Mamra almonds have a higher natural oil content than California almonds, which means the milk they produce is noticeably richer - creamier, with a fuller almond flavour that commercial almond milk has entirely engineered out. Store-bought almond milk is typically 2% almonds and 98% water and additives. This is the reverse of that: concentrated, real, and worth making. The additive list of commercial almond milks - carrageenan, xanthan gum, synthetic vitamins - tells you everything about why making your own is always better. It keeps for four days in the refrigerator and improves everything it is added to, including the Chia Breakfast Parfait.
Ingredients
- ½ cup Earthen Story Mamra Almonds Shop ↗
- 2 cups filtered water (for blending)
- 1 tsp Earthen Story Raw Forest Honey - optional Shop ↗
- ¼ tsp cardamom powder - optional
- Pinch Himalayan pink salt
Steps
- Soak mamra almonds in cold water for 8 - 12 hours (or overnight). The skins will soften and the almonds will plump slightly.
- Drain and rinse the soaked almonds. If you prefer a smoother, paler milk, slip the skins off by pinching each almond - they will slide off easily after soaking. Keeping the skins on produces a slightly beige milk with more fibre.
- Add the almonds and 2 cups of fresh filtered water to a high-speed blender. Blend on high for 90 seconds until completely smooth.
- Place a nut milk bag or muslin cloth over a large bowl or jug. Pour the blended mixture through, gathering the cloth and squeezing firmly to extract all the liquid.
- Add honey, cardamom, and salt to the strained milk and stir well.
- Refrigerate immediately. Shake or stir before each use as natural separation will occur - this is normal and a sign of no additives.
Key Benefits
- Mamra almonds for superior oil and flavour content Mamra badam are the indigenous Indian variety, with a naturally higher oil content than imported California almonds. This oil is primarily monounsaturated, and its presence in the milk means you are getting genuine nutritional benefit rather than flavoured water. The monounsaturated fat profile of almonds is one of the most studied in cardiovascular nutrition.
- No carrageenan, no gums, no emulsifiers Commercial almond milks use carrageenan (linked to gut inflammation) and xanthan gum to achieve a smooth texture. This milk achieves the same smoothness through high-speed blending and filtration alone. Choosing organic mamra almonds for this milk means the base itself is free of pesticide residues - something the almond industry is not transparent about.
- Cardamom for aromatic enhancement and digestive support Adding cardamom to this milk is not just flavour - the spice improves digestion of the fat and protein in the almond milk and complements the natural sweetness of mamra almonds. A teaspoon of raw forest honey added after straining provides a gentle sweetness and keeps the milk's live compounds intact since it is never heated.
Explore more recipes like this on our Recipes page, or read our ingredient guides and food knowledge articles in the Discover section.
