Recipe: Almond Milk

by Cate on January 4, 2016

Creamy and delicious, this version of almond milk blows the store-bought stuff out of the water. Let’s get started.


If you told me last year that I would be making my own almond milk, I would have laughed. I probably would have laughed if you told me that last month.

Because, really. Why?

And yet, here we are.

With a homemade recipe for almond milk.

Because it’s like making your own mayo. And chocolate syrup.

Once you find out how easy it is, WHY WOULDN’T YOU MAKE IT?

And…It’s cheaper and way better for you.  

And that is that. I use almond milk in smoothies pretty regularly, and lately I’ve been hearing about people making their own, which is what got me intrigued. A lot of store-bought versions have carrageenan, which is stuff you want to stay away from. Namely because it’s not good for your digestive system and can cause inflammation, ulcerations, and bleeding. None of which we need. Untitled

So by making it yourself, you know exactly what’s going into it, and you save money to boot.

Win. Win.

You need a few inexpensive supplies, which you can reuse over and over again.

Namely, a nut milk bag.

And a glass jar.

Both of which I purchased from Amazon. Easy peasy.

Then just your ingredients (almonds, dates, water, cinnamon), and you’re all set.


I’ve got to say … even though it is SUPER SIMPLE to make, I was feeling mighty proud of myself when I was done and had 30 oz of homemade almond milk and it cost about six bucks for the ingredients.



Now we do. Yes, we do.

IMG_5202UntitledAlmond Milk
Recipe courtesy of Cate O’Malley

1 pound almonds
4-5 pitted dates
1/2 teaspoon vanilla extract
dash of cinnamon
1-1/2 to 2 cups water

Put the almonds in a bowl and cover with water to soak overnight (or 6-8 hours). Drain the water and rinse the almonds. Put the almonds, dates, vanilla extract, cinnamon, and water into a heavy duty blender and blitz the heck out of it. You will see the almonds break down and turn into a pulp-like substance. Add a little more water as necessary to help move the pulverizing along. Put a large bowl on your counter. Put the nut milk bag in the bowl and dump the blender contents (pulp) into the nut milk bag. You will see the liquid start coming out into your bowl.

Keep squeezing the bag to get ALL the liquid out. Once done, use a funnel and pour the almond milk into a glass jar (I used this one) and store in your refrigerator. You can save the pulp and add a little bit to smoothies for extra bulk/nutrition, or discard.

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{ 5 comments… read them below or add one }

Alicia January 4, 2016 at 11:58 pm

Thanks for sharing. Looks doable! I really don’t think it is cheep error unless you can find almonds for less than $2 a pound but the other benifits are worthwhile.


Catherine January 5, 2016 at 8:36 am

I’ve never thought to make my own almond milk, but who knew it was so easy?! This looks like so much fun to try and I would love making my own sometime. Thank you for sharing! xo, Catherine
Catherine recently posted..Italian Cheese Ball & A Happy New Year


allie @ Through Her Looking Glass January 5, 2016 at 10:40 am

Wow, just wow Cate. We buy almond milk weekly, our littlest does not do well with dairy. Amazed how simple this is and I can’t wait to taste it! I was unaware of the carageenan side effects. Cheers to a healthy New Year!
allie @ Through Her Looking Glass recently posted..Easy Chicken Thigh & Wild Rice Bake


Melissa Falk January 5, 2016 at 4:41 pm

I’ve been meaning to do this for a long time. I always have almonds and cinnamon on hand. I just need to pick up some dates. Thanks for this!
Melissa Falk recently posted..Avec – West Loop, Chicago


Sarah Walker Caron (Sarah's Cucina Bella) January 6, 2016 at 8:23 am

Wow — I had no idea it was this easy to make!
Sarah Walker Caron (Sarah’s Cucina Bella) recently posted..Slow Cooker Tomato Lentil Soup


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