I never thought I’d be the type of person to make my own almond milk, but here I am. To be honest, for a while, I didn’t even know what almond milk was made of…I just knew it was delicious. But after seeing Sappho blend up hemp milk, I was inspired to make my own healthy milk.
Once I began making my own, I realized what real almond milk is supposed to taste like. It’s creamier, smoother, richer, and you can actually taste the almonds. It’s not overly sweet (you can adjust with natural sweeteners like dates) and it doesn’t give you that weird, artificial high that you get from store-bought almond milk (which almost always contains preservatives, excess sugars, and chemicals).
Although it may seem complicated, making almond milk is actually pretty easy and fun. You just need to soak a cup of almonds overnight, blend it with water the next day, squeeze it through a nut milk bag, and flavor it—it sounds like an intense process, but it really only takes about 10-15 minutes (minus the soaking). Just keep in mind that homemade almond milk only lasts 4-5 days in the fridge, while store-bought almond milk lasts months off the shelf (kind of scary if you think about it and more of a reason to make your own).
I love adding homemade almond milk to my morning smoothies, cereals and porridges. You can also get creative and flavor it with matcha, vanilla, cacao powder (like above), cinnamon, nutmeg, ginger, turmeric or even coffee. My personal favorite is cacao powder with a pinch of pink salt and vanilla extract—it’s basically a healthy version of Nestlé’s chocolate milk.
If you’re a first-timer, try making this on a relaxing weekend. Soak almonds before Friday night festivities, blend and strain Saturday before your morning workout or brunch plans, and you’ve got fresh, creamy almond milk for the days ahead.
- 1 cup raw almonds + water for soaking
- 4 cups of filtered water*
- 3-4 medjool dates, pitted (depends on how sweet you want it)
- pinch of salt (helps bring out the flavor)
*I found 4 cups to be the perfect ratio, but you can use 5 cups for thinner milk or 3 cups for thicker milk.
Flavoring Ideas (for every 1 cup of almond milk)
- Vanilla: add 1/2-1 tsp vanilla extract or 1 vanilla bean, seeds removed
- Chocolate: add 1 tbsp cacao powder, 1 tsp vanilla extract and a pinch of pink salt
- Matcha: add 2-3 tsp matcha powder and 1 tsp vanilla extract
- Other: cinnamon, nutmeg, ginger, turmeric, coffee… have fun with it!
Makes about 4 cups
Lasts 4-5 days in the fridge. Shake well before using (homemade almond milk tends to separate since there’s no stabilizers in the milk).
- Place 1 cup of almonds in a bowl and cover with cool water. Soak for 8-12 hours. (Do it the night before and it’ll be ready by morning).
- After soaking, drain the almonds and rinse with cold water.
- Add the rinsed almonds (leave the skin on) and 4 cups of filtered water to a high-speed blender. Blend on high for 1-2 minutes, until the almonds are very fine.
- Hold a nutmilk bag over a large bowl with one hand, and slowly pour the blend into the nut milk bag with the other hand.
- Gently squeeze the liquid out of the nut milk bag with two hands. It will take a few minutes to strain the entire batch. (Note: Discard the leftover almond pulp or save to add to other recipes. Recommendations for recipes welcome below!)
- Quickly rinse the blender with water, and pour the strained almond milk back into the blender. Add the medjool dates and a pinch of salt and blend on high for another 1-2 minutes until mixture is creamy and smooth. Taste and adjust flavors if needed.
- Transfer to airtight jar or bottle and store in the fridge. Will keep in the fridge for 4-5 days. Shake well before serving.
Do any of you make your own nut milk? What’s your favorite combination? Also, what do you guys do with the leftover pulp? At the moment I’m still throwing mine away (I know, I know). Leave a note below!
Photographs by Frances F. Denny
Did you make this?
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