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?
Awesome tutorial, Angela! I’ve always wanted to try my own almond milk, and now I feel like I might just have the gumption to get up and do it. I especially like the added bonus of having that pulp around – I’ve seen people make raw carrot cakes with it, which sounds divine!
Thanks for posting this tutorial. We spend way to much on Almond Milk and the list of ingredients on the side of the carton always bothers me. I am disappointed to hear that Costco’s nuts are sprayed with that chemical. I’m also in Ontario, where do you purchase nut milk bags? Thanks!
Hi Angela: Love your site! You should mention that the importance of soaking the nuts is to remove some of the phytic acid from their skins – without soaking, the acid can inhibit absorption of other nutrients.. If consumed in large amounts it may not healthy…
That’s right! I think I read that years ago in a book called “Fit For Life”….and I use to make almond milk back then. I soaked the almonds overnight and then REMOVED the brown skins before blending. They popped right off (most of them) and the milk was wonderful. Nowadays I find it lots cheaper to just use the Blue Diamond brand. It lasts a long time in the fridge and works great on my oatmeal.
Blue Diamond is one of the brands with the most additives. There are better brands. Silk has less but unfortunately still has carageenan which can cause cancers. I have very limited choices since we’re in a small town. Otherwise I would be buying organic almond milk…so now I’m looking to make my own.
I know this is a pretty old post but you should take another look at Silk Almond Milk. It no longer uses Carageenan.
Wonderful post, thank you! Will you please do a post on what to do with the almond pulp. You made general references but I need some good, tried recipes. I love almond milk but don’t know what to do with the almond pulp. It sits in my fridge, gets moldy, and I throw it out. Next time — same song, next verse. Help please : ) Thanks!
If you use Pinterest there are many recipes for almond meal. I’ve made crackers and also simply thrown it into my homemade granola recipe.
I’m sure there are many who would not approve or see this as wasteful, but like you, I never know what to do with the pulp and would toss it, because honestly, I just will not use it (and the hubby hates almonds in general). I thought about it and decided to use it as a foot soak/scrub (in a basin, not in the actual bathtub, for obvious reasons) and it felt and smelled wonderful… and why not use it as an excuse to pamper yourself every now and then?
If you don’t want almond pulp (or a nut milk bag) try using homemade almond butter to make almond milk. If concerned about enzyme inhibitors, the almonds can still be soaked before making almond butter in a food processor.
This is the best tutorial on almond milk I have seen….and I’ve seen a lot! Thank you!
Great post thanks!!! Can you suggest what you do of the almond pulp??? I don’t wanna waste it.
I feel the same way. We are saving it and combining with used coffee grounds in the freezer, to use as substrate for growing mushrooms. Hope that works! If you do Bokashi composting I’m sure you can put it in there, you can put anything in Bokashi bucket! I don’t think it would do well in regular compost, at least around here the critters would get into it.
Thank you! Thank you! Can’t wait to make this a staple in my fridge. Also I really appreciate the inclusion of the almond information. I will be writing to the USDA Secretary. I’m so passionate about food and nutrition and I’m always looking for where I can do my part in changing the terrible state our food system is in. Thank you for this information and I’d love to see more of it in future posts! I’ve also signed up to help the label GMO’s fight… we really need to tackle that one.
NKOTB is everywhere these days! Apparently they’re doing some tour with Boyz II Men?! I can’t decide if that’s awesome or needs to die.
This recipe is beyond awesome. I’m making it today! I think I’ll try it with fresh cinnamon and the vanilla beans. Maybe some cardamom too??? So many possibilities!
I could make cookies from the pulp and dunk them in the milk! Yes please!
Weird question. The Mr is obsessed with the almond coconut milk from Almond Breeze. Would I add coconut flesh in with the almond when they soak or use fresh since it already has milk in it.
This looks great! I have made homemade almond milk–just soaked almonds and water. It gets the job done in a smoothie or on oatmeal/cereal, but it isn’t something I would really want to drink. I need to try this recipe, I think I could actually get my kids to drink it!
could you post some recipes using the almond pulp? I have a couple bags of it in the freezer and no ideas for how to sub it into recipes! Thanks!
Wow, I’ve never tried making almond milk before, but you make it seem really do-able! Will definitely be trying this out if I can find me one of those nut milk bags :). The almond pulp looks great too.
I absolutely love homemade almond milk! I’ve tried all sorts of addins. But my favorite so far is my Strawberry Almond Milk!
http://www.notsoperfectlife.com/2012/10/16/strawberry-almond-milk
I’ve been testing out some cereal nutmilk a la MoMoFuku Milk bar! I’m close to posted a Fruity Pebbles recipe…
That sounds so good!
Hi Angela – can you tell us where you bought the nut milk bag? I’m hoping somewhere local to you (so I can go get one too!) and not on lline, but the info would be great. I stopped drinking commercial almond milk because of carrageenan about 2 years ago and gave missed it.
Oops never mind, I missed your previous response!
Your pictures are always so beautiful! That last picture is fantastic.
I definitely want to try making this- especially with your recent post and the addition of caarcegean (or however it was spelt). Looks delicious.
This looks amazing – and super easy! I usually give my kids chocolate soy milk mixed with plain unswt soy milk in the mornings, b/c my husband is worried about their calcium intake, and those fortified milks cover it, but I do hate all the stabilizers and other weird ingredients in the milks. I’m curious about how much protein and calcium homemade nut milks have – any clue? Or other ways to specifically add calcium to my kids’ diets.
I feel so lazy now, always buying my milk drinks from the supermarket… I really should try this sometime, although I get through so much I don’t think I’d ever have to time to make it all from scratch.
Awesome! Im starting a 50 day “real” food challenge and was sad when I realized almond milk was OUT. But If I make it myself Im good to go. YAY I cant wait to try the recipe.
I’ve never tried to make homemade milk before, but this recipe looks so easy. I will definitely get the nut milk bag before attempting to make homemade milk because I am prone to disasters in the kitchen and I can just see myself making a mess trying to strain this with a cheesecloth! haha!
This recipe is so great!!! I never thought of using a whole vanilla bean before! I have made my own milks in the past and had varying amounts of success — this recipe looks delicious and fool-proof. I am so excited to try this :) need a nut bag asap too :P you’re right about that cheesecloth business — I get all sorts of messy with stuff like that.
This sounds lovely! I wonder how it would compare nutritionally to store-bought almond milks.
Also, I must ask where you got the cute milk bottles!
1. Loving the black background with this photography
2. Your blender is beautiful
3. This post cracked me up a lot. Thank you! Laughter is the best medicine.
Hey people I have a friend who makes almond milk all the time he uses very fine stainless mesh strainer works fantastic. And not all the mess with bags try it !
Thank you Catherine!