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.

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.

Like … WHO DOES THAT?

WHO MAKES THEIR OWN ALMOND MILK?

Now we do. Yes, we do.

…

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