Would you like to know how to make strawberry almond milk? It may sound a little crazy at first, but I assure you, it’s easy! The main ingredients necessary to make strawberry almond milk are raw almonds, fresh or frozen strawberries, and filtered water.
This homemade strawberry-almond milk recipe is delicious and so easy to make at home. This is a perfect milk alternative for anyone who’s dairy-free or vegan.
Homemade Strawberry Almond Milk
A creamy, fresh homemade strawberry almond milk recipe. It really is as good as it sounds.
Once you’ve tasted homemade almond milk it’s quite difficult to return to store-bought. From scratch it’s fresh, fragrant, and creamy. An added bonus? You’re able source your own almonds, which results in a noticeable difference in taste and overall quality. I’m not sure anyone really needs another almond milk primer, but I’ve been using this homemade strawberry almond milk recipe a couple of times a week now that berries are in season, and it is devastatingly good.
Ripe strawberries plus fresh almond milk were made for each other. And that shade of pink? It triggers some deep pleasure-point in my brain reserved for childhood memories of milkshakes and slather-frosted birthday cakes. If you’ve never attempted to make almond milk – straight or otherwise, this is the tutorial. I use strawberries here, but of course you can trade in blueberries, blackberries, or other favorite seasonal fruit as the seasons progress.
Strawberry Almond Milk: The Process
The general jist is the following: soak almonds, drain and rinse, blend with water and any other ingredients you fancy, strain almond milk from almond solids, chill. There are some considerations within these steps as you’re working through the process, particularly when it comes to straining. I’ll highlight the different methods you might consider below. For example, a lot of people recommend using cheese cloth, which I just cannot get onboard with, so I’ll show you what I prefer.
Above: soaking almonds, preferably overnight / pre-blend / post-blend
How to Strain: The Options
You have a couple of options when I comes to straining. I’ve found the best method usually depends on the type (or power) of your blender. My goal – speed, and the least amount of mess and clean-up. If you have a high-power blender, one that is going to puree and emulsify the almonds into oblivion – (which is great, btw), buy a sturdy, large tea/infusion bag (photo above). You will never, ever go back to cheesecloth. Fill the bag, twist and squeeze the almond milk into a bowl. Alternately, and I’ve found this works best with almonds that have been processed in older blenders, or ones that don’t quite break up the almonds into nano-bits – use a large French press. It’s a dream.(below)
You can use the almond solids along with muesli or granola, or in cookie batters, pie crusts, or crisp toppings, and the like. Enjoy!
Homemade Strawberry Almond Milk
You can use frozen strawberries when fresh aren’t in season.
INGREDIENTS
- 1 cup raw almonds
- filtered water
- maple syrup, 1 pitted date, drops of stevia, (or to taste)
- generous pinch of sea salt
- 15 ripe strawberries, hulled
- 1/2 teaspoon almond or vanilla extract
- special equipment: large cloth tea bag, sieve, or French press
INSTRUCTIONS
- Soak the almonds in filtered water for at least an hour, or, preferably, overnight. Drain and rinse.
- Blend the almonds with 3 1/4 cups filtered water, the maple syrup, salt, strawberries, and extract, until smooth. Transfer to tea bag (or preferred straining method), and strain. Twist and squeeze as much almond milk as possible from the bag. You should have a dry-ish almond meal in the bag when you’re done, as well as silky smooth strawberry almond milk. Transfer to a jar and refrigerate.
Strawberry Almond Milk
Strawberry Almond Milk Recipe by Momma Cuisine
The thought of drinking Strawberry Milk takes many back to their childhood years. That bright pink powder swirled in with ice-cold milk, magically turning boring old milk, into a sweet and pink concoction that is what we know as, Strawberry Milk.
This recipe for Strawberry Almond Milk takes that classic delicious and nostalgic recipe, using fresh strawberries and boiling it with sugar (or honey) and water to make a sweet syrup, blending it and mixing it with a modern favorite, Almond Milk.
Almond milk is lactose and gluten free, which is perfect for many who are aren’t tolerate to either one or both, as well as those who want to lessen their dairy intake. Try this fun drink recipe soon – and imagine the possibilities with all kinds of fresh fruits!
Ingredients:
- 1 cup of Fresh (or frozen) Strawberries – sliced
- 1/2 cup of Sugar (or Honey)
- 1/2 cup of Water
- 1 cap full of Vanilla Extract
- 4 cups of Ice Cold Almond Milk – unsweetened
Instructions:
Take the strawberries, sugar, vanilla and water and boil together in a sauce pan for about 15 minutes.
Carefully, put the syrup in a blender and blend until smooth and let cool.
Add about 4 cups of ice cold almond milk, or any milk of choice and serve.
STRAWBERRY ALMOND MILK – EASY HOMEMADE RECIPE
Learn how to make homemade strawberry almond milk right in your kitchen! This easy recipe will give you a tasty dairy-free alternative to regular milk that’s infused with strawberry flavor. Pour it over cereal, use it in oatmeals and smoothies or simply drink it straight from a glass.
I use to make homemade nut milks all the time. In my before-having-kids life, obviously. Well, the list of things I use to do pre-children is quite long, but let’s not go there.
And recently, I was missing the satisfaction that comes from blending healthy nuts to a smooth milk texture. Because you see, on top of making a nut milk that’s far more delicious than the store bought ones, there is something quite gratifying from making vegan milk from scratch.
Although making dairy-free milks at home might seem like a complicated kitchen experiment, I assure you that it is easier than it seems. This nut milk is smooth, slightly sweet and naturally flavored with strawberries.
And I mean, look at that girly pale pink-ish color!
WHY MAKE YOUR OWN STRAWBERRY ALMOND MILK
There are many advantages to making your own nut milk: free of additives, better flavor and versatility, since you can adjust the flavor to your taste. But really, the best part about making your own is the satisfaction that comes with the process!
So why not always make your own all the time? Well, as much as I would love to close my eyes to the store-bought nut milks, it obviously takes more time and organization to prepare your own. And raw nuts are not cheap! I buy mine in large bags online, but it might not be available for everyone. Also, you will need extra equipment to make your own milk, which include a high-speed blender (can be expensive) and something to strain the milk (easy to get and not expensive). And most store bought nut milks are fortified, which is an added bonus.
I choose to do something in between: instead of religiously making my own nut milk regularly, I keep it for the occasional treat. All my family gets excited for it, we have fun changing up the flavors and it keeps the cost lower.
WHAT YOU WILL NEED TO MAKE STRAWBERRY ALMOND MILK
EQUIPMENT
- High-speed blender (better than regular blenders for almond milks)
- Straining material
INGREDIENTS
- Raw almonds
- Water
- Strawberries, fresh or frozen
- Vanilla extract
- Medjool dates (or maple syrup)
HOW TO MAKE HOMEMADE STRAWBERRY ALMOND MILK
Making your own nut milk is a little bit of a process, but do it once and you will realize how easy it is!
1- First, soak your almonds. Simply cover the nuts with plenty of water and let it sit at room temperature for 8-12 hours. I usually soak mine overnight so it is ready to go the next morning. Then, drain and rinse the nuts.
2- Transfer the nuts with the strawberries, vanilla extract, dates and water to a high-speed blender. Blend until smooth (can take a minute).
3- Then, strain the milk. I find that using a nut milk bag works the best, but you can also use different methods (see below).
Taste the milk and adjust the sweetness. Since the milk is already blended, add a splash of maple syrup to make it sweeter (this will depend on the strawberries you used).
Transfer to a air-tight pourable container or jar and keep in the fridge. The milk is even better when cold!
HOW TO STRAIN THE MILK: 3 DIFFERENT WAYS
- Nut milk bag: This is my preferred method. A nut milk bag is really not that fancy nor expensive, it is simply a bag made with a fine mesh fabric. It is often a sturdier fabric and it holds well when placed over a bowl. I also find it easier to hold the extremities when straining. These nut milk bags from Bellamei are the ones that I use.
To use a nut milk bag, place the bag over a large bowl and pour the milk inside the bag. Then, lift the sides of the bag, twist it to lock the liquid at the bottom and press using your hands to help the milk filter out. - Cheesecloth: It is made from a very soft and delicate mesh-like fabric. It sometimes comes in a very large or long tissue, so you might have to cut to the desired size. I have used it a few times in the past, but I found it more difficult to manipulate compared to a nut milk bag.
To use a cheesecloth, place a few large pieces of fabric on top of each other (2-3) over a fine mesh colander, pour the milk over very slowly, then lift the side of the cheesecloth to strain the milk. - French press: This one is a more expensive option and really not necessary, but if you have it, it will be a bliss to strain your nut milk!
To use a French press, simply pour the milk inside, then press the mesh down to compress the pulp at the bottom. Pour the filtered milk (keeping the filter down) and enjoy!
WHAT TO DO WITH THE LEFTOVER PULP FROM STRAINING THE NUT MILK
After straining your milk, you will be left with the pulp from the almonds. Simply store it in a air-tight container in the fridge and reuse it!
You can add the pulp to all sorts of baked goods like muffins, cookies and pancakes. I also like to simply scoop it in my morning oatmeal and blend some when making smoothies. You can also turn the pulp into almond flour or make granola with it.
STORAGE TIPS
Once the milk is strained, transfer to a pour-able container and store in the fridge for up to 5 days. Mix or stir well before enjoying, as some separation can occur.
HOW TO ENJOY THIS STRAWBERRY ALMOND MILK?
You can pour it over your cereals or granola, use it instead of water or milk when making oatmeal (I usually use my chocolate cashew milk when cooking oatmeal, yum!) or prepare your pancake batter using this milk. But really, the best way is to pour it in a glass and have a big sip!
FAQ’S
What if I don’t have a high speed blender, can I still make almond milk?
Technically, yes, but the result might not be as great. Almonds, even after being soaked, are still quite hard and regular blenders are not strong enough to crush entirely the nuts to create a rich flavorful milk. This article: “Can You Make Dairy-Free Alternative Milk In a Regular Blender?” will give more information about the best type of blender to use when making almond milk.
If you have a regular blender and you are dying to make your own nut milk, then check out this homemade cashew chocolate milk recipe!
Don’t you have to remove the skin from the almonds before blending?
No! I always leave them on and assuming you will be filtering your milk, then the small pieces of skin will be removed to ensure the milk is not grainy.
Can I skip straining my milk?
When using almonds, then I recommend you to strain it. Other nut milks made with, for example, cashews or macadamia nuts, don’t always need filtration. But, when using almonds, you won’t be able to blend the mixture enough to completely dissolve the pulp. If you do not have any of the equipment described above, then I have seen nut milks strained simply using a fine mesh colander (go slow and scrape with a spatula).
What if I forgot to soak my almonds, can I skip soaking them?
Soaking your almonds will make them nicely plumped, softer and easier to blend, but there is a quick method to bypass this step if you are in a rush. You can first boil water, then add the almonds, remove from the heat and let soak for about 30-60 minutes. This should be enough to make them more blend-able!
Can I use frozen strawberries when berries are out of season?
Absolutely! When out of the strawberry season, I wait to make this milk when the larger Californian ones are available and look good enough (and not too pricey), but feel free to use frozen strawberries as well! Add them still frozen to the blender!