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?
Nothing.
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
Yield
3 1/2 cups (875 mL)
Prep time
Cook time
0 minutes
Total time
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.
Ingredients
- 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
Directions
- 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.
Tip:
- * 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?
Does anyone know the nutritional specs on this recipe?
Thanks!
I got almonds from Costco. I believe it was 9.99 for 1.36kg..even says about 9cups on the package. Kirkland brand.
Just wondered why you would discard the water that the almonds are soaked in and use fresh to blend? Is there a problem to measure the soaking liquid and use it?
The water kinda gets all murky after soaking so I always use fresh
Just curious if you have used the nut milk bag with your oat milk now that you have it? I’d love to know if it helps the texture!
Not yet, but I will have to try it out :)
Straining with cheese cloth is very easy. You need a large bowl, a pasta strainer preferably with a mesh bottom and cheese cloth. Place the strainer in the bowl then lay the cheesecloth in the strainer. Pour whatever you are straining through then carefully lift all 4 corners to make a pouch. Twist the pouch closed gently so nothing sneaks out the top and viola easy cheesecloth straining.
Is it good on cereal? I’ve tried store bought almond milk on cereal, and I felt like I was tasting the cardboard carton the whole time! Maybe home-made would be better?
I enjoy the homemade almond milk a lot and found it to be nice on cereal. Give it a shot, you might like it!
Hi Angela,
I love your site and your recipes; you inspired me to eat healthier and more delicious foods! I rarely comment but I have to say that I just made this and it is AMAZING! Seriously, so good. I had to stop myself from drinking it all right up front. It is so delicious- thank you for posting this!
Made this milk this morning! Yum! Thanks for the great tutorial.
Anyone ever had any problems with the milk going sour quickly (less than 48 hours)?
Chrissy,
Hi and yes!!! I have been scouring the comments to find if I am not the only one! Maybe I did not store it correctly??? It tasted amazing when it was that first day and now very sour. Angela do you have any ideas? Thanks for the great posts!!!!
Gosh im not sure! Mine has lasted 3-4 days (however sometimes I drink it in a couple :) What are you storing it in?
Hi Angela! Thanks for responding!!! I have it stored in a plastic juice jug that has a screw top with a snap -close spout. :)
It started with loving the oat milk that you shared with us earlier. Then I tried this almond milk. I liked that too but I wanted it to cost less. So I have settled with (and love) a blend of half and half.
Glad to hear that lea :) I love a blend too!
Thank you for this post! I made the switch to almond milk while trying to lose weight and after realizing how much sugar is in cow milk. Been using Blue Diamond Unsweetened Almond Milk and just realized it had carrageenan in it and am nervous b/c of the articles I’ve read about its harmful effects. Excited to try your recipe (hoping it will be easy to make in bulk)!
I’m soaking my almonds tonight and will be dreaming of luscious almond milk for breakfast as I sleep. Thanks for the recipe. The pics are awesome. Pinned for good keeping. Thanks!
You’re pictures are sooo beautiful! One of my favorite things to make. Though, I favor homemade cashew and hempseed milks more.. :)
Your* >.< LOL
Hey Angela,
Just to let you know, I contacted President’s Choice and they told me their No Name almonds are not sprayed with PPO. Fewf! :)
That is so great to know, thanks!
I just made this, and it is by far the best non-dairy milk I’ve every tried (including store-bought almond milk)! I have tried making almond milk in the past, but invariably I get some pulp in the milk, and I don’t like the texture so don’t want to drink it. This time I looked around for what cloth had the tightest weave, and I found an old flat diaper that I’ve been using as a drying towel for a while. The weave is extremely tight, it is a very large cloth, and it is very sturdy. I tried that this time, and I got just milk. No pulp! Since it’s so large, it drapes all the way over the sides of the bowl so no chance for spillage. I am going to order more of those diapers just to use in kitchen applications (It also makes the best bib for my 3 year old, a better drying towel than any of the other drying towels, and a great cover for rising bread or anything else that needs to be covered.) (By the way, the one I have is from Green Mountain Diapers, and it is just a plain flat. I believe they have organic non-dyed ones.)
Hello – just tried out this recipe last night and I am loving it! Way better than store bought! I used 1 cup of almonds and the 3.5 cups of water, but when it was all finished I felt the consistency was a bit watery and not as thick as I hoped. I realize it wont match up to real milk thickness – but is there a way to make homemade almond milk a bit thicker? should I increase the amount of almonds being used?
Please let me know any suggestions. thanks!
I’ve heard of some using sunflower lecithin in homemade almond milk but I haven’t tried it myself. Goodluck!
This is amazing! After reading your entry about the carrageenan comonly found in cows milk altnernatives, I started noticing it in all of my go to CMA products! Terrifying. I still cannot find an unsweetened, organic, carrageenan-free milk at my stores. Which is saying something, the CMA section is huge. So, today I made my own using your recipe. It was so good. We put it on our cereal, crazy yum. I put it in my coffee, it was the best decision ever. I even just like the way it looks in my fridge, sitting there on my shelf. Now I just need a nut bag…
This could not ne any easier! Gonna use my new milk for my over night oats tonight!!
I had freshly hulled almonds in Jamaica and they were incredible. Very soft and moist – chewy actually. I bet they wouldn’t even need to be soaked first!
I tried this recipe this morning and the milk is very rich and full-bodied. It’s hands down better than the stuff I’ve been buying in the carton. The nut milk bag was easy to find on the internet, and after ordering it online I saw them on sale at health food store. Thank you also for the info on propylene oxide. I followed the links and found out my almonds hadn’t been treated with it. I plan to use the pulp to make your buckwheat granola this weekend. I’m happy to have found your website. Your photography is outstanding, too!
What links did you follow to discover which almonds are safe to buy? Are Trader Joe’s safe- non PPO? I understand from others that Costco’s are not safe. bummer. Thanks for any help in this.
Love the almond milk! do you have the nutrition information for your recipe?
No, Im sorry I don’t- not sure how to calculate it.
Could you please post nutritional information for the almond milk?
woah! I’ve tried making almond milk before, but for some reason each batch tasted less than desirable. Was just about to give up, but then I tried this one out, and I can’t get enough of it! I’m making everyone around me try it too heh. Thanks! Now I will be needing a nut milk bag as it will finally be worth it, plus this was fairly messy lol
I just made this this morning and, let me tell you, I don’t think this particular batch is going to be sticking around until, I don’t know… tomorrow! It’s SO good!
Thanks a heap for posting! I looked at a LOT of different almond milk recipes, but I just knew this one would be special ;)
Thank you Candice, I’m so glad you enjoyed it!
Thanks for the great instructions AND the photos – I have been thinking about making almond milk for so long and you have made it look so simple – will have to try it now!
I just made it and it’s SO delish! Ill NEVER EVER EVER go back to the store bought version again! its the best i ever had hahaha omg angela!
Just made this with my 11 yr old daughter who is the only vegan in the house. It is delicious! your site has been a lifesaver in finding things to make for her! Gracias!
“Turbo mode scares me”. Me too! Thank you for the delicious recipe and the giggles :D
Glad Im not the only one! heh
Wonderful tutorial. I love my Vitamix but I recently purchased the Hurom slow juicer and it makes it so much easier to create wonderful nut and seed milks. I make a Gallon at a time. It juices everything including wheat grass. Lovely site. I was looking for what to do with almond meal and found you. Thank you. B
Please feel free to share you blog on my Goddess Central page on Facebook
https://www.facebook.com/goddesscentral
PS you can buy a nut milk bag at any health food store.
I’ve made your recipe twice and I love it! It froths beautifully for cappuccinos. How do you tell if it’s going bad? Do you find that it lasts about 5 days? I am going to look for a cookie recipe for the left over almond pulp. I have been putting in smoothies but I still have some left.
I usually drink it all by day 3 or 4, but everyone says it lasts up to 5 days. Just go by the smell…if it smells off then you know it’s time to go!
I just made the almond milk last weekend and it was absolutely flawless! Thanks so much for the recipe :) I can’t wait to play with some variations now!
Thank you. I have not made almond milk in a while. I’ve been thinking about lately and now you inspired mr to really ho for it. Tonight, almond milk. Aloha.
Do you know anything about almonds bought in bulk? How do you know if they are steam treated or chemically treated?
Thank you so much for this! I always figured making almond milk was so lengthy and complicated but after trying your recipe I now know how easy and delicious the homemade version can be! And I made your buckwheat clusters the next day using the pulp so there was no waste! Store-bought almond milk will never taste the same now knowing I can make a pure, all-natural version myself haha. Thank you!!
Jess: Calcium from greens, just add them to fruit smoothies. They taste soooo good.
I love/hate almond milk. It’s my favorite out of all of the non dairy, but the vanilla and the originals are too sweet, the unsweetened tastes too boring….I felt like Goldilocks for the longest time. I JUST made this yesterday and it’s fantastic!! I didn’t have medjool dates, just small ones, but I used 3 and they were great! I used a reusable produce bag I got from whole foods (3 for $7), and it worked fantastic. I honestly don’t think I’ll go back to store bought. It’s so easy to make, and the vanilla smells and tastes divine! Thank you!!
I love the almond milk recipe. I make it a couple times a week. I decided to invest in a nut milk bag (it was under $10). I did some research on them and decided to go with an organic cotton one. The nylon ones, whether for food or from the paint store, can leak toxins into your freshly made milk. The cotton one works great and is easy to clean.
On another note, I wonder how many calories is in one cup of almond milk since the recipe includes dates (unlike store-bought). Does anyone have an idea?
Hello from Malaysia!
I absolutely love your blog and recipes. I stumbled upon your blog in Food by Evernote iPhone App on your Homemade Oat Milk Recipe. After going through your blog and a thorough search on Green Smoothie Recipes, I am more and more inspired to eat whole-foods & plant-based foods. Since Almond Milk cartons are imported into Malaysia, they are very expensive here. Two weeks ago i made my very first Homemade Almond Milk using your recipe and loved every bit of it! I used a coffee strainer bag which made my Almond Mlik extra smooth without any gritty bits.
Thanks again for the lovely inspiration to kick-start a green-lovin’ lifestyle!
xoxo
Hey Lila, Thank you, I hope you enjoy the recipes!
Thank you for this wonderful recipe!!! it came out amazing. With the pulp left I mashed with a banana rolled into balls and baked as cookies. They smell amazing :D
I have recently made my first batch of alomond milk (plain unflavoured just to add to smoothies) but I hace to ask, how long will it last in the fridge before it turns bad?
3-5 days…just go by the smell :)
We have been using your nut milk recipe for a few weeks now – love it! My husband, ever one to find a way around actual physical effort wherever possible, experimented with different ways of extracting the pulp. He has perfected the art of running the blended milk through the juicer, with the hopper blocked off so all the liquid comes out the spout and the pulp stays in the juicer. Voila! It works a treat. Sometimes it takes a man to think laterally in order to avoid work. :)
Hope you don’t mind I added your link to my blog on how to make almond milk.
Of course not, thanks Natacha :)
thanks for all the inspiration, Angela. Everything we’ve tried has been delicious. We just made a batch of almond milk – plain. How long does it stay good in the refrigerator? Have you ever tried freezing half of the batch? Our cats beg for a teaspoon of milk in the morning, they like it too!
I just made this…yummy delish. Very tempted to bath in it- its THAT good. :)
Amazing. I tried this with my grandma’s ancient Panasonic blender and Trader Joe’s raw whole almonds that I let soak for about 20-24 hours. It’s fantastic! I didn’t have dates, so I just used some honey. Simple recipe, and I was pleased how easily that old blender handled it. It’s no Vitamix, but it had no problems with the overnight-soak almonds. Thank you for posting this!
Great recipe! After I made the tasty almond milk I used the pulp and made simple blueberry muffins. No waste! http://paleomg.com/simple-blueberry-muffins/
I love your blog keep the recipes coming !!
I recently got hooked on a locally made, fresh almond milk brand but it’s expensive and hard to find so I’m glad I found this recipe. I don’t have a standard blender but I’ll see if I can make this happen with my food processor or my immersion blender. Thanks for the great pics and recipe
I just made this…I’m new to the whole healty/raw life and am loving it! I was not expecting this to have such a creamy, rich flavor…and I didn’t add anything but water (1c almonds and 3c filtered water)! I used a regular blender and it took two minutes on liquefy, then I strained it three times…I think because the blender just couldn’t massacre any more :) I’m managing diabetes with no meds and have missed my big glass of milk every night…no longer! I initially bought unsweetened almond milk (just can’t wrap my head around sweet milk) and the thick texture works great for cooking or smoothies, but I just can’t drink it. You are my new official hero…now I’m off to see what I can do with the pulp…woot!
Thanks for sharing the Tutorial, and carrageenan story. We’re home-made almond milk converts now! but – those lovely cubes of almond pulp in the freezer —- please help us turn them into muffins, bars. I just tried a muffin recipe where I swapped some pulp for the flour. Isn’t working – they are a mushy mesh. HELP! please!!
This looks heavenly! I can’t wait to try it!