecloth. I do about a fistful at a time so that I can squeeze as much milk out as possible.
Usando la bolsa o estopilla, exprime el líquido. Suelo pasarlo puñado a puñado para extraer toda la leche posible.


And you are left with a lovely, creamy milk, plus a bunch of almond meal which I am sure could be used to make cookies, cake or something else… but I am working on that!
Kept in the fridge, the milk will keep about 3 days.
Y el resultado es una leche cremosa y deliciosa, y por separado, una almendra fina que estoy segura que se puede usar para hacer galletas, tarta o algo más… pero sigo trabajando esa idea!
En la nevera , la leche se mantiene unos 3 dias.

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5 Responses to Almond Milk – Leche de Almendras

  1. sonia says:

    Hello Jo, Thanks for this recipe…Only tell you that some people here in Spain, that only eat raw food, use this bunch of almond to make some kind of cheese..that you can mix with agar agar, tofu, ect…

    • jo says:

      Hi Sonia,
      Thank you so much for sharing!! I meant to look into these “cheese” recipes. There was a raw food restaurant in Palma where we bought “almond cheese” and my son absolutely loved it. I promised him I would see if we could figure out how to make it! Any recommendations?

  2. se ve deliciosa Jo! probaré a ahacerla!!!
    luego en skype te preguntaré !
    cuánta leche te sale de una taza de almendras?

    • jo says:

      Salen casi 3 tazas! Aunque pierdes la masa de las almendras, la taza original de almendras que se pone en remojo absorbe parte del agua.
      Hablamos al rato 🙂

  3. Linda says:

    Thank you for sharing this recipe. I used pure maple syrup instead because that’s all I had handy. I want to try the agave next time.

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