How to Make Almond Milk: A Step-by-Step Homemade Guide
Enjoy a fresh, additive-free beverage that’s fully customizable to your taste.
How to Make Almond Milk
Homemade almond milk is a delicious, naturally dairy-free alternative that’s easy to make and customize. With just almonds, water, and your favorite flavor add-ins, you can blend up fresh, creamy almond milk with no unwanted additives. This guide walks you through every step, offers tips for flavoring and storing, and addresses frequently asked questions for perfect results every time.
Why Make Almond Milk at Home?
- Control the ingredients: Avoid thickeners, preservatives, and extra sugar commonly found in store-bought brands.
- Customize the flavor: Adjust sweetness, richness, and add vanilla, chocolate, or fruit for variety.
- Maximize freshness: Homemade almond milk tastes clean, vibrant, and creamy, far surpassing most commercial versions.
- Eco-friendly & economical: Reduces plastic waste and can be cheaper, especially if you buy almonds in bulk.
Ingredients
- 1 cup raw almonds (soaked overnight in cool water, or 1–2 hours in very hot water)
- 5 cups filtered water (use less for creamier milk, more for lighter)
- 1 pinch sea salt
- 2 whole dates (optional) – pitted, or another sweetener of choice (omit for unsweetened milk)
- 1 tsp vanilla extract (optional) – or 1 vanilla bean, scraped; omit for plain milk
- 2 Tbsp cocoa powder (optional) – for chocolate almond milk
- 1/2 cup berries (optional) – for berry-flavored milk
Equipment Needed
- High-speed blender (recommended for silky milk; standard blenders work but may be less creamy)
- Nut milk bag, thin clean dish towel, or cheesecloth (for straining)
- Large mixing bowl
- Glass jars or bottles for storage (with tight lids)
Step-by-Step Instructions
- Soak the Almonds
Start by soaking 1 cup of raw almonds in cool water overnight (8–12 hours). If you’re short on time, soak in very hot water for at least 1–2 hours. Soaking softens the almonds, making them easier to blend and resulting in a smoother milk.
- Drain and Rinse
Drain the soaking water and rinse the almonds thoroughly under cool running water. Discard the soaking water; it contains phytic acid and isn’t suitable for drinking.
- Blend
Add the soaked almonds, 5 cups filtered water, pinch of salt, and any optional add-ins (dates, vanilla, cocoa, or berries) to your blender. Blend on high for 1–2 minutes or until the mixture is creamy and almost smooth with only fine bits of almond pulp visible.
- Strain
Layer a large bowl with a nut milk bag, sheer dish towel, or several layers of cheesecloth. Pour blended almond milk into the lined bowl. Gather the edges of the fabric, lift, and twist to squeeze all the milk out—this may take a minute. Set aside the almond pulp (see tips for using it below).
- Transfer & Store
Pour strained almond milk into clean glass jars or bottles and refrigerate. Homemade almond milk lasts 4–5 days in the fridge. Always shake well before using, as natural separation is normal.
Flavor Variations
- Classic Sweetened Almond Milk: Add 2 pitted dates and 1 tsp vanilla extract before blending.
- Plain Unsweetened: Leave out any sweeteners and flavorings for simple almond milk.
- Chocolate Almond Milk: Add 2 Tbsp cocoa powder and 2 pitted dates for a chocolaty twist.
- Berry Almond Milk: Blend in 1/2 cup of fresh or frozen berries for a fruity pink drink.
Tips for the Best Almond Milk
- Use fresh, high-quality almonds for best taste. Stale or old almonds can result in bitter milk.
- Adjust water for creaminess: Use only 4 cups for rich, creamy milk or up to 6 cups for lighter results.
- Customize sweetness by varying sweeteners — dates, maple syrup, agave, or coconut sugar all work well.
- For ultra-smooth milk, blend longer, and strain well. If using a regular strainer, the milk will have more pulp.
- Save the pulp! Don’t discard the leftover almond pulp. Dry it in a low oven and use it in baked goods, smoothies, or oatmeal.
Ways to Use Homemade Almond Milk
- Pour over cereal or granola
- Use in smoothies for extra creaminess
- Add to coffee or tea
- In baking, pancakes, or desserts as a dairy-free substitute
- Enjoy as a refreshing drink on its own
Almond Milk vs. Other Plant Milks
| Plant Milk | Primary Ingredient | Texture | Flavor Notes | Pros | Cons |
|---|---|---|---|---|---|
| Almond Milk | Almonds | Light, can be creamy | Nutty, mild | Versatile, widely liked | Pulp waste if not reused |
| Coconut Milk | Coconut | Rich, silky | Distinct coconut | Rich texture, great in lattes | Strong flavor in some uses |
| Oat Milk | Oats | Creamy, thicker | Grainy/sweet | Barista favorite, allergen-friendly | Can separate, sometimes slimy |
| Rice Milk | Rice | Thin, watery | Very mild, slightly sweet | Light; good for those with nut allergies | Less creamy, lower protein |
| Hemp Milk | Hemp seeds | Creamy, earthy | Slightly grassy, nutty | High in omega-3s | Acquired taste |
| Cashew Milk | Cashews | Super creamy | Very mild, buttery | Easy, requires no straining | Can be costly |
What others are reading
Storing and Shelf Life
- In the refrigerator: Store homemade almond milk in a sealed glass jar or bottle. It stays fresh for 4–5 days. If it smells sour or develops an off taste, discard.
- Separation is normal: Shake gently before each use to recombine; homemade milks have no stabilizers.
- Not freezer-friendly: Almond milk tends to separate and lose texture in the freezer.
What To Do With Almond Pulp
- Bake into crackers
- Add to smoothies or oatmeal for extra fiber
- Mix into muffin, bread, or cookie batter
- Dry and blend for almond meal to use in recipes
Don’t let this nutrient-rich byproduct go to waste—it’s versatile and boosts fiber, flavor, and nutrition.
Frequently Asked Questions (FAQs)
Can I use roasted almonds instead of raw?
No, raw almonds are best for fresh almond milk. Roasted almonds can impart a strong, sometimes bitter flavor and may not blend as smoothly.
Is soaking necessary?
Yes, soaking softens the nuts and makes them easier to break down (and easier to digest). Overnight soaking gives best results, but a quick hot soak works in a pinch.
How long does homemade almond milk last?
Homemade almond milk stays fresh in the refrigerator for up to 4–5 days. Always check for spoilage and shake before using.
Can I skip straining?
You can skip straining for a thicker, more rustic milk, but the texture will be much grainier. For smoothies or baking, unstrained may work, but most prefer to strain for smoothness.
How do I make it creamier?
For extra-creamy almond milk, use fewer cups of water or double-blend the soaked nuts before straining.
What’s the nutritional content?
Homemade almond milk is low in calories, especially if unsweetened. It contains vitamins E and some healthy fats but is lower in protein than whole almonds, since the pulp is removed. Commercial varieties often fortify with calcium and vitamin D.
Can I add other flavors?
Absolutely! Experiment with spices (like cinnamon or nutmeg), cacao, matcha, or flavor extracts for creative milks.
Nutrition Facts (per 1/2 cup, unsweetened)
| Nutrient | Amount |
|---|---|
| Calories | 15–25* |
| Protein | 0.5–1g* |
| Fat | 1–2g* |
| Carbs | 0.5–1g* |
| Fiber | 0.5–1g* |
| Calcium | Varies |
*Values are estimates and depend on exact water ratio and how much pulp remains. Sweetened or flavored milks contain more sugar and calories.
Related Recipes & Inspirations
- Chocolate Almond Milk: See above for a rich, decadent variation.
- Cashew Milk: Creamy and no straining needed! Blend 1 cup soaked cashews with 4 cups water and a sweetener of choice.
- Oat Milk: Blend 1 cup soaked oats with 4 cups water, strain, and sweeten as desired.
- Coconut-Almond Milk: Mix coconut and almonds for a tropical, creamy blend.
- Hemp Milk: A nut-free, omega-3-rich option; simply blend and strain hemp seeds with water.
Final Tips
- Start with smaller batches until you find your perfect flavor and consistency.
- For best skin-removing results, slip the almond skins off after soaking for a lighter milk (optional).
- Use chilled water when blending to prevent the milk from “cooking” and tasting bitter.
- Rinse your equipment immediately after use to prevent almond residue from sticking.
Video Tutorial
For a step-by-step visual, search “How to Make Almond Milk Minimalist Baker” on YouTube for a quick video demonstration.
Community Tips and Feedback
Have you tried making almond milk? Share your experience, flavor combos, and favorite uses in the comments below. Enjoy fresh, healthy milk tailored to your taste and values!
References
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