How To Make Almond Milk

How To Make Almond Milk

Have you ever wondered what real almond milk tastes like? I’m not talking about the store bought stuff. Aside from the soaking of the almonds, the rest of this recipe literally takes 5 minutes. This homemade almond milk is something I used to do pretty frequently (yup, pre-baby life). The best part is that it really doesn’t take long at all and it’s DELICIOUS to sip on throughout the day or last the week. To be quite honest, it slipped my mind until I came across my cheese cloth stored on the top shelf! If you crave something “sweet” or satisfying mid-afternoon- I got you, girl!

I am going to teach you how to make your own almond milk…keep reading.

Why make your own almond milk?

Yes, for one: more nutritional benefits! It’s fresh, contains no preservatives or additives and truly tastes like almonds with a special kick! I find that since my son is getting older and out of the baby phase, he has much more interest to patiently (most of the time) watch what I’m doing and then tries to do it himself or help me. A simple recipe like this is a great hands-on experience with your little ones – plus, it tastes SO GOOD!

Essentials for making your almond milk the best!

You might be getting all excited to make it but chances are you don’t have a cheesecloth (or do you?). A regular strainer will still allow the almond pulp to get through, leaving what should be nice and smooth milk into something pulpy. These cheesecloths are not messy and are re-usable. I’ve had mine for a hot minute!

You can definitely grab these jars from your local craft store. I find they store really well and keep things fresh and sealed! Plus, opting for glass over plastic especially for food storage is important for hormonal regulation (anything and everything helps).

Thoughts on adding sweetener?

I sweeten my homemade almond milk with dates. The longer you soak your almonds, the more flavor your milk will already have. I like to soften my dates first before adding them into the blender. (PRO TIP!) Pit your dates first, add some water to a small pan and boil until soft – or for a faster hack: add the pitted dates and some water to a small bowl and throw into the microwave for about 30 seconds. This adds lots of sweetness. If it’s your first time making a batch of almond milk, try 2-3 dates. You can always add more and go off of taste! *Don’t forget to add dates in before the straining part or you will have bits of dates in your milk! #rookiemistake


(makes about 4-5 glasses)

  • 3 cups filtered water
  • 1 cup raw almonds, soaked in water over night
  • 1 tsp. pure vanilla extract
  • 2-4 pitted Medjool dates, softened (I use 2-3 personally)
  • Pinch of Himalayan sea salt


  1. Soak almonds overnight (8-12 hours) in water. Make sure water covers the almonds, cover and set aside.
  2. Once almonds have soaked overnight, drain and rinse (do not use that water!). Add to a blender with the fresh filtered water.
  3. Blend for 3 minutes. Then, add in dates, salt, vanilla and blend for another minute.
  4. Strain through mesh cheese cloth into a big bowl. Discard pulp or use in a baking recipe.
  5. Test almond milk to ensure it’s the sweetness you like. If not, add a dash of maple syrup to avoid straining again. Or, add another Medjool date, blend, strain and be done!
  6. Place into a mason jar and refrigerate. It will last for 1 week (if it makes it that long!)

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