Homemade Almond Milk
Nothing beats the creamy, dreamy taste of fresh homemade almond milk that’s made with love in your own kitchen! Anyone who loves dairy-free drinks or wants to save money will absolutely adore this simple recipe. Plus, you get to control exactly what goes into your milk – no weird additives or preservatives!
Recipe Details
Timing & Servings: Prep Time: 15 minutes, Additional Time: 8 hours, Total Time: 8 hours 15 minutes, Serves: 6 people.
Nutrition Profile: Low-Carb, Dairy-Free, Low-Fat, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 10 Calories, 1g Fat, 1g Carbs, 0g Protein.
Ingredients You’ll Need
Raw whole almonds: You’ll need 1 cup of these beautiful nuts, which are the star of our creamy milk. Make sure they’re raw and not roasted – this gives you the smoothest, mildest flavor.
Pitted dates: Just 5 whole dates will add natural sweetness and make your almond milk taste like a treat. Medjool dates work wonderfully, but any soft dates you have will do great!
Cinnamon stick: One whole cinnamon stick adds such a warm, cozy flavor while the almonds soak. It’s like a little spa treatment for your nuts!
Water: You’ll need 5½ cups for blending, plus extra for soaking the almonds overnight. Use filtered water if you have it – your almond milk will taste even better.
Vanilla extract: Just 1 teaspoon of pure vanilla extract makes everything taste more delicious and adds that bakery-fresh aroma.
Salt: A tiny ¼ teaspoon of salt might seem weird, but trust me – it brings out all the flavors and makes the milk taste richer.
Sweetener: About ½ teaspoon of honey, maple syrup, or agave syrup is totally optional since the dates already add sweetness. Add more if you like it sweeter!
How to Make Homemade Almond Milk
Step 1: Grab a large bowl and toss in your almonds, dates, and cinnamon stick. Cover everything with water so it’s about 2 inches above the nuts. Let this soak for at least 8 hours or overnight – I usually start this before bed!
Step 2: Drain your soaked almonds and dates, then toss out that cinnamon stick since it’s done its job. Give the almonds and dates a good rinse under cold water.
Step 3: Put the almonds, dates, and 5½ cups of fresh water into your blender. Blend on high speed until everything is finely ground and looks creamy – about 1-2 minutes should do it!
Step 4: Set up a fine-mesh sieve lined with a double layer of cheesecloth over a large bowl or measuring cup. You can also use a nut milk bag if you have one – they work perfectly!
Step 5: Pour your blended mixture through the cheesecloth or nut milk bag. Gather up the edges and squeeze really well to get every drop of that precious almond milk out. Don’t throw away that pulp – save it for smoothies!
Step 6: Whisk in your vanilla extract, salt, and any extra sweetener you want. Give it a taste and adjust the sweetness to your liking. You’ve just made amazing homemade almond milk!
Easy and Quick Homemade Almond Milk Version
If you have an Almond Cow machine, you’re in for a treat! Just put your soaked almonds in the basket and add water to the minimum line. Run 2 grinding cycles for about 1 minute total. Then add your dates and grind for another minute. Whisk in your vanilla, salt, and sweetener, and you’re done in just a few minutes!
Serving Ideas
This creamy almond milk is perfect for drinking straight up – it’s that good! Pour it over your morning cereal, blend it into smoothies, or use it in your coffee for a dairy-free treat. It also makes amazing overnight oats and tastes wonderful in baking recipes too.
Storage
Keep your fresh almond milk in the fridge for up to 3 days in a sealed container. Give it a good shake before using since it naturally separates – that’s totally normal! Don’t worry if it looks a little thick after chilling, just stir it up and it’s good to go.
Substitutions
No dates on hand? You can skip them and just add a bit more of your favorite liquid sweetener. If you don’t have a cinnamon stick, try adding a pinch of ground cinnamon after blending. Cashews work great instead of almonds if you want to switch things up!
Pro Tips
- Soaking is key: Don’t skip the overnight soak – it makes your almonds super soft and gives you the creamiest milk possible.
- Save that pulp: The leftover almond pulp is perfect for adding to oatmeal, smoothies, or even homemade energy balls.
- Strain twice: For ultra-smooth milk, strain it through a fine mesh sieve after using the cheesecloth.
- Temperature matters: Use room temperature water for blending to get the smoothest consistency.
FAQs
Can I make this without soaking the almonds overnight?
You can, but I really don’t recommend it! Soaking makes the almonds soft and creamy, which gives you much better almond milk. If you’re in a real hurry, try soaking them in hot water for 2-3 hours, but overnight is definitely best.
How long does homemade almond milk last?
Your fresh almond milk will stay good in the fridge for about 3 days. Sure, it might separate a bit, but just give it a good shake and it’s perfect to use! Always smell it first – if it smells off, it’s time to make a fresh batch.
Can I freeze almond milk?
You bet you can freeze it! Pour it into ice cube trays or freezer containers and it’ll keep for up to 3 months. Just know that it might separate when you thaw it, so blend it up again and it’ll be good as new.
Why is my almond milk not creamy enough?
This usually happens when the almonds weren’t soaked long enough or your blender didn’t get them fine enough. Try soaking longer next time and blend for an extra minute or two. A high-speed blender really makes a difference here!
I hope you love making this creamy, delicious almond milk as much as I do! Let me know how yours turns out – I always love hearing about your kitchen adventures and any fun twists you add to the recipe.
