How to Make Almond Milk

Hailey gardiner how to make almond milk

I’ve RUINED myself when it comes to nut butters and nut milks. Once you try this simple and easy homemade almond milk, you’ll never be able to go back to the store bought stuff!

Hailey gardiner how to make almond milk

After soaking a cup of raw almonds overnight, all you have to do is blend them up with water, medjool dates (or an alternative sweetener), a pinch of cinnamon, and a little dash of salt and you’re well on your way to milking your own almonds!

Strain your blended milk into a nut milk bag over a bowl…

Give your little hands a workout and squeeze as much milk out as you possibly can…

And VOILA! Pour your milk into a cute glass bottle (I usually pour it back into the blender to avoid spillage) and store in the fridge for up to 5 days. Consider your almonds MILKED!

If you have any ideas around how to use the leftover almond meal, I would love to hear them! It feels wasteful to just toss it all, but I have yet to find a way to put the leftovers to good use.

Enjoy your almond milk blended into smoothies, cooked with some oats, or just guzzle it straight from the bottle. No judgement here!

Easy Homemade Almond Milk

Once you try this simple almond milk, you’ll never be able to go back to the store bought stuff!
Servings: 4 cups

Ingredients

  • 1 cup raw almonds (soaked overnight)
  • 4 cups filtered water
  • 3-4 medjool dates
  • 1 tsp cinnamon (optional)
  • 1/4 tsp salt

Instructions

  • Soak almonds in water overnight. Drain, rinse and add to blender with water, dates, cinnamon, and salt. Blend on high until smooth.
  • Pour blended milk through a nut milk bag into a bowl. Carefully close the nut milk bag and knead it with your hands to squeeze out as much of the milk as you can.
  • Pour your milk into a glass bottle and store in the fridge for up to 5 days. Discard the almond meal left in the nut milk bag or find another way to use it.

Notes

If you want to make an unsweetened, unflavored almond milk, simply leave out the dates, cinnamon, and salt.

Author: Hailey Gardiner

Leave a Comment

Your email address will not be published. Required fields are marked *