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5 from 2 votes

Homemade Almond Milk

Servings: 3
Author: Brandi Doming

Ingredients

Vanilla Almond Milk

  • 1 cup whole raw plain almonds
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup or agave adjust to your preference or omit completely if you prefer it plain
  • 3 cups filtered water plus extra for soaking I like my milk creamy, so use more or less depending on how creamy you want the milk
  • Pinch fine sea salt

Chocolate Almond Milk

  • 1 cup whole raw plain almonds
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons maple syrup or agave
  • 1 tablespoon + 1 teaspoon dark unsweetened cocoa this is important to achieve the authentic chocolate taste, I used Hershey's
  • 1 teaspoon regular unsweetened cocoa
  • 3 cups filtered water-you can add more if you like but I wanted it to be a little thick do not use tap!
  • 1 tablespoon coconut cream from a can stored in the fridge overnight optional for a really rich milk!
  • Pinch fine sea salt
  • Note: You will need a nut bag for best results. Some stores have them or it's easier to just order them online. Here is one.

Instructions

  • The ingredients are slightly different, but the process is the same for both vanilla and chocolate. If you want to make both at the same time, use two separate bowls.
  • Add the almonds to a cereal bowl and cover with filtered water by at least an inch. Let it soak for 8 hours or overnight.
  • After soaking, drain and rinse the almonds in the sink. Add them to your blender, the 3 cups filtered water and turn on high and blend until the almonds are pulverized and the milk is frothy, about a minute. Add the sweetener, vanilla and salt and blend again. Taste and add any more sweetener or water if desired.
  • Strain the milk over a pitcher or bowl using a nut bag for best results. Really squeeze the almond pulp in the nut bag to really get all the milk out. You can still make it without a nut bag, but it won't be quite as smooth and you will need to strain it a few times. With a nut bag, it was SO easy and delicious.
  • Tip: As you store the milk in the fridge, it becomes richer and slightly thicker. You can shake and stir it before each use if preferred.