Warm Chinese-Style Almond Milk
Why this recipe works
- Short ingredient list: Almonds, water, and sugar keep the flavour focused and the preparation straightforward.
- Smooth, creamy finish: Blending thoroughly and straining well gives the drink a clean, milky texture without dairy.
- Low active time: Most of the work is simple soaking, blending, and gentle heating, with only a short hands-on cooking stage.
Get the most out of this recipe
Texture tips
- For a silkier drink: Strain the almond mixture twice, pressing firmly each time to extract the liquid while leaving fine pulp behind.
- Avoid boiling: Heat the almond milk gently until piping hot; boiling can dull the almond flavour and make the texture less refined.
Ingredient notes
- Skin-on almonds: Raw skin-on almonds give a slightly fuller, more rustic flavour and a warmer colour.
- Using blanched almonds: Blanched almonds make a paler drink with a cleaner almond taste, but the flavour may be a little softer.
- Adjust the sweetness: Caster sugar dissolves quickly in the hot milk; sweeten gradually if you prefer a more delicate finish.
Make-ahead tips
- Make ahead: Prepare the almond milk in advance, cool it quickly, and refrigerate in a sealed container.
- Reheat gently: Warm it in a saucepan over a low heat, stirring often, and keep it below a boil for the smoothest texture.
Equipment you'll need
Ingredients
Instructions
- Put the almonds in a bowl and cover with hot water from the measured water. Leave for 10 minutes to soften, then drain, reserving the remaining measured water for blending.
- Tip the softened almonds into a blender and add the reserved water. Blend on high until very smooth and milky, about 1 to 2 minutes.
- Set a sieve over a saucepan and strain the almond mixture, pressing firmly with the back of a spoon to extract as much liquid as possible. Discard the almond pulp, or save it for another use.
- Warm the almond milk over a low to medium heat until steaming and piping hot, but do not let it boil. Stir in the caster sugar and cook for 1 minute, stirring, until fully dissolved.
- Pour into cups and serve straight away. If you want an extra-smooth finish, strain once more just before serving.
Recipe notes
Tips
- Keep the heat gentle once the milk is on the hob; boiling can dull the flavour and make the texture slightly grainy.
- For a cleaner, silkier drink, strain through the sieve twice, pressing well each time.
Substitutions
- Replace caster sugar with agave syrup for a softer sweetness; stir it in off the heat to preserve its flavour.
- Replace almonds with blanched almonds for a paler colour and a slightly cleaner almond flavour.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until piping hot, stirring often; do not boil.
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Recipe overview
- Servings: 2 cups
- Total time: 35min (15min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Almonds Tree nuts
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