Homemade Almond Milk
This homemade almond milk is SO EASY! Creamy, fresh, and customizable—perfect for coffee, smoothies, or sipping on its own.
Equipment
- High-speed blender
- Nut milk bag or cheesecloth
- Measuring Cups
- Glass jars or bottles
Ingredients
- 1 cup slivered almonds
- 3 cups hot tap water for blending
- 3.5 cups cold tap water for soaking and diluting
- Fresh or frozen strawberries for strawberry almond milk (optional)
- Cocoa powder for chocolate almond milk (optional)
- Vanilla bean paste for vanilla almond milk (optional)
- Agave syrup or other natural sweeteners optional
Instructions
Homemade Almond Milk: Step-by-Step Guide
- Start by soaking 1 cup of slivered almonds in 3.5 cups of cold tap water for at least 8 hours or overnight to soften.
- Drain and rinse the soaked almonds under cold water to remove any impurities or bitterness.
- Combine the soaked almonds with 3 cups of hot tap water in a high-speed blender. Blend on high for 1-2 minutes until creamy and frothy.
- Strain the blended mixture through a nut milk bag or cheesecloth into a large bowl or pitcher. Gently squeeze to extract as much milk as possible.
- Enjoy your almond milk as is, or flavor it with strawberries, cocoa powder, vanilla bean paste, or sweeteners as desired.
- Pour the almond milk into glass jars or bottles and store in the refrigerator for 4-5 days. Shake before use if separation occurs.
Notes
- Soak almonds overnight for the creamiest milk and easier blending.
- Save leftover almond pulp for baking or smoothies to reduce waste.
- Shake well before each use as natural separation is normal.
- Warm gently if you prefer your almond milk heated, but avoid boiling.
- Experiment with seasonal flavors like pumpkin spice or fresh mint for variety.