I drink a lot of almond milk, and I absolutely love it! I put it in smoothies and pour it over my homemade granola. Recently though, I’ve been reading a lot about different additives that are used in store bought almond milk and decided to try and make my own. Now, I am never going back!
It is so easy and you can adjust the taste to your liking: sweeter with added agave or cinnamon, or subtle with just a touch of vanilla. The first step is to soak a cup of almonds in a cup of filtered water. You can do this for 5 minutes, or up to overnight.
Use filtered water, if you can. You will need three cups, plus the cup to soak the almonds in.
Vanilla extract adds a subtle sweetness to the milk! You can add other ingredients, like cinnamon, later. I’ve read some recipes with pitted dates. If you want to add some, add them in this step.
Put everything into your Vitamix or blender and get ready to make the most delicious thing ever!
Blend the milk for 45 seconds and up to a minute, until smooth.
The milk will be frothy and bubbly! You can drink it like this, or for a smoother consistency, get your cheese cloth or a fine mesh strainer ready!
Strain the almond milk through the cheese cloth and into a measuring cup or another container that will allow you to later easily pour the almond milk into a serving jar.
This process is a bit messy, but it is worth it! Twist the cloth to expel the liquid. Repeat and remove sediment to small bowl. Do not throw out the almond mixture! You can use it for a number of things — in smoothies, baking, as a topping on oatmeal, the options are endless!
I added a little bit of cinnamon and nutmeg at the end. Drinking the almond milk by itself tastes like a milkshake! Enjoy!!
Homemade Almond Milk (inspired by Vitamix’s recipe):
- 1 cup almonds in 1 cup filtered water (soak for 15 minutes)
- 3 cups filtered water
- 1 teaspoon vanilla extract
- cinnamon, nutmeg to taste (optional)
- Add 3 cups water to blender (I used my Vitamix)
- Add 1 cup almonds and most of the water from the soaking
- Add vanilla extract
- Blend until fully combined, about 45 seconds to 1 minute
- Use a cheese cloth or fine mesh strainer to drain almond milk and remove chunky remnants
Note: Store in an airtight container in the refrigerator. Lasts 3 to 5 days.