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How To Make Almond Milk (Video)

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Whether you are a vegan, vegetarian, carnivore, or raw food enthusiast, almond milk has a place in all types of diets.  It’s especially beneficial for anyone who has a dairy intolerance.

It’s a light, fresh, plant based alternative to cows milk and works great just about anywhere you would use milk.  I especially love it in my smoothies/protein shakes, drizzled over fresh cooked oats, or for some banana ice-cream.

It’s also easily adaptable to different flavors, so yet another recipe that you can make your own.

Have you ever tried making homemade almond milk?  If so , would love to hear any tips and techniques you use down in the comments below!

Home Made Almond Milk

Yield: Makes 4 cups

Prep Time: 10 minutes + 6-24 hours to soak almonds

Ingredients:

  • 1 cup almonds
  • 4 cups filtered water
  • 1 date
  • 1 tsp vanilla extract

Directions:

Place almonds in a large bowl or pyrex cup and cover with enough water to come an inch or two above the almonds.  Allow to soak for 6-48 hours (I usually do them over night).

Rinse and drain almonds under cold water.

Place almonds into a high speed blender with 4 cups of filtered water, date, and vanilla.  Blend on high for 1-2 minutes or until you have a nice, light, frothy, almond milk.

Line a fine mesh strainer with a double layer of cheese clothe and slowly pour almond milk through.  Once all the milk has drained through the bottom, squeeze out the remaining solids* to get every last bit of milk.

Store in the fridge, in an airtight container for up to 5 days.

*Save the leftover almond 'meal'.  You can lightly toast it the oven and then use it as a toasty, high fat and protein crunch on top of oatmeal, yogurt, or as a light snack.  You can also experiment with baking with the meal, jut as your would almond flour.

Makes 4 cups.

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46 Responses to “How To Make Almond Milk (Video)”

  1. #
    1
    lise blanchaard — March 27, 2013 @ 9:23 am

    excuse my english because i’m from quebec canada.
    i would like to know were do you get those milk bottle ishould go to plattsburg this summer shopping.
    tell me if there any store or market that i could find this
    thanking yiu in advance and i love so much, tour video
    thank you , thank you, again and long life to your programme ciao xxxx

  2. #
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    Shannon — March 27, 2013 @ 5:06 pm

    Hi Dani!

    Love your YouTube channel!! I’m always on pins and needles for your next vid!! Where exactly do you set the almonds to soak? In the fridge? Covered on a counter? Just wondering if the “where” matters.

    ~ Shannon

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      2.1
      Dani — March 31, 2013 @ 11:38 am

      I just leave my right on the counter:)

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    Ann — April 3, 2013 @ 8:47 pm

    I dry the almond meal in the oven at around 275 to 300 then I use it many ways after it is dried. Yogurt, granola, baking, even salads.

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    Mani — April 7, 2013 @ 3:07 pm

    Dani, this is such a great recipe! I made this in my college dorm, and it was delicious. I also added a little splenda to my glass-what a knockout! Thanks for the recipe!

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    Jen — April 10, 2013 @ 11:12 am

    I tried this recipe and really like it straight out of the blender. After a couple hours in the fridge it developed an after taste though… I’m wondering if it might have something to do with the almonds I used? Any thoughts?

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    Trudy — April 18, 2013 @ 12:04 pm

    I made almond milk for the first time today and I learned the value of filtered water. I used tap water and the taste is terrible! I added lots of chocolate to hide the taste and it’s ok now.

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    Derek — April 24, 2013 @ 4:18 am

    Can you possibly provide the nutritional information that you usually have with each recipe?! That would be greatly appreciated. Can’t wait to try! Keep up the great work.

  8. #
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    April — May 9, 2013 @ 11:21 pm

    hi Dani, love your recipes, i dont have a blender, i use the nutribullet, and if i mix all that in the nutri bullet it will blend/extract everything together, is that ok, or would that be bad? i buy organic almond milk and it is kinda expensive.

    • #
      8.1
      Dani — May 10, 2013 @ 9:56 am

      I’m not familiar with the nutribullet but it sounds to me as though it works similar to a blender, in which case what you are describing sounds like it would work just fine.

  9. #
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    Kim — May 31, 2013 @ 12:27 am

    What kind of date do you use?

  10. #
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    Jen — July 9, 2013 @ 1:36 pm

    What kind of blender do I need to make this? How powerful? What kind of blade? Do you make almond butter and what machine do you use for this? Thanks

  11. #
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    Lindsay — July 30, 2013 @ 7:46 pm

    I would also like to know what type of blender your use/recommend. Thanks for the great video, I’m excited to try making my own almond milk!

    • #
      11.1
      Dani — July 31, 2013 @ 11:38 am

      I use a Breville blender. It’s pretty powerful and I really like it, although I have been daydreaming of a vitamix lately:)

  12. #
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    David Lewis — August 21, 2013 @ 12:06 pm

    Love your site and def this almond milk demo. curious to how you go about cleaning your cheese cloth? Thank you so much…Cheers!

    David Lewis

  13. #
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    Lizzie — September 4, 2013 @ 12:32 am

    Hi Dani,
    I am Japanese and living in Japan. I have never found almond milk here, so I am so glad to know how make almond milk. I was really interested in it. Thanks for sharing the recipe!! I have a quastion. Can I use loasted almond which is unsalted to make almond milk?? It is hard for me to get raw almonds here:(

    • #
      13.1
      Dani — September 4, 2013 @ 4:54 am

      HI Lizzie – yes! you can use roasted almonds. Just be sure they are unsalted.

  14. #
    14
    Roxana — September 22, 2013 @ 6:27 am

    Hi Dani,
    I made the almond milk today, really like it and my son loved it. I was wondering what the best way to dry out the almond meal?

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      14.1
      Dani — October 1, 2013 @ 4:26 am

      You can toast it in the oven at 250 for an hour or so.

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    Linnea — October 6, 2013 @ 12:04 pm

    Hi :) What is the nutrient in this recipe and how many calories? I’m also wondering if it is ok to use a handblender instead of an ordinary mixer? Thank you so much for the recipe :)

    • #
      15.1
      Dani — October 7, 2013 @ 5:47 am

      It was tricky for me figure out nutrients for this recipe due to all the fat and protein in the almond that does not get used. I am not sure how to calculate for that (sorry). As for the hand blender, I don’t think it would work. You definitely need a blender.

  16. #
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    Mila — October 8, 2013 @ 11:11 am

    Hi Dani, love your almond milk recipe and demonstration!
    If I have already sliced raw almonds from Sam’s Club, would they still need to be soaked as long? If I grind them first in a coffee grinder and then soak in water, would it be the same result and less time to soak? Also, would the ratio remain the same (1:4)? Just trying to play with supply that I already have. Thanks!

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      16.1
      Dani — October 10, 2013 @ 9:52 am

      Hi Mila! I’ve never tried doing this before so this is just my best guess… I would say leave them sliced (as opposed to ground). And soak them until they have plumped up a bit. That should do the job.

  17. #
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    Marylou Eisele — November 4, 2013 @ 4:03 am

    Hi Dani,

    I love your recipe for almond milk and have been making it since day one. I put all the almond pulp into an ice cube tray, freeze, then pop the cubes out and keep in the freezer until needed. They come in great when I make my smoothies. I also have a Breville Blender that I just bought this week and LOVE it! Thanks for all your great videos.

  18. #
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    Ashley — January 9, 2014 @ 4:12 pm

    Hi Dani! I’m curious- why is it necessary to drain & rinse the almonds after they soak?

    • #
      18.1
      Dani — January 10, 2014 @ 1:57 pm

      I don’t know if it is necessary. I just do i b/c they look yucky. Anyone know more about this??

  19. #
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    Farah — January 23, 2014 @ 7:26 pm

    Recently started using The Almond Milk after I saw an add on tv, thanks to you won’t need to buy now as I can make my own Almond Milk :)

  20. #
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    /latvian — January 24, 2014 @ 5:09 pm

    You are fantastic woman! thank you for all your recipes:))

  21. #
    21
    REN_ZZ — February 4, 2014 @ 12:44 am

    Hey Dani, I’m curious… what is a ‘date’? Greetings

  22. #
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    Alexandra — February 15, 2014 @ 2:07 pm

    Hi Dani, yet another amazing video. I have only just started eating healthily about a year ago and i am so happy i accidentally stumbled on your page. Brilliant recipes i can just sit here for hours, reading and listening to your recipes. I would like to ask something though, unfortunately i do not have the mesh strainer neither do i have a cheese clothe, what else can i use as an alternative? Thank you so much

    Love from the little island called Cyprus :)

  23. #
    23
    Eleanor — May 3, 2014 @ 7:11 pm

    Hi,

    Thanks for the recipe! Tastes yummy. I am currently in the process of making crackers with the leftover almond bits. I love NutThins by Blue Diamond and I am now trying to make my own version. I have cooked my first batch and they are ok, but I plan on tweeking it more and looking for other rice flour/nut cracker recipes that might help me come up with the perfect batch.

    • #
      23.1
      Dani — May 5, 2014 @ 9:11 am

      I love those crackers – would love to see your recipe once it’s developed. Sounds delish!

  24. #
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    Anastacia — May 4, 2014 @ 1:47 pm

    Question: Do you think I could used the leftover almond meal to make almond butter? If so, would the meal need to be dry and/or toasted? Thoughts/suggestions on how do go about this? (I have learned so much from your website and videos! Thank you.)

    • #
      24.1
      Dani — May 5, 2014 @ 9:10 am

      Anastacia – I’m pretty sure it would not work. You will end up with more of an almond flour than butter because you need the ‘milk’ from the almonds to create the butter. I will actually be sharing a video soon on how to make the almond flour. In order to make almond butter, really you just need to grind up whole almonds.

  25. #
    25
    ces — May 29, 2014 @ 11:56 am

    What brand of organic raw almonds can you recommend?
    Thanks so much for sharing your recipes and videos…;-)

    • #
      25.1
      Dani — May 29, 2014 @ 1:28 pm

      I can’t say I use a specific brand – often times I buy them front he bulk bins.

  26. #
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    CTW — June 5, 2014 @ 8:54 am

    Wanna ask how long can the almond milk last for? 3 days?

    • #
      26.1
      Dani — June 9, 2014 @ 1:09 pm

      I usually keep my between 3-5 days.

  27. #
    27
    Damian — June 17, 2014 @ 11:27 pm

    Is there a significant amount of protein and fat going into the milk? By “significant” I mean anything over 1 gram. I am watching my calories, and when I drink lots of almond milk every day, it’s something I’d like to know.

    Thank you for doing such a wonderful job. Your recipes are very well explained, and simple to follow.

  28. #
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    Kathy Reyes — August 7, 2014 @ 8:27 am

    I just made this milk yesterday and I absolutely love it I will probably not go back to buying almond milk.

  29. #
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    suhani — August 7, 2014 @ 10:01 am

    Can you use another flavor like a few dashes of cinnamon?

    • #
      29.1
      Dani — August 15, 2014 @ 10:04 pm

      absolutely!

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    Stuart — August 14, 2014 @ 5:10 am

    Hi Dani, I have started making my own almond milk and stopped buying shop bought. I have found my almond milk sometimes separates a little in tea and other occasions it has been fine? Is it possible to over or under do the blending process?

    • #
      30.1
      Dani — August 15, 2014 @ 10:01 pm

      hmmmm, that’s a great question and honestly, I’m not sure! Anyone else out there have any tips for us?!

  31. #
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    Denise — August 16, 2014 @ 10:39 pm

    I have a pulsating Ninja blender. Will it still make almond milk? I love your videos!

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