Rich, creamy almond milk is as easy to make as a trip to the grocery store. Just soak, spin and strain and you have fresh tasting milk to drink, use in coffee or for liquids in recipes. Making your own = making it healthy!  

Homemade Creamy Almond Milk
Votes: 1
Rating: 4
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    Servings Prep Time
    4 cups 8 - 12 hrs. soaking time)
    Passive Time
    10 min
    Servings Prep Time
    4 cups 8 - 12 hrs. soaking time)
    Passive Time
    10 min
    Homemade Creamy Almond Milk
    Votes: 1
    Rating: 4
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      4 cups 8 - 12 hrs. soaking time)
      Passive Time
      10 min
      Servings Prep Time
      4 cups 8 - 12 hrs. soaking time)
      Passive Time
      10 min
      Ingredients
      Servings: cups
      Units:
      Instructions
      1. Place the almonds in a glass bowl and cover with the first 2 cups of water. You may need to add a bit more if you purchased larger almonds. Should be enough to cover and have about an inch or more of water above the almonds.
      2. Let the almonds soak for 8-12 hours or more. I cover mine and let them soak all night.
      3. Almonds will expand to twice their size.
      4. Drain the liquid through a strainer and discard it. You will use new, fresh water for the blending part.
      5. Place the soaked, strained almonds in your blender. Here is where a good blender works best. A Blendtec or Vitamix will allow you to chop and blend the almonds into milk in one cycle about 1 minute). If you only have a standard blender - no worries - just let it blend for longer to make sure you get as much milk out of the almonds as you can (2 - 3 minutes).
      6. Place a strainer on top of a glass bowl. Then pour the blended liquid through a nut bag, cheese cloth or a square of unprinted Swiss Voile fabric (This is curtain fabric and is what I use. I got mine at the local fabric store for a much lower cost than buying a nut bag. Just cut a large enough square to have extra fabric to twist and squeeze without the contents spilling out. I was able to make 4 squares from a yard so I always have some on hand).
      7. Most of the liquid will drain. You can get the rest of the liquid by twisting the cloth and wringing out the milk.
      8. You should get about 32 oz. of almond milk from this recipe.
      9. Place the milk in a closed jar and keep refrigerated. You can also add a few drops of flavored extracts to the milk to get different flavors. We love vanilla, cinnamon or chocolate. Adding a few drops of Stevia makes a sweeter taste for children...of all ages. The milk will last about a week and can also be frozen and thawed out when needed. Note that some separation occurs when frozen so you will need to re-blend it to get the creamy consistency again.
      10. Save the almond pulp! This can be added directly to your favorite brownie, bread or other recipe. You can save it in a closed container in your refrigerator for up to a week. You can also dry it in the oven on a cookie sheet at around 275 degrees. Break it apart and spread it around for quicker drying time. Then just whirl it in the blender to create a fine almond flour you can use in any recipe. This flour keeps for a long time in the refrigerator.
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      Nutrition Facts
      Homemade Creamy Almond Milk
      Amount Per Serving
      Calories 11 Calories from Fat 9
      % Daily Value*
      Total Fat 1g 2%
      Total Carbohydrates 0.4g 0%
      Dietary Fiber 0.3g 1%
      Protein 0.4g 1%
      Calcium 1%
      Iron 1%
      * Percent Daily Values are based on a 2000 calorie diet.