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?
I made homemade almond milk for the first time last weekend, using Gena’s recipe from Choosing Raw. It was pretty good, but too sweet for me. If I remember correctly, her recipe called for 6 dates – I used 5 and it was still way too sweet so next time I’m going to try two. Nut milk bags are available from an number of online retailers for those who can’t find them in store. I think Meghan Telpner sells them on her site, and Gena links to a site called One Lucky Duck.
Excellent tutorial! Now I know how to make the almond milk that I drink everyday, I actually had very little clue how it was made….ha!
This was such an informative post. I had all these questions in my head when I started reading and got every one of them answered! I’m definitely going to try this out! My husband is a vegan and has been looking to sample some substitute milk products! If you didn’t add the flavorings to this recipe…would it be good to cook with???
I recently tried my hand at homemade almond milk for the first time; I’m looking forward to trying your recipe! The leftover almond pulp is the perfect texture for lasagna or enchiladas. I mixed it with some nutritional yeast and spices for lasagna.
Yum…I’ve been meaning to make some nut milk fior a while now, are nut bags quite cheap to buy? also you mentioned that nut bags are also called sprouting bags- so that impies they are also used for sprouting? that’s something else I want to investigate!!
Wow, the thought never crossed my mind that I could make my own almond milk. The process seems pretty darn easy too! Will be trying this recipe for sure.
Ha!! You beat me to the punch, my recipe for almond milk is going up tomorrow!! You are on my wavelength lately bigtime!! Yours looks amazing, dates is such a genius addition!!
Thank you so much for posting this recipe, I can’t wait to try it! I have never made any homemade non-dairy milks before, but I just got a Vitamix so I will be trying your recipes out soon!
I’m glad that you took the plunge and made the nut milk bag joke ;)
Oh that picture with the freshly blending milk all bubbled up looks amazing!
As an avid almond milk drinker, I’m going to have to give this a try! I love that you used dates as the sweetener, as I have just a slight date addiction (they’re pretty much candy, right?) The visuals you provided are wonderful. All that leftover almond pulp! There are so many fun things to do with it!
Great recipe!
Just a tip, you can easily make your own nut milk bag/strainer by purchasing nylon mesh by the yard at your local fabric store (JoAnn). Also called “wedding veil” nylon. It is frequently on sale for 99 cents a yard. Then either sew it up or use it to line strainers. You can even make it as fine as you want by folding it over a few times.
(Chuckle, snort) I tried this with the cheese cloth……and you are so right. I couldn’t find nut milk bags at local health food store, but they did have cheese cloth, and I wanted to make some. Thank you for this post I made mine and looking forward to making more but I will find nut milk bags or the wedding veil cloth option next time I had a fun mess with the cheese cloth. Thanks again for this wonderful post
You made me laugh when you asked which nuts our digestive system would prefer!
This almond milk looks great. Good job! :)
“Which nuts do you think your body would rather digest – the dry, hard as a rock nuts or the plump, juicy nuts?”
Angela, you make me giggle! Also, your photography for this post is really great! You make MILK look so beautiful (:
Question: I have yet to invest in a VitaMix, all I have is a Cuisinart food processor (it works great, thx for the recommendation!) … do you think I could make this in a food processor? Thank you!
Thank you for the recipe! I always made my almond milk unsweetened and unflavored but I definitly want to try it with the adition of vanilla, dates and cinnamon, sounds delicious! I’ve always thrown out the almond pulp though and I’m intrigued about the different uses it can have. When you say it can be added to smoothies, oatmeal, granola, hummus and baked goods, how would you use it? Do you just add it in the mix? And how much? I’d love to put my almond pulp to good use.
Thank you :)
I second the request for specific recipes using the pulp.
Thanks
I can’t wait to try this! Thanks so much for the recipe and tutorial. Do you know how the homemade version compares nutritionally to store-bought almond milk?
More than the recipe I love the nod to the hilarity of the word nut milk bag. My husband and I live in the gutter and we always laugh and we are in our 30’s, going on teens.
I love to pour my green juice through the bag too. It gives the most wonderful green juice and no pulp. OJ can have pulp, green juice cannot!
Love the step by step pics. I love making nut milk with cashews b/c they pulverize smoother, easier, and with less pulp than almonds…so…I don’t even strain it! I mean, I can. But, I don’t. Seeing your pulp actually makes me want to make crackers with it. But really, I just want to chug-a-lug all that glorious nut milk!
Just curious, I have never tried making my own milks – I just thought they would be too hard. But now I’m anxious to give it a try. I used to buy almond milk, but because of the carageenan, I stopped. I usually buy all unsweetened milks. Would it be okay to leave out the dates and/or sweeteners? Do you think it would have the same taste as the purchased milks? I never liked the sweetness in the non-dairy milks. Thanks for the step by steps. Very helpful.
Best online store for buying the vanilla beans you use?
I buy them from Costco :)