Almond milk is a delicious alternative to dairy milk. I use it in most of my recipes that call for milk due to having a child with a severe dairy allergy. However, its a wonderful option for anyone–even those without allergies–due to its nutritional value and delicious taste.
Homemade almond milk is so easy to make. You can keep it as simple as just using almonds and filtered water or get creative with additional ingredients to make a variety of flavors. From plain almond milk to chocolate and even vanilla to chai, the flavor possibilities are plentiful. Whichever you choose, this truly is a simple and delicious drink to try.
Making your own almond milk has a lot of added benefits over buying it from the store. You get to enjoy this nutritional, tasty drink without the added ingredients found in store-bought almond milk. Who can even pronounce all of those ingredients? When you make your own, you know exactly what you’re drinking, and you have the option to create whatever flavor you’d like. Homemade almond milk is also fresher and creamier than the kind you get from the store.
Ready to give this a try for yourself? Here’s how to whip up your own batch of creamy, delicious almond milk.
- 1 cup almonds
- 4 cups filtered water (You'll need some for soaking your almonds too.)
- pinch of salt
- *Flavor options: cinnamon (1/4 tsp.), cocoa powder (2 tbsp.), granulated sugar (1 tbsp.), agave nectar (1 tbsp.), honey (1 tbsp.), maple syrup (1 tbsp.), vanilla extract (1 tsp.), coconut sugar (1 tbsp.)
- Pour 1 cup almonds and water into a large bowl. Add a cover and let it sit overnight.
- Drain and rinse the almonds. Pour the soaked almonds into a blender and add 4 cups of filtered water. Blend for 1-2 minutes until the almonds are ground into a fine pulp.
- Strain and squeeze the mixture through a Nut Milk Bag to separate the milk from the pulp. Add a pinch of salt to the milk. (The pulp can be turned into almond flour for baking.)
- Whisk any desired flavorings into the milk. Cocoa and a sweetener like sugar or agave nectar make a delicious chocolate almond milk. Cinnamon, vanilla, and sugar are another great combination.
- Pour the milk into a container and keep it refrigerated. If the mixture separates simply shake or stir before serving. Use and enjoy within three days.
The amounts listed for the flavor options are suggestions – you can always add more or less depending on your preferences. If you don’t have a nut milk bag, you can find them HERE.
I knew homemade almond milk was a thing, but I always assumed it was pretty time-consuming. This looks so doable, though! I’m not sure my blender is powerful enough to grind up the almonds, but I might have to give it a shot.
I’d love for you to come link up at my weekly party!
Yes! Totally doable!
This sounds so easy! Thanks for sharing on the “What’s for Dinner” linky!
Thanks for hosting!
We drink almond milk even though we don’t have milk allergies. We just like it.
I didn’t know it was so easy to make.
I am now considering giving it a try.
Thanks for the recipe.
I really like the taste of it too. I hope you like the homemade version!
Yummmm! I LOVE making homemade almond milk. My son likes it better than store bought! You definitely need a nut milk bag for best results. I tried it in a sieve, which was okay if you’re just using the milk in recipes and cereal, but it still leaves tiny bits in the milk, and drinking bits in my milk was not my preference. I also tried a coffee filter, which dripped VERY slowly and tore easily. Definitely invest in a nut milk bag, just saying 🙂
Thanks for the input! The nut bags are really reasonably priced too.
Mmmmmm, this sounds fabulous! I love almond milk but never tried making it before!
Thanks for sharing (and for linking up to the #SHINEbloghop).
Wishing you a lovely weekend.
xoxo