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Le Chaudron recipe
Lait d'amande maison vanille
Homemade vanilla almond milk
⏱ 480 minServes 4Medium70 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)whole almonds
1 L (4¼ cups)filtered water
1 tspvanilla extract
2 tspagave syrup
1 pinchsalt
- 150 g (5 oz) whole almonds
- 1 L (4¼ cups) filtered water
- 1 tsp vanilla extract
- 2 tsp agave syrup
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- The night before, cover the almonds generously with cold water in a large bowl.
- Soak for at least 8 hours (ideally overnight).
- The next day, drain and rinse well. You can slip off the skins if you like.
- Put the almonds in a powerful blender with 1 L (1 quart) cold filtered water.
- Blend on high for a full 2 minutes.
- Pour into a nut milk bag set over a large bowl and squeeze hard to extract the milk.
- Keep the leftover pulp for cakes or granola.
- Stir the vanilla, agave syrup and salt into the milk. Keeps 4 days in a sealed bottle in the fridge.
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