Homemade Almond Milk

We'll email this post to you, so you can come back to it later!

5 from 1 vote

How to Make Almond Milk with just almonds and water! This easy homemade recipe is creamy, fresh, and customizable with your favorite flavors.

Prep Time5

Soaking Time8

Total Time8 5

Course: Drinks

Cuisine: American

Servings: servings

1 cup raw almonds soaked overnight with purified or
4 cups purified or spring water plus more for soaking
Optional flavor additions dates, maple syrup, coconut nectar, cinnamon, vanilla bean, vanilla extract, carob powder, cacao/cocoa powder
1/8 tsp sea salt or himalayan pink salt

Place the raw almonds in a large bowl or pitcher and cover with cool purified or spring water. Soak overnight (8-12 hours) until they are plump and soft. Drain and rinse before using.
Add the soaked, drained almonds to a high-speed blender with 4 cups of fresh purified or spring water and salt. Blend on high until the mixture is smooth and creamy, about 1-2 minutes.
If using them, add any optional flavor additions following the directions in the recipe notes section below.
Place a cheesecloth or nut milk bag over a large bowl or jar. Slowly pour the almond mixture through the cloth, then use clean hands to squeeze out as much liquid as possible.
Transfer the fresh almond milk into a glass jar or bottle with a lid. Store in the refrigerator for up to 3-5 days. Shake well before using, as some separation is natural.

Recipe Mix-Ins

Vanilla Almond Milk: Once the almond milk is strained, return it to the blender and add 1 teaspoon pure vanilla extract, ½ teaspoon vanilla bean paste, or scrape the seeds from half a vanilla bean. If using vanilla bean paste, you’ll see beautiful little vanilla flecks in the finished almond milk.
Chocolate Almond Milk: Once the almond milk is strained, return it to the blender and blend with 1-2 tablespoons unsweetened cacao powder or carob powder for a rich, chocolatey flavor. Sweeten if desired or add vanilla.
Sweetened Almond Milk: For natural sweetness without refined sugar, add 2 pitted Medjool dates (soaked in hot water for 10-15 minutes) to the blender with the almonds and water, then strain per the recipe. Or add up to 1 tablespoon of maple syrup or 1 tablespoon of coconut nectar to the milk after straining it. Adjust sweetness based on preference.
Spiced Almond Milk: Add ½ teaspoon ground cinnamon, nutmeg, or cardamom to the strained almond milk, and stir well for a cozy, warming flavor.
Strawberry Almond Milk: Blend ½ cup fresh strawberries (hulled) or ¼ cup freeze-dried strawberries with the almonds and water. Strain according to the recipe instructions for a fruity, lightly pink milk.
Blueberry Almond Milk: Once the almond milk is strained, return it to the blender and blend with 1-2 teaspoons of blueberry powder for a subtle berry flavor and a pretty lavender-blue hue.

Storage Directions

Refrigeration: Store prepared almond milk in a sealed glass jar or bottle with a lid in the fridge for up to 4-5 days. Shake well before each use.
Freezing: Almond milk can be frozen in ice cube trays for up to 3 months. Use frozen in smoothies or thaw in the fridge or at room temperature to use in baking or cooking recipes.