We go through a LOT of almond milk in my house. Every time I shop I find myself picking up a few containers. My daughter loves drinking it in a glass, as does my husband, and we all enjoy it with our cereal.
But, I always feel a pit in my stomach whenever I glance at the side of the box. Preservatives, additives, who knows, even in the organic kind. So I decided, I’d make it myself!
The good news is that it is INCREDIBLY easy to make at home! I buy (A LOT of) organic, raw almonds from Wholefoods in the bulk aisle, which I keep in a gallon Ziploc bag. I’m in the process of looking for a cheaper bulk option, so I’ll keep you posted.
Glass jar or other container with cover
Blender (Vitamix is perfect, or another powerful blender)
Cheese cloth bag (like this one) or a fine mesh strainer
Two cups almonds
5 to 6 cups water
Vanilla extract (optional)
Sweetener, such as agave, coconut nectar (my choice), maple syrup, or honey (optional)
- Soak almonds 8-12 hours. (I usually put them to soak before bedtime or in the morning to make in the evening). To do this, simply put them in a glass jar or other container, fill with water, cover, and place in the fridge.
- After soaking is completed, rinse almonds in cold water.
- Place almonds and 5 cups water into blender. (If you have a small blender, you may have to do this in batches.)
- Add 1 Tbs sweetener of choice. (You may add another Tbs if you prefer added sweetness.)
- Add 1 Tsp vanilla extract (optional).
- Blend on high for 30-60 seconds, or until liquid gets creamy white. You will see pieces of almond pulp floating around.
- Use spoon to skim off some milk from the top to taste. Add more water (up to an additional cup), vanilla and/or sweetener to taste. Blend for 10 seconds.
- Please cheese cloth or strainer over large bowl. Poor almond milk into cheese cloth bag and squeeze out the milk; or poor into sieve and wait for the liquid to drip through. The pulp will be caught in the bag or sieve. Discard pulp or save for use in other recipe.
- Transfer the almond milk (and pulp, if you are saving it) to glass jars and refrigerate. Pulp can also be frozen for later use. Almond milk can last up to about 5 days; pulp will last a few days.
That’s it. It is so good, right? And I just love the creamy white color! After making your own milk a couple of times, you will figure out exactly how much water and sweetener you like. Making it will become like second nature to you. If you don’t drink a lot of almond milk, feel free to halve the recipe.
Stay tuned for a future post on what to do with the leftover almond pulp!
January 28, 2013 at 2:43 am
January 28, 2013 at 3:39 pm
Thanks so much!
January 28, 2013 at 2:49 am
Congratulations on getting your blog started, Angelika! I’ve already learned something new. I always wondered how to make almond milk, and you made it sound so do-able.
I look forward to learning more from you. The blog looks great. Clean, easy to read. Yay!
January 28, 2013 at 3:39 pm
Thanks Sandy, I really appreciate it. Means a lot!! I learn from the best!
January 28, 2013 at 3:25 am
Do you have recipe ideas for the almond pulp? I’m looking forward to trying this!
January 28, 2013 at 3:38 pm
Hi Adi. I will be posting some recipes real soon, hopefully within the week!
January 28, 2013 at 4:35 pm
This is awesome. Any tips for making RICE milk? My baby is allergic to nuts.
January 28, 2013 at 7:00 pm
Yes! I am so glad you asked. You can use the exact same recipe for almond milk (don’t forget to soak), with the same proportions (1 cup rice to 3 cups water). For those who don’t have a really powerful blender like Vitamix, this should work well with whatever you have since rice is soft. Use brown rice! Let me know how it goes!