Leocadia K.

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almond milk

Homemade Almond Milk

Food & Drink, Living Life CreativelyCait SherrickComment

In the 17 years I’ve been drinking non-dairy milk, I’ve never made my own nut milk. This week, I finally decided to give it a try for health reasons + today I’m sharing the recipe(s) + alterations I made to account for my miniature kitchen. Want to know why I’ve decided to make it myself? I briefly wrote about that over here.

How To Make Your Own Almond Milk
(a combination of recipes from Deliciously Ella + Kitchn)


  • 1 cup raw almonds, preferably organic

  • 2 cups filtered water, plus more for soaking

  • Cinnamon or nutmeg (optional)

  • Medjool dates, honey or maple syrup (optional)

Kitchen Tools + Equipment

  • bowls

  • strainer

  • measuring cups

  • blender or food processor

  • cheesecloth or nut milk bag

  • jug or bottle


1. Soak the almonds. Place the almonds in a bowl + cover with about an inch of water. Cover the bowl with a cloth + leave it on the counter overnight or in the refrigerator for up to 2 days. The longer they soak, the creamier the almond milk. I soaked mine uncovered, on the counter, for a full 24 hours.

2. Drain + rinse the almonds. Drain the almonds + dump the soaking water as it contains phytic acid, which inhibits the body's ability to absorb nutrients. The almonds should feel soft by now.

3. Combine the almonds + water in a blender or food processor. Place the almonds in the blender or food processor, add 2 cups of water + blend it until a smooth, white opaque milk forms. I used a Magic Bullet + blended half the almonds with 1 cup of water because my blender is so small. I added the second half later.

4. Strain the almonds. Place your cheesecloth or nut milk bag over your a bowl + pour the milk through it. I blended the second half of the almonds with the second cup of water + added that to the cheesecloth.

5. Squeeze the almond meal. Once the cheesecloth or bag has drained, squeeze the rest of the liquid out with your hands. Be sure to gather all the edges of your cheesecloth. If there happens to be an opening, the almond meal/milk will find it; it will squeeze out + it will get all over your feet. I may or may not be speaking from experience.

6. Sweeten + spice it to taste. Add your favorite sweetener or spices + blend or whisk it all together. I did not sweeten mine, but I did add cinnamon, because cinnamon makes everything taste better.

7. Store your milk in an airtight container in the fridge + it will keep for up to a week.

So far my tummy seems to like my homemade almond milk more than it's liked any store bought non-dairy milk, so I'll be making it regularly for tea, breakfasts + things.

Have you ever made your own non-dairy nut milk? Tell me about your experience in the comments below!

To our shared health + healing.

Love, Light + Warm Cups of Chai Tea,

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