Creamy Homemade Almond Milk
This simple homemade almond milk recipe is creamy, customizable, and so much better than store-bought.
Servings 4 cups
Ingredients
- 1 cup raw almonds (soaked overnight, then drained and rinsed)
- 3-4 cups filtered water (use 3 for creamier milk, 4 for lighter)
- 1-2 Medjool dates, pitted (optional for sweetness)
- 1/2 tsp vanilla powder (optional)
- 1/4 tsp sea salt (optional)
- 1/2 tsp cinnamon (optional)
Instructions
- Place almonds in a bowl and cover with water. Soak overnight (or at least 8–12 hours) to soften. Drain and rinse.
- Add soaked almonds and filtered water to a high-speed blender. Blend for 1–2 minutes until smooth and creamy.
- Pour mixture through a nut milk bag, cheesecloth, or fine mesh strainer over a bowl. Gently squeeze to extract the milk.
- Stir or blend in dates, vanilla powder, sea salt, and/or cinnamon.
- Transfer almond milk to a sealed glass jar or bottle. Store in the fridge for up to 4–5 days. Shake before using, as natural separation occurs
Notes
- Use 3 cups of water for thick, creamy milk—perfect for lattes.
- Save leftover almond pulp for baking, smoothies, or oatmeal.
- For ultra-smooth milk, blend your add-ins (like dates) during the first blend.