Almond milk

With six people living under one roof, our household goes through a lot of just about EVERYTHING.  Bread, laundry detergent, toothpaste….you name it.  But one of the things we seem to go through the quickest these days is milk, and not just any milk, almond milk.

Three out of my four kids LOVE almond milk.  They drink it on its own, use it in their cereal, and then of course in our daily morning smoothies.  Almond milk makes up the base of almost all of our smoothies, and we drink a LOT of smoothies.  So I thought I’d take a crack at making my own homemade almond milk.  

Up until just recently, I had been buying cartons of almond milk from our local Whole Foods.  And while there is absolutely nothing wrong with using store bought almond milk, I was curious to see if a staple we use daily could be made just a little healthier .  I liked the idea of being able to make it whenever we were running low, and the idea that I knew it would be fresh and not contain any added preservatives or stabilizers.

So here’s what I’ve discovered…

First, the taste and texture is so much better than what I was used to drinking from the carton.  It’s silkier, and creamier.  I add a touch of vanilla to ours and it adds a great warm sweet note to the nutty flavor.  I’ve been using it to make lattes in the afternoon, but it’s honestly just as delicious on its own.

Second, it couldn’t be simpler.  The most complicated step is remembering to soak the almonds overnight.  If you can remember to do that, you’re home free.  The rest is honestly as simple as turning on a blender and straining the milk.  I was pleasantly surprised at how low maintenance and easy it was.

From now on, it’s no more store bought almond milk for this family of six.  Sorry Whole Foods, I guess that one less trip I’ll be making each week (phew!).

Almond milk
Prep time
Cook time
Total time
Serves: 1 quart
  • 1½ cups of raw almonds
  • 4 cups of filtered water
  • ½ tsp of vanilla extract
  • 1 tbsp of honey (optional)
  1. In a large bowl place raw almonds and enough water to cover them completely
  2. Set aside and allow almonds to soak for 8-12 hours (I like to soak my almonds overnight, if not longer)
  3. Drain and rinse almonds and set aside
  4. In a high speed blender (a Vitamix works great here), add the soaked almonds, water, vanilla, and honey.
  5. Blend on high speed for 2 minutes
  6. Meanwhile, set a stainer on top of a large bowl, cover the strainer with a layer cheesecloth. Working slowly, pour the almond milk over the cheesecloth and into the bowl. Once all of the almond milk has seeped through, squeeze the cheesecloth to remove any excess liquid.
  7. Carefully transfer the almond milk from the bowl into a glass container of your choice. Refrigerate until ready to use. Almond milk will last about a week.






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