There is no going back. Now that I have made homemade almond milk and tasted how delicious it really is, there is no going back to the store bought brands, most of which have evaporated cane juice in them even when you buy unsweetened. It is creamy and thicker than store bought and you can actually taste the flavor of the almond. It also happens to be very simple to make and has minimal cleanup. Make a batch Sunday afternoon, and enjoy it throughout the week. Don’t be afraid to try, you won’t regret it.


Makes 1 Liter

2 cups raw almonds, soaked overnight
4 cups of water

If you a making a sweet almond milk, you will also need the following:

2 dates, pits removed
1/8 teaspoon cinnamon
1/2 teaspoon alcohol free vanilla, or the inside of a vanilla bean

Soak the almonds over night in a bowl filled with room temperature water. Make sure there is enough water to cover the almonds. After they have soaked overnight, drain and rinse them with water.

When you are ready to make the milk, take 2 cups of soaked almonds and 4 cups of water and place them in a blender. I use a Vitamix but I am sure a powerful blender of any kind will do the trick. Cover and blend for 1 minute or until the almonds have completely broken down. If you are making a sweet almond milk, add the dates, cinnamon, and vanilla at this point and blend again for 1 minute.

Cover a strainer with a thin cotton cloth or thin cotton napkin (cheesecloth does not work as the holes are too big) and place over a large bowl. Pour the almond milk into the covered strainer and let the milk strain into the large bowl below. Once all the liquid has drained into the bowl, remove the strainer and discard the leftover almond solids.

Pour almond milk into a container such as a mason jar or glass liter bottle and place in the refrigerator to cool.