Making your own almond milk is a great way to control the ingredients used, the sweetness levels, and the cost! Get my favorite homemade almond milk recipe and try it for yourself today!
Almond milk is a great way to start your day when you are living dairy free. But store bought almond milk has fewer almonds in it than you might think!
With this simple recipe you’ll be able to make your own almond-packed milk fresh in just a few minutes!
Before I discovered that I could drink raw milk without the awful reaction that processed dairy causes, I drank a ton of almond milk! Fresh almonds, soaked in spring water, and ground to perfection. Delicious!
I still make it from time to time just because I enjoy it so much.
Plus, you get the added bonus of almond pulp after the milk is done that you can use to make almond crackers!
Homemade Almond Milk Recipe
In this recipe I use a Nut Milk bag, which is extremely useful if you are going to make nut milk often. The fabric size is perfect for this application and it is easy to clean as well.
You can use a thin dishcloth, but I have found that to be frustrating as you cannot process as much milk at a time using just a cloth.
Step One:
First, before you do anything, you NEED to wash your almonds well.
Not with soap, of course, but with a warm water rinse. Scrub the almonds together and rinse until the water is clear.
If you skip this step, it will result in a gritty texture in your finished almond milk.
Step Two:
This step is optional, but I do highly recommend it for highest nutritional value.
Once your almonds are washed, soak them in a large bowl of water that is at least twice the size of the almonds as they will expand as they soak.
I like to soak them overnight and make fresh almond milk in the morning. Ideally, you should soak them for 8-24 hours.
Step Three:
Drain your almonds and add them to your blender. Add remaining ingredients and blend for about 3-5 minutes, or until smooth.
Step Four:
Pour about 2 cups of your almond milk into a nut bag over a large bowl and squeeze GENTLY!
If you squeeze too forcefully, you will end up with almond milk everywhere!
Repeat until all the almond milk is filtered.
Step Five:
You can drink your homemade almond milk right away, but it's best when refrigerated for a few hours.
Keep the pulp to use in almond flour recipes. We like to use ours for almond and flax seed crackers!
Homemade Almond Milk Variations:
You can also make chocolate almond milk with this recipe, just add about 2-4 tablespoons of cocoa or cacao during the blending process.
You can even add cinnamon or nutmeg, or whatever flavors you'd like!
A Note on Sweeteners
You can use any type of sweetener you'd like for this recipe - honey, maple syrup, agave, and so on.
If you want to use sugar, I'd recommend heating it in a small amount of water to make it a syrup, so that it doesn't leave a grainy texture in the almond milk!
Homemade Almond Milk
Ingredients
- 2 cups almonds
- 4 cups of water + 8 cups water I use spring water
- dash of salt
- 2 tbsp honey optional
- dash of vanilla extract
- Nut Milk bag you can use a thin dishtowel, but the bag is worth it if you’re going to be making milk often!
Instructions
- Wash almonds under warm water and rinse almonds to remove any remaining dirt. (don't use soap!)
- Soak the almonds in 4 cups of water over night (this is optional, but it does release more nutrients into the milk if you choose to do so).
- Add the almonds and 8 cups of water to a blender. Blend until smooth.
- Add remaining ingredients and blend to combine.
- Place your Nut Milk bag, or dishtowel, over a large pitcher. Slowly pour half the milk through the bag.
- Gently begin to squeeze out the remaining milk from the almond pulp. BE GENTLE! If you squeeze too hard or too fast the milk will spray everywhere and you will waste a ton.
- Continue kneading the bag until the pulp is fairly dry. Save pulp for other recipes.
- Repeat until all milk is filtered.
- Place finished milk into a container of your choice and refrigerate for up to 2 weeks.
Notes
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