Name: How to Make Almond Milk
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup almonds, raw unsalted; 4 cups filtered or purified water

Jump to Recipe Print Recipe

Making almond milk at home is a game-changer for anyone seeking a creamy, nutty alternative to dairy. In just 10 minutes, you can whip up a silky-smooth beverage that’s free from additives and bursting with natural flavor. The process is simple, yet the result is luxurious—a velvety texture that’s perfect for lattes, smoothies, or enjoying on its own.

Fresh almond milk offers a subtly sweet, toasted aroma that store-bought versions simply can’t match. It’s light yet rich, with a delicate nuttiness that enhances everything it touches. Plus, you control the ingredients, ensuring a pure, wholesome drink every time. Once you taste the difference, you’ll wonder why you didn’t start sooner!

What You’ll Need to Make Almond Milk

1 cup (5 oz/142g) raw unsalted almonds (soaked for creamier milk)
4 cups (32 fl oz/900ml) filtered or purified water (plus extra for soaking)
Optional add-ins: vanilla extract, cinnamon, or sweeteners like dates or maple syrup

Step-by-Step Instructions for Homemade Almond Milk

Soak the almonds: Place almonds in a bowl and cover with 4 cups of water. Let soak at room temperature for 8 hours (or overnight).
Rinse and drain: Discard the soaking water and rinse the almonds thoroughly in a colander under cool running water.
Blend: Add the soaked almonds and 4 cups of fresh water to a high-speed blender. Blend on high for 1-2 minutes, until the mixture is milky and slightly foamy.
Strain: Pour the blended mixture through a clean tea towel, nut bag, or fine mesh strainer into a bowl. Squeeze or press to extract all the milk.
Store: Transfer the almond milk to a covered glass jar, bottle, or pitcher. Refrigerate and use within 4-5 days.
Optional flavoring: Add vanilla, cinnamon, or sweeteners to taste before blending for a flavored variation.

Flavor Boosters & Creative Add-Ins

Take your almond milk to the next level by experimenting with flavors! Add 1 teaspoon of vanilla extract or 1/2 teaspoon of cinnamon while blending for a warm, cozy taste. For a touch of sweetness, blend in 1-2 pitted dates or 1 tablespoon of maple syrup. Feeling adventurous? Try a pinch of cardamom or cocoa powder for a unique twist.

Storage Tips for Freshness

Store your homemade almond milk in a clean, airtight glass jar or bottle in the refrigerator. It’ll stay fresh for 4-5 days, but give it a good shake before using, as natural separation is normal. If you notice any sour smell or off taste, it’s time to make a fresh batch!

Time-Saving Hacks for Busy Days

Short on time? Soak your almonds overnight to save time in the morning. Alternatively, use pre-soaked almonds (available at some stores) to skip the soaking step entirely. If you’re making almond milk regularly, consider preparing a larger batch and freezing it in ice cube trays for easy use in smoothies or recipes.

Equipment Essentials for Perfect Almond Milk

A high-speed blender is key for achieving a smooth, creamy texture. For straining, a nut milk bag or a clean, fine-weave tea towel works best. If you don’t have these, a fine-mesh strainer can do the job, though it may require a bit more effort. Keep your tools clean and dry to ensure the best results every time.

Common Questions Answered

Wondering what to do with the leftover almond pulp? Don’t toss it! Use it in baking, smoothies, or as a topping for oatmeal. Can’t find raw almonds? Blanched almonds work too, though they may yield a slightly different flavor. And yes, you can use other nuts like cashews or hazelnuts for a fun variation!