I first tried making homemade almond milk a couple years ago, after many of you told me so many amazing things about it. It’s so creamy! It’s better than store bought! It’s a cinch to make! Homemade almond milk is the best!
And you know what? My first couple tries didn’t exactly knock it out of the park. Two words come to mind: hot mess! I used a cheesecloth and things didn’t go very smoothly, if you catch my drift. I’m sure some of you have a lot more finesse with a cheesecloth, but I did not seem to be one of those people.
This time, I finally took the plunge and purchased a nut milk bag (feel free to giggle). Also called sprouting bags, these mesh straining bags make homemade nut and seed milks (among other things) a total breeze. I cannot wait to explore its many uses.
This time around, my almond milk making process was indeed a breeze.
Here are some step by step photos to show you my process. You should also know that every time I type “step by step” NKOTB starts playing in my head. I don’t even mind it.
We are going to soak a cup of raw almonds overnight or for 8 hours or longer. Sometimes if I’m in a time crunch I just soak them for 1 hour or so and it still turns out fine. Rinse and drain the almonds and pop them into your blender along with 3-4 cups of filtered water (I like 3.5 cups water in this recipe).
Which nuts do you think your body would rather digest – the dry, hard as a rock nuts or the plump, juicy nuts?
Sorry, that sounded all weird and awkward.
My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. Oh my lanta. It’s intensely vanilla flavoured with notes of caramel and cinnamon. The secret to an intense vanilla flavour is blending an entire vanilla bean. Just chop it up and toss the whole bean into the blender. You’ll be left with some amazing vanilla almond milk. Of course you can always use vanilla extract or liquid sweeteners too. If using the dates and/or vanilla bean, add them along with the almonds and water. If you simply want to add a liquid sweetener or vanilla extract, you can add them now or at the end. Your call.
Blend for 1 minute on the highest speed. Let’s go TURBO mode!!!!
Turbo mode scares me.
Place your bag over a large bowl and slowly pour in the milk. Thank you Eric for moonlighting as a hand model once again.
A lot of the milk will filter right through the bag without any effort.
But to get all of the milk out, you’ll need to do some gentle squeezing to encourage the milk through. This process took me a few minutes. As you can see in the photo on the right, I was left with about 1 cup of almond pulp.
I rinsed the blender out quickly and poured the milk back into the blender. I do this because I find it easier to pour the milk from the blender into the jar rather than from a large bowl into the jar. If you have a wide mouth funnel feel free to use that.
Check out those tiny specks of vanilla! I blended in a bit of cinnamon and a pinch of fine grain sea salt for even more flavour enhancing. Tell me, what’s better than Vanilla Cinnamon Caramel flavour?
You can use the almond pulp for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal. Oh, and you can freeze it too.
Man oh man, it tasted so lovely straight from the blender. I can assure you, it gets even better as it chills in the fridge.
I’ve never been a big milk drinker, but this almond milk had me going back to the fridge again and again and again for little sips. I can’t promise I’m organized enough to make this on a regular basis, but it’s a fun option to have up my sleeve when I’m feeling motivated or just want a special treat.
Vanilla-Cinnamon Almond Milk
3 1/2 cups (875 mL)
Creamy, lightly sweet, and so satisfying—homemade almond milk is a true luxury! My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. The secret to an intense vanilla flavour is blending the entire vanilla bean; just chop it up and toss the whole bean into the blender. Not to worry if you don't have one on hand though: a half a teaspoon of vanilla extract will work just fine in a pinch. This milk is delicious served with cookies, cereal, in a smoothie, or simply on its own.
- 1 cup raw almonds, soaked
- 3 1/2 cups (875 mL) filtered water
- 2 to 4 pitted Medjool dates, to taste*
- 1 whole vanilla bean, chopped or 1/2 teaspoon vanilla extract*
- 1/4 teaspoon cinnamon
- Small pinch fine sea salt
- Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
- Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
- Blend on the highest speed for 1 minute.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
- Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
- Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.
- * If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice like maple syrup instead of the pitted dates.
Nutrition Information(click to expand)
You might be wondering – If I don’t have a nut milk bag can I use a fine mesh sieve? Yes you can. I did a trial using my sieve. I didn’t find the milk got as smooth compared to using a nut milk bag, but if you strain it several times, it comes out decent. Also, feel free to try a cheesecloth, but I’m definitely not the person to give you advice using that method.
What about the cost?
Homemade almond milk can be cheaper than store bought or it can be more expensive; it really depends on your ingredients. When I see bulk almonds on sale, I like to stock up and buy a big bag. Pop a bag in the freezer to ensure they stay fresh.
To avoid almonds sprayed with the chemical propylene oxide, please see this article and this handy guide to common brands that do and do not use the chemical. If you are concerned about propylene oxide on your almonds be sure to check with your almond retailer to see what sterilization method is used.
Have you ever made homemade almond milk before?
Where do you buy almonds? Any good deals out there in store or online?
Any info on nutritional information.
Hi Ashley, I’m sorry, I don’t have that information on hand. However, there are great online tools that can help you easily calculate what you’d like to know, like caloriecount.com and nutritiondata.com. Hope this helps!
Loved this recipe! I am a product designer from Portland, Oregon.
I invented a mess-free nut milk bag called the Goodnuss Sack that makes it even easier for people to make fresh nut milk without any mess or appliance!
We use fresh, raw ingredients and pre-blend them so all you have to do is add water!
You can check it out on our live indiegogo campaign: Https://igg.me/at/goodnuss (campaign ends Nov.22.2017)
I hope you love it!! :)
Thanks for sharing Lizz! Can’t wait to try it out.
Could you please tell me how to make crackers and hummus out of the almond meal? I’d love to try that.
Thanks for the idea Annie..I was just thinking about almond pulp hummus a few days ago. :)
Hi there – thanks so much for sharing! Do you literally chop the vanilla pod itself and add to the nut milk prior to blending the whole soaked almonds and water? Or do you scrape the vanilla beans from the pod and add as mentioned above (before straining the almond meal through the nut bag)? Thanks in advance for your reply!
Regards and Happy Holidays!
Hey Lanasia, good questions! You can do either method actually! I tend to do the first one you described (blend it chopped whole).
I find a paint screed cloth/bag works well. Cheaper probably. May not as fine as a nut milk bag. Also a linen napkin (very fine) works. Same is true of these for “juicing” using a blender. Will be a little diluted but just as nutritious. I did find that with either tool, it eventually spreads the cloth fiber mesh (making it not as fine) and will even tear if I am in a hurry and use too much force on a used and worn cloth. ~ I like your recipe. Thank you! I also have found that I can get more mileage out of my nuts if I go about 4-1 almonds, cashews, respectfully. The cashews lend fat to the milk which makes it thicker, richer, creamier. This then also allows for slightly more dilution. Nothing better than homemade nut milk and I’ve discovered (reading labels) that the entire, expanded nut milk industry is pretty much a marketing racket today. Make your own. ?
Hey Rachel, Thank you so much for your comment! I love your suggestion of mixing the almonds and cashews too. I do that from time to time, but should really do it more often. Happy new year!
How many liters of almond milk do usually get out of two pounds of almonds?
Hey Jorge, Based on my calculations, you’d get about 5 to 6 batches of almond milk from 2 pounds of almonds. It depends on the quantity of almonds you use and the ratio of course. One batch makes almost 1 litre of milk.
Thanks so much for this. Is there a way to search through the comments so I’m not repeating a question?
I’m wondering when you add the ‘extras’ if I’m doing this through a masticating juicer. (no blender here) . For instance, when do I add the vanilla bean? Thanks very much!!
Really looking forward to making my own nut milk.
Hey Cindy, Oh good question. I’m not too sure to be honest as I’ve never made it that way before. Maybe there is a recipe for almond milk using a juicer online that could help guide you? As for searching comments, there isn’t anything built into the site itself, but you can use a control + F (or Command (⌘)+ F in Mac) to search and find the word(s) you’re looking for.
This is delicious and Whole30 approved! Yay! Do you have nutritional info?
Thanks Mary! I’m sorry I don’t know the nutritional info.
i am just about to try this recipe now.. am excited as i am fed up of carrying tetra boxes of almond and oat milk home . this will not only be healthier and delish but save on all that packaging.
love the awkward comment above about the nuts haha made me laugh and smile love your site and your recipes thanks so much
Thank Catherine! I’d love to hear your thoughts if you try it. And if you haven’t tried it already, my homemade almond milk recipe is so tasty!
Thank you thank you – best almond milk I’ve tasted yet! Came out great!
Wow that’s great to hear Suz! Thanks
I am in love with this recipe and so are my friends that I’ve made it for! I adjust the vanilla bean and cinnamon according to preferences! I just hate that it goes bad so quickly but other than that this recipe is amazing!
I’m so happy you love it Mahak..thanks for your review! And I agree about how quickly it spoils. Luckily we never seem to have trouble drinking it if need be. ;)
I see a lot of almond milk recipes using macadamia nuts as a small percentage of the recipe as it adds a more buttery flavor to almonds which tend to be neutral in flavor. Have you ever tried such a blend before? Is there any reason not to do a blend of nuts?
Hey Rob, I think you can change up the recipe for sure…some macadamia nuts thrown in sounds divine! Let me know how it goes if you try it out.
Mmmmmm……this is the BEST mylk recipe!. Thank you for all the good work you do!?
Thank you so much Marcene! I love your name, by the way. :)
Thanks for a great blog recipe. And your sense of humor is great! Do you have any suggestions for adding calcium supplements to the recipe?
Thanks Christopher :) I’m sorry I haven’t tried adding calcium to it before. Maybe someone else can chime in though!
Thanks for the recipe. The whole vanilla sounds like a must try.
My mother used a new stocking to strain the milk when store bought coconut milk was unavailable. (The water was boiling when poured on the desiccated coconut to extract as much flavor as possible).
If Christopher wants to add calcium, sesame seeds are a very good source so he could make a blend of the two before blending and straining.
which brand of raw almond do you use ? thanks.
This is the first time I made it with the nut milk bag and it was so smooth, the other times i tried using a strainer and the texture was off, no matter how much i tried, you can really taste the almonds which is great!! 5/5
Hey Marina, thank you! I’m so happy you love the homemade almond milk. It’s a great go-to.
Should all nuts be soaked in the fridge overnight. Also how long should pumpkin seeds dry for.
Thanks love your site
I made this while I was sick and it didn’t end up agreeing w my stomach. Can I freeze?
Hi Kristina, Oh Im sorry you are sick! My guess is that you could freeze cubes and use them in smoothies (I’ve done this before!)
Hilarious write-up! Thanks!
I make almond milk on the weekends to mix with matcha (before adding vanilla and cinnamon) in the morning, and make chia seed pudding for next few days. I don’t bother straining it and instead peel ~ 50% of the almonds before blending (the skins pop right off). Love this recipe and am thrilled to have discovered your website as a result. Thank you :)
I have made your almond milk and it is wonderful. Are you thinking about a recipe for Almond yogurt. I am sure you have made yogurt in the past with almond milk can you share some tips. Thanks so much.
I have been making your recipe for almond milk since 2013 and I still love it! I just made a quart this morning and wanted to share your recipe with friends, so I looked it up again. Thanks for sharing your enthusiasm and your inspiring ideas and recipes!
Why are you discarding the original water the nuts soak in overnight? When I made this, I miss read the recipe and blend the nuts in that water as they’ve started to disintegrate into it… is this bad?? It tasted delicious!
My go to recipe for almond milk. Still makes me smile when I reread the post. Oh my lanta!
Hi, I’ve had a go at making this. Recipe sounded good. I think I got a good outcome but can’t help feeling like it tastes a bit watery. I followed the recipe but am I missing something? Should I try less water?