[vc_row][vc_column][vc_column_text]This took lots of research, trial runs and experimentation but it’s here! I’ve tried other Cow’s milk alternatives like Powdered milk, Soy milk, Rice milk and Coconut milk. Through the years though, I’ve narrowed it down to only drinking Almond Milk. I’ve been drinking the same brand for about three years now. As committed as I have been, I wanted to venture out to make my own since there has always been an ingredient or two that I’d rather do without.

This is my fair warning to you: This can be a little time consuming the first time you make it but trust me, it gets easier and easier!


  • 1 cup of Raw Almonds
  • 4 cups of Filtered/Distilled Water
  • Pinch of Salt
    • I used 1/8 tsp, or half of your “1/4” teaspoon
  • 2 Dates
    • Don’t forget to take the seed out!
    • I used Medjool Dates
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Cinnamon
    • I go up to 1/4 if I want a little more of an intense flavor.
  • Alternatives:
    • Flavor: Vanilla Bean, Cocoa Powder
    • Sweetness: Agave Syrup, Honey


  • Blender or Food Processor
  • Bowl
  • Glass Bottle
  • Saucepan
  • Whisk or Spoon
  • Cheesecloth, Nut Milk Bag, OR Sifter


  • Soak Almonds in water for 8 – 12 hours
    • My most recent batch soaked for 12 hours in the refrigerator, in a glass Pyrex container with the lid on.
    • If you need it sooner, you can use hot water and soak for 1-2 hours at room temperature. The more soaked and plump they are, the creamer your milk will be.
  • Once done soaking, get rid of the water they were in and rinse the almonds with fresh water
  • Place soaked almonds in the blender
  • Add your filtered/distilled water
  • Add your pinch of salt
  • Pulsate until almonds are broken down, smooth and well blended
  • Use a nut milk bag or a sifter/sieve to separate liquid from remaining ground almond pulp
    • I use a sifter. I pour the entire contents of the blender through the sifter into a bowl. I then squeeze the pulp to push more liquid out
    • See below for uses for that ground almond pulp 🙂
  • Pour sifted liquid back into your blender and add your dates, vanilla, and cinnamon.
    • You’ll want to add these after you’ve removed the ground almonds because a huge chunk of your flavor would be absorbed by this pulp…which is removed anyway. All in all, you get the most of your flavor by adding it into the liquid alone.
    • If you want Unsweetened Almond Milk you can skip the Dates. Feel free to skip the Cinnamon and Vanilla if you’d like straight-forward Almond Milk 🙂
  • Blend once more until smooth
    • You can sift this final mix if you’d like to but it’s not necessary. The ground date particles will simply settle at the bottom of your bottle
  • Take half of your blended mixture and pour into a saucepan. Set the other half aside
  • Raise the heat to high and stir continuously
  • When you see that it comes to a boil, stir for one more minute and remove from the stovetop.
  • Add the half that’s in the blender into what has just been heated and mix.
  • Pour all of this into your glass bottle and refrigerate. Don’t worry, the addition of the blender liquid will cool your overall liquid down.

Good to Know:

  • The reason you’ll want to heat your liquid is because this step causes your milk molecules to bind. Most store-bought milks have Carrageenan as their thickening binder. If you don’t heat your liquid, your milk will separate.

Almond Pulp usage:

  • Rather than toss your Almond Pulp, spread it into a thin layer and bake at 350°F for 10 minutes. Stir and bake for an additional 10 mins. You can run this baked pulp through a food processer/blender to make Almond Flour or you can leave it chunky for adding to your granola, oatmeal or yogurt. Almond Flour