
Almond Milk
November 23, 2024 by Kimberly
Start your day with a bottle of fresh, homemade almond milk waiting in the fridge. Smooth, creamy, and naturally nutty, this dairy-free milk alternative is made with just two simple ingredients: almonds and water and perhaps any flavor twist you’re in the mood for. Whether you’re blending up a smoothie, pouring it over your morning granola, or adding a splash to your iced coffee, this almond milk turns everyday moments into a little plant-based luxury.
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TOTAL TIME
17 min + overnight
SERVES
1 liter / 4 cups
DIET
vegan
EVERY RECIPE DESERVES
A Little Love Letter
I honestly used to think making almond milk at home was some sort of witchcraft, like you’d need a shiny high-speed blender, nut milk bags, and basically a degree in food science. And what can I say? You really don’t. Haha. All it actually takes is almonds, water, and a little bit of patience. That’s it. And at the end, you’re rewarded with this fresh, creamy, silky-smooth plant-based milk that feels so much more real than anything you’ll find in a carton at the store. No additives, no gums, no ingredients you can’t even pronounce.
The fun part? You can make it your own in about a million ways. Cinnamon almond milk for cozy fall vibes? Absolutely. Vanilla almond milk that tastes like dessert in a glass? Always yes. A drizzle of maple syrup for that subtle sweetness? Yessss, please. Once you try customizing it, you’ll realize how versatile it really is. I use homemade almond milk especially in smoothies. One of my favorites is this Banana Bliss Smoothie with Poppy Seeds, Marzipan & Almond Butter. It makes everything so creamy without feeling heavy. But it’s also amazing poured over granola or blended into iced coffee.
And yes, I’ll admit, I’m also in it for the aesthetic. I always pour my almond milk into a classic glass bottle before popping it into the fridge. There’s just something about opening the door and seeing that little bottle waiting there. But it’s practical as well: in a clean bottle with a lid, it keeps fresh for three to four days. Just give it a good shake before using, since it tends to separate naturally.
So yeah, homemade almond milk might sound fancy, but really it’s one of the simplest little kitchen habits you can build. And once you’ve tried it, I promise you’ll wonder why you ever thought it was complicated.

Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
Love,
Kimberly
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Almond Milk
- Total Time: 17 min + overnight
- Yield: 1 liter / 4 cups
Description
Start your day with a bottle of fresh, homemade almond milk waiting in the fridge. Smooth, creamy, and naturally nutty, this dairy-free milk alternative is made with just two simple ingredients: almonds and water and perhaps any flavor twist you’re in the mood for. Whether you’re blending up a smoothie, pouring it over your morning granola, or adding a splash to your iced coffee, this almond milk turns everyday moments into a little plant-based luxury.
GOOD TO HAVE ON HAND
- medium-sized bowl
- blender
- fine mesh strainer
- bottle
Ingredients
- 200 grams raw almonds
- 1000 milliliters cold, filtered water
- 3 dates, pitted
- 1 tsp vanilla extract
- pinch of salt
Instructions
IN THE EVENING
Place the almonds (and dates) in a bowl and add enough water to fully cover them. Set the bowl in the fridge to soak overnight.
THE NEXT MORNING
- Drain the almonds (and dates) through a fine-mesh strainer and discard the soaking water.
Transfer the almonds (and dates) to a blender and add 1 liter / 4 cups of fresh cold water. - Blend on the highest setting for about 1 minute, until the liquid turns white and frothy. Now you can add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon is also a super delicious option.
- Place a fine-mesh strainer over a bowl and pour the almond milk through it. Press the pulp firmly to extract as much liquid as possible. If you’d like, you can strain the milk again through a cheesecloth or nut milk bag. Alternatively, place the almond pulp in a clean kitchen towel and squeeze it out by hand — but honestly, that’s not really necessary.
- Pour the finished almond milk into a clean glass bottle. It will keep in the fridge for about three to four days. Be sure to shake well before using, as the solids naturally settle to the bottom over time.
- Prep Time: 17 min
- Passive Time: overnight
- Cook Time: 0 min
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