Anolon Academy

Almond Milk


  • 2 cups raw almonds
  • 4 cups water
  • half a vanilla bean scraped
  • pinch of cinnamon


Soak almonds in water overnight.

Place almonds together with the water in a blender and blend into pulp until smooth and creamy.

Place in muslin or fine cloth and strain into a jug. Squeeze as much of the liquid out at possible. Add in vanilla and cinnamon and keep in the fridge.

You can use the almond meal by drying out in a low slow oven (be careful not to toast). Then keep it in the freezer until needed.