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Homemade Almond Milk

The following article was written by Kaycee Basset and originally appeared on Vegan Machine.com.

Almond milk is my favorite kind of milk! Not only is it the healthiest (in my opinion), it also tastes the best. Almond milk is loaded with protein, calcium, and vitamin E, typically having more protein and calcium than mammal’s milk.  


There are many different ways to make almond milk. There are recipes for cooked, uncooked, and raw versions, and you can pick from a variety of flavors, including plain, unsweetened, vanilla, chocolate, cinnamon, and more. It’s all up to you!

Making almond milk will be a two-day process if you decide to blanch the almonds (cook them to remove the skin), so if you get a craving, start making it right away. Blanching isn’t a mandatory step, and it should be skipped when making raw almond milk.

My favorite almond milk recipe is for a cooked version flavored with vanilla and cinnamon. I’ll take you through the process step by step.

Vanilla Cinnamon Almond Milk
1 1/2 cups raw almonds
1 tsp. vanilla extract
4 cups water
Pinch of cinnamon

Blanching

  • Bring a small pot of water (just enough to cover the almonds) to a boil.
  • Add the almonds and boil for 1 minute.
  • Remove the almonds from the boiling water and place in a bowl of cold water for a couple of minutes.
  • Transfer the almonds to a fresh bowl of cold water and let sit for another 1 to 2 minutes.
  • Peel the skin from the almonds.
  • Put the peeled almonds in a bowl and cover with water. Let sit overnight (or for at least 8 or more hours).

Making the Almond Milk

  • In a blender, combine the almonds, the vanilla, and 2 cups water. Blend thoroughly.
  • Pour the mixture through a very fine strainer, clean cloth, paper towel, or nut milk bag into a large pot.
  • Put the remaining pulp and leftover almond bits back into the blender and add the remaining 2 cups water. Blend for 1 to 2 minutes and repeat the straining process. (Be sure to save your leftover pulp for use in other recipes; see note below.)
  • Bring the filtered milk to a simmer on the stove, adding the cinnamon. Remove from the heat and let cool.
  • Strain the milk once more and pour into an airtight container.
  • Store the milk in the fridge—it should keep for 5 days.

As I mentioned, there are many different ways to make almond milk. The following are a few more fun options to try:

  • Double the vanilla for a stronger vanilla flavor.
  • Substitute agave or vegan sugar for the maple syrup.
  • Leave the skin on the almonds for more fiber and nutrients and for a stronger almond taste.
  • Add your favorite extracts or spices. Some enticing choices might include nutmeg, ginger, lavender, rose water, chocolate, or mint.
  • Make it raw! Use raw almonds, raw extracts, and a raw sweetener, and don’t blanch or cook the almonds.

Get creative! Don’t forget to save the pulp! Spread it evenly on a baking sheet and let it dry out—then add it to baked goods, smoothies, granola, oatmeal, and more. Yum

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  • Laura says:

    How very cool – I love how detailed this recipe gets, so any questions I might’ve had have already been answered! I’ll be heading out either today or tomorrow to pick up some almonds from Trader Joe’s!

  • Thailand Breeze says:

    It looks really delicious! Too bad that almonds are rare in Thailand.

    Thanks for sharing the clear pictures the the thorough process.

  • steph says:

    I made this with my mum today and its yummy ;D Dont use too much water though, because it came out a bit thin ;s

  • Kathy O'Neill says:

    do you use fresh water to cook, or do you use the soaking water?

  • Bett says:

    Also try sprouting the almonds for a healthier almond milk. There are many sites that will tell you how to do this. Just don’t let them go to long, a slight swelling at one end of the almond will indicate that germination has occurred.

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