Homemade Almond Milk

Oh my word.  We had to do an assignment for one of our modules at NTA where we have to make something new-to-us.  Anything goes as long as it’s in the fashion of whole nutritious foods.  I’ve heard so many times about homemade nut milks and it has intrigued me for a couple years actually.  I never attempted it because, even though I’ve always heard how simple it is, it still intimidated me.  So I figured now that we have our new blender and I have an assignment to complete, I figured this is the perfect time!  I’ve been drinking Silk Unsweetened Original Almond Milk for years.  I stuck with this brand  mainly because they avoid carrageenan.  It’s been good to me, particularly in smoothies, but I was really excited to branch out and make my own!

I followed this recipe, except I skipped the date, and added 1/2 tsp vanilla extract at the end.

I started with one cup of these raw almonds from Trader Joe’s.


Soaked them in 4 cups of filtered water for about 11 hours, with 1/8 tsp sea salt.


After the soaking time, I drained and rinsed the almonds.  Then I added them to the blender with a new 4 cups of filtered water.  I blended on high speed for about 2 minutes and ended up with this.


This next part is the part where I’m guessing there is a more efficient way, like maybe a nut milk bag, but for my first time, this worked totally fine.  I used a basic cheesecloth and double layered it.  I poured the milk through the cheesecloth a little at a time, straining through the pulp.


Once all the milk was strained, I added just a 1/2 tsp of vanilla extract and mixed it up.  Y’all….THIS is almond milk.  That stuff in the store is a lie.  Homemade Almond milk is gloriously creamy and tastes SO clean, like, well…almonds.  I am not one to be wasteful when it comes to healthy foods, so I saved the almond pulp.  I’ve seen a couple recipes for cookies using this pulp that I may try.


For my first indulgence, I made some warm spiced almond milk.  I love the idea of this warm drink before bed.  I’ve even tried it several times with my Silk almond milk and sadly I was disappointed each time.  Not this time!  This was so delicious and perfectly spiced.  (This recipe originally came from Simple Green Smoothies.  I omitted the almond butter only because I didn’t have it.)

1 cup homemade almond milk

1/4 tsp cinnamon

A pinch of ginger

A pinch of cayenne pepper

2 tsp pure maple syrup

This, friends, is what perfection tastes like. 


This is absolutely something I will make again and again.  Now that I’ve finally made it, I can definitely see what everyone was raving about with the difference in taste and ease of the process.  It’s obviously not a quick process when you factor in the soaking time but once that’s done, it really is fairly quick.  If you haven’t made your own milk yet, I urge you to try it!  I wish I had done it sooner!

In good health,


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