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.
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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?
Wow, this recipe is wonderful and so easy! Thank you for sharing.
Can you give some recipes on what to do with the pulp? You gave a lot of great examples but I’m not the best at making up recipes. By the way, this was my first attempt at making homemade almond milk and it was amazing.
Love your website and the whole concept of you! haha I’m a fellow GTA resident and I’m a food scientist who likes to eat clean so I love your recipes and style.
I bought a vitamix and have been making your almond milk recipe in small batches twice a week every since- so delicious!
Half out of laziness and half wanting to retain all the healthy goodness of almonds, I decided not to strain out the pulp and the result is an even creamier milk that is amazing in my coffee. I consider it my daily serving of almonds. It’s a gazillion times better than boxed almond milk- my goodness, and with no preservatives or functional ingredients added, it’s just perfect.
Thank you SO much! Keep up the awesome work!
Taste great and easy to do. I used half coconut water. No chemicals. I love it. I make a little at a time for when I need it.
We made this this past weekend and WOW it’s delicious! SO much better than anything you can buy! I love the addition of dates and cinnamon. We definitely need to invest in some nut bags though, cheesecloth was pretty messy. Thanks so much for sharing!
What can I do with the almond pulp after I make almond milk ??
Hi Angela,
thank you for posting this and all this beautiful pictures (and great description – made me laugh!).
I think I finally find the courage to make almond milk myself. Looks makable! :)
One more thing: I was wondering if you could tell me what Recipe Plugin you’re using. I was looking for something non-intrusive and simple like yours. Thank you!
Very interesting receipes!!! sound easy to make some as im new in clean food : ))
May i know about calories for this almond milk?
So, you get 1/4 of a quart of almond milk out of what looks like 100 or so almonds. That would require about 500 gallons of water to grow those nuts which are converted into 1 cup of milk.
I’m sure it’s delicious.
It was my first time making almond milk and I’m so glad I used your recipe! It turned out DELICIOUS!! Thank you!
This was far better than every other recipe I’ve tried. And since I bought medjool dates and use them instead of the dates I normally use, it got even better. Definitely worth it!
Do you have any recipes for using the leftover almond pulp? I have tons of it in my freezer now and I can only add so much to smoothies!
Do I have to dry the almond paste to bake with it or may I use it damp as is? For muffins or crackers etc
Thanks to your wonderful instructions my first batch of almond milk was a complete success and my second, third, fourth and fifth came out perfect! I am so grateful you shared all this info because drinking homemade almond milk is an amazing experience. It has such a good and creamy flavor. I don’t know if I’ll ever be able to drink store bought again. It’s heaven in a glass. I actually enjoy the process of making it. I got my nut milk bag from Amazon and I order Madagascar vanilla beans from them too. It is still expensive but I wind up paying a dollar a bean verses five dollars a bean from the store. I have to make a fresh batch every two to three days because I can’t seem to stop drinking it.
Can anyone answer this…I live in Florida, I left my almonds out too long and some mold grew on top of the water, and the almonds got a little slimy. I rinsed them off really well and went ahead and made the almond milk. The next day I noticed the milk was a little thick, but I thought maybe the nut bag I used let too much through. But now the milk is really thick-like Kefer. I have still been using it….thinking maybe it was ok…today it’s got the mucus strands like you find in a bottle of Kombucha.Now I am wondering if it’s going to make me sick? I have been ok so far……has this ever happened to anyone else??? How do I know if the bacteria making it thicken are good or bad?
How long does this almond milk stay good in the fridge? Cna’t wait to try it!
Simply EXTRAORDINARY!!!! Just added a taste of honey.
The milk is so much creamier after soaking the almonds!! I didn’t add anything but vanilla. I used it to make a homemade Frappuccino with instant coffee and agave nectar. It was soooo yummy! Tasted kinda hazlenutty! Thanks for the tips!
Hi
I discovered that the wash bags you use in the washing machine for your delicate washing make great nut milk straining bags. :)
Do you have any links to recipes you love from the left over almond pulp?