Salma Hayek Shares the Homemade Almond Milk Recipe That Makes Her Skin Glow

at The Elgin on September 15, 2015 in Toronto, Canada.
Photo: Jason Merritt/Getty Images

Salma Hayek is known for her radiant skin, and just as we suspected, she is a huge proponent of the age-old saying that beauty is more than skin deep. "What you eat and what you drink shows up on your skin," Hayek tells InStyle. "You have to consume a minimum level of fat if you are a woman. For the skin, it’s better to have some fat."

Fat is the secret to glowing skin? Sign us up! But hold on, before you pick up that doughnut, listen up: "I am not saying to go out and eat fried food," she says. "It’s important to have the right kinds of fats, like almond milk. I absolutely love Juice Generation’s almond milk!" (pictured below with Juice Generation founder Eric Helms). She loves it so much in fact, that she recreates the recipe frequently right in her own kitchen. "It’s good for the hair, the skin and the body— it does marvelous things!" Get her exclusive recipe below, and get ready to get your glow on.

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Salma Hayek's Homemade Almond Milk Recipe

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William Brinson


1 cup raw almonds

5 cups filtered water


1. Soak 1 cup of raw almonds in a bowl of water overnight at room temperature, or for 8 to 12 hours. Drain nuts and toss the soaking water.

2. Place nuts in a high-speed blender with 5 cups of water, ideally filtered water. (The exact ratio of nuts to water that you blend is up to you; it depends on the consistency and creaminess you desire. Alter the ratio according to your preference.)

3. Blend the nuts and water until you see the nuts pulverize and the liquid turn creamy white. If using a juicer, you may want to pass the liquid through twice. If the mixture gets caught up in the gear, press “reverse” for a few seconds to dislodge, then continue, adding fewer almonds.

4. Place a nut milk bag ($6; in the bowl or jug, with the sides of the bag hanging far over the edge. Pour the liquid slowly in and let it drain through at its own pace.

5. Lift the bag up so more milk drains out and gently draw its drawstrings tight. Now gently twist the bag from the top down and squeeze the contents to extract all the milk possible without letting the pulp through. If you desire plain milk, you’re finished.

*For Vanilla Almond Milk, pour almond milk into blender with one to two vanilla beans (or a dash of vanilla essence), filtered water, and dates to taste. Advanced level: Add a pinch of turmeric for a golden-yellow, extra healing drink!

6. To store, pour the nut milk into a glass jar with a lid and refrigerate for 3 to 4 days. Try to fill it to the very top of the jar to retain the milk’s freshness. If you have more than you can use, freeze the extra in freezer-suitable containers. Shake before using as nut milks separate naturally.

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