I make a lot of recipes that fall squarely into the “comfort food” category, but every now and then I like to pretend I’m a responsible adult who makes choices that would impress a nutrition label. That’s usually when I break out my Almond Milk Recipe — the one that somehow makes me feel healthier just by thinking about it.
There’s something oddly satisfying about making almond milk from scratch. Maybe it’s the simplicity. Maybe it’s the fact that I get to say “I make my own almond milk” without sounding pretentious. Or maybe it’s because store‑bought almond milk tastes like someone whispered “almond” over a glass of water.
So I grab my almonds, soak them until they’re soft enough to blend without starting a small appliance war, and toss them into the blender with fresh water. A little sweetener if I’m feeling fancy, a splash of vanilla if I’m trying to impress myself, and then I let the blender do its thing. The result is smooth, creamy almond milk that actually tastes like almonds — which feels like a win.
Straining it through a nut milk bag always makes me feel like I’m performing some kind of culinary magic trick. One minute it’s blended almonds, the next it’s silky, fresh almond milk that puts the store‑bought stuff to shame.
And every time I pour that first glass, I get that same quiet nod of satisfaction — the one that says, “Yep, I made this… and it’s way better than anything with a barcode.”
That’s why I love this Almond Milk. It’s simple, it’s clean, and it makes me feel like I’ve got my life together, at least for the next five minutes.
Almond Milk Recipe
Almond milk is a great alternative to animal milk
Ingredients
- 1 cup Raw Almonds
- 4 cups Filtered Water
- 1/8 tsp Fine Sea Salt
- 1/8 tsp Cinnamon
- 1/4 tsp Vanilla Extract
- 2 Dates Pitted
Directions
- Step 1 Place raw almonds in a bowl and cover an inch with cold filtered water. Soak at least 4 hours but for best results soak up to a day.
- Step 2 Here is a picture of the tools I used for my milk.
- Step 3 After soaking add all ingredients to your blender.
- Step 4 For my particular blender, I had to make my milk in two batches.
- Step 5 Blend at high speed 1-2 minutes
- Step 6 For the first step of straining I lined my large mesh strainer with cheesecloth.
- Step 7 Step two was to strain through my fine mesh strainer.
- Step 8 Store in an airtight container in the fridge. The milk may separate but just shake it and you’ll be good to go. Your milk will be good for 2-3 days.