Homemade Almond Milk

I’ve been buying almond milk for probably about 4 years. I like the taste better than cow’s milk, especially in oatmeal or iced coffee. After 4 years, I came across a blog article on almond milk, and after looking at the ingredient list on boxed milk versus the recipe, I realized I have been consuming lots of unnecessary additives for years. So I decided to make my own. The recipe looked pretty simple, and it sounded like a fun experiment to undertake.

I set my intention to make my own almond milk on May 1 (I know because I told my sister via text message that day), and on May 21, I finally did it!

I followed the recipe I found on the Oh Nuts blog, but omitting the Vanilla and the sweetener. (I typically purchase Unsweetened Vanilla, and I intended to use Vanilla Extract to make my milk, but I could not get the bottle open…thus, no vanilla!)

Almond Milk Recipe
yield: about 5 cups almond milk

  • 1.5 cups whole raw almonds
  • 4 cups water
  • 1 tsp vanilla extract
  • 1.5 tbsp maple syrup or honey
  • dash cinnamon


  • Blender
  • metal strainer
  • cheesecloth


  • Soak almonds in enough cold water to cover them at least 4 hours (I left mine soaking all day while I was at work).
  • Strain the water from the almonds.
  • Place the softened almonds in the blender with 1.5 cups water and blend into a smooth puree.

  • Add vanilla, sweetener, and cinnamon (if using), along with additional 2.5 cups water.
  • Continue to blend for 2-3 minutes until smooth and frothy.
  • Line a metal strainer with several layers of cheesecloth.
  • Pour the liquid through the cheesecloth, allowing the milk to collect in a bowl. Work in batches, using a spatula to press the liquid through.

  • Once most of the milk has passed through the strainer, gather up the cheesecloth and squeeze to remove excess liquid.

  • You will be left with quite a bit of “solids”–this is almond meal that can be dried in a low-heat oven and used in other recipes!

This whole process was actually much easier than I had anticipated! It took probably about 20 minutes in all, and I can tell the process will get easier as I become more familiar with it. Plus, the outcome was FABULOUS!

I have smooth, creamy, delicious almond milk that tastes great– the almond flavor is much more prominent than my boxed milk, and the hint of cinnamon is divine. (Plus, I have the most amazing cinnamon I’ve ever tasted from The Spice Diva).

Secret ingredient!

I will definitely be making my own almond milk from now on. Plus, I have a new world to explore of baking with almond meal. Any recipe suggestions?


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  2. amynjacobus · · Reply

    So much easier than I ever thought it would be. (Much easier than yogurt!)

    1. Pas de Duex Blog · · Reply

      So true!!

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  6. Yum! I used your recipe for my first venture into nut milk making. I am 100% pleased-as-pie with it. So clean tasting.

    1. Pas de Duex Blog · · Reply

      So glad the recipe worked well for you! Any nut will work, so have fun experimenting. I’ve made almond, cashew, and pistachio milk.

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