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Homemade Almond Milk with Chinese Bitter Almonds (Thermomix)

Start the night prior as all ingredients must be soaked overnight. The Chinese Bitter Almonds (sweet-bitter and bitter-bitter) can be found in most Chinese herbal stores. Take the name in Chinese as that will help you get the right ingredient for each.

Course Drink
Cuisine Chinese Canadian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Author Valerie Lugonja inspired by Lily Ma


  • 50 g of any kind of raw rice soaked in water overnight
  • 45 g Chinese Southern dried almond sweet apricot soaked in water for overnight
  • 15 g Chinese Northern dried almond bitter apricot soaked in water for overnight
  • 100 g Western dried almond soaked in water for overnight; twist and peel off skin
  • 500 g hot water
  • 500 hot water for 2nd time the water amount depends on your taste
  • 60 g sugar


  1. Drain and slip bark off soaked almonds (100g)
  2. Drain Chinese almonds and rice (15g, 45g, 50g); place all presoaked almonds and rice in TM bowl and mill for 10 seconds from speed 0-10 three times
  3. Add 500 grams hot water; combine for 3 seconds from speed 0-10
  4. Scrape down sides of bowl with spatula; cook 12 minutes at 100C on speed 2.5
  5. Purée 2 minutes at speed 0-10 TWICE, until silky smooth and pudding-like (can be eaten as dessert with sugar)
  6. Weigh second batch of hot water and sugar into TM bowl; continue to cook 2 minutes at 80C on speed 2.5
  7. Purée 1 minute at speed 0-10 two times, or until desired texture is achieved; actively strain through nut bag by squeezing until about ½ cup of pulp remains (messy process)
  8. Delicious served warm

Recipe Notes

  • Keeps in refrigerator 3-4 days; keeps well for 2-3 months in tightly wrapped container in freezer
  • Soaked almonds weigh 150 grams; soaked Chinese almonds 95 grams
  • Chinese people serve pudding version as dessert (first 500grams water; add sugar)
  • Chinese almond is the inside of the pit of the Chinese apricot and is a very nutritious ingredient that aids the clearing of lung congestion or coughing; it will help avoid catching colds and *contains cyanide must always be cooked