I know, this almond milk recipe has been a long time coming…
If you follow me on Instagram, you’ll know I’ve been making my own almond milk for about 6 months. Y’all have been asking for the recipe since I started because honestly, I’ve been raving about it A LOT.
To be fair, it’s infinitely better than store-bought. If you’ve had some, you’d agree. If you’ve never had any, then today is the day my friend! Let your taste buds enjoy the delicacy that is fresh, warm, almond milk!
Besides the incredible taste, making your own almond milk is significantly better for you. Unfortunately, it is *extremely* difficult to find store-bought almond milk that doesn’t have additives like cane syrup and unnatural flavorings. Even the best brands add sugar to their milks.
We try to avoid sugar as much as possible, so almond milk had to go. Which is nearly impossible because we use it in coffee, smoothies, and a lot of cooking. That’s when I started making my own.
It took a lot of trial and error to nail this one down so I hope you love this recipe!
2 cups raw organic almonds
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
pinch of pink Himalayan pink sea salt
(Makes 1 Quart)
Nut milk bag or cheesecloth
- Put almonds in a bowl and cover with water. Cover the bowl and let them soak for 6 hours. If you want to sprout them, soak for 24 hours. Sprouting helps with digestion.
- Drain the water off the almonds and rinse them several times.
- Add the rinsed almonds to the blender with 5 cups of water, dates, cinnamon, vanilla, and salt.
- Blend on high for 4 minutes or until the milk starts to froth.
- Strain the milk through the cheesecloth into your jar. Squeeze as hard as you can to get the most milk. Sidenote: If you want, you can save the leftover almond grain and use it for baking. Just ask Pinterest for some recipes! 🙂
- Store in the refrigerator for up to 6 days.