Homemade Almond Milk

Homemade Almond Milk | Mama Papa Bubba

Mmmm….  Almond milk.  I love it, but honestly, most of the store bought stuff just isn’t all that good.  And even if it does taste good, it most likely contains several ingredients that just aren’t needed when you make it fresh at home.  

I know, I know…  Making milk at home – crazy talk, right?  But here’s the thing…  It’s seriously easy to make. I promise.

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My very favourite, slightly sweetened version requires five ingredients, but you can make a basic {and still delicious} almond milk with just two – almonds and water.  Really!  And while I began making it in Kuwait out of necessity {there weren’t all that many healthy food options there when we first moved in 2007}, I still make it here in Canada simply because the homemade stuff is that much better.  Just ask my kiddos… While neither of them are crazy about the stuff you buy in cartons (as in they have no desire for it at all}, try pouring a glass of this stuff and managing a single sip before they gulp up your entire cup.  Probably won’t happen.

Here’s our go-to recipe and method…

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First off, soak 1 cup of raw almonds in cool water overnight.  If it’s going to be just overnight {as in put them in water at night before bed and make the milk in the morning}, we leave the bowl on the counter.  If it’s going to be longer {a couple of days is fine even}, we put the bowl in the fridge.

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The longer they soak, the more murky the water will become.  Don’t worry – this is normal.

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When you’re ready to turn your soaked almonds into milk, dump everything into a strainer and give the nuts a good rinse.

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Then put the cup of almonds, 4 cups of fresh cold water, 3 big medjool dates {pitted obviously}, a teaspoon of good vanilla, and a pinch of your favourite sea salt {I loooooove Maldon sea salt flakes!} into a blender and blend for a good 3 minutes or so.

Now because I know I’ll be asked…  Our current blender, a Ninja Professional, is very decent {though nothing like a Blendtec or Vitamix}, but I also made this for years with a $30 grocery store brand blender that did the job just as well.  With all blenders, I think the key is just to not let them overheat…  If needed, take a small break about halfway through the blending time and all should be good.

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While the blending is in progress, set-up your pulp straining apparatus.  For this, you’ll need a medium to large sized bowl and a thin clean dishtowel or t-shirt or a nut milking bag.  {Side note: Please don’t let not having a nut milking bag discourage you from trying this recipe! I just got my first nut milking bag a couple of weeks ago and used a t-shirt or tea towel until then.}  Whichever one you’re using, simply loosely cover your bowl with the shirt, towel, or nut milking bag, letting the excess fabric drape down inside the bowl.  If needed, hold the shirt or towel in place by putting a large rubber band around the top of the bowl.

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When the blending time is done, gently pour the contents of the blender into your fabric-lined bowl.

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Then pick up the excess fabric and squeeze, squeeze, squeeze every last bit of milk out.

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When you’re done, you’ll be left with a ball of almond pulp that looks something like this…  You can compost this if you choose, but I add it to the bag of nut pulp I keep in the freezer to use in cookies, muffins, smoothies, and other recipes.

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Now take your bowl of milk, dump it back into the blender, and then use your spouted blender to transfer the homemade almond milk into a container of your choice and you’re done!

Homemade Vanilla Almond Milk

  • 1 cup of raw almonds
  • soaking water
  • 4 cups of cold water
  • 3 large medjool dates
  • 1 teaspoon of good vanilla
  • 1 pinch of sea salt

Place your almonds in a bowl, cover them with cool water and let them soak overnight {or longer}.  When ready to make the milk, drain off the soaking water and rinse the almonds well.  Place the almonds in a blender with fresh, cold water, dates, vanilla, and sea salt.  Blend for approximately 3 minutes.  Strain the blended liquid into a big bowl using a nut milk bag or thin, clean tea towel or t-shirt.  Squeeze all of the milk out of the fabric pouch.  Compost the almond pulp or save it for future baking projects and transfer the milk into a container of your choice.  Store the milk in the fridge for up to four days {if it lasts that long!}

This recipe makes a litre of milk for the fridge plus a glass to enjoy immediately.

Happy almond milk making!

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