Homemade Almond Milk 


1 cup of raw almonds, preferably organic

2 cups of filtered water

Recommended Equipment



nut bag


Put one cup of almonds into a bowl  with enough water to completely cover the almonds. Let them soak overnight, at least 8 hours or up to two days.

Drain the water off  in a colander and rise again with filtered water. Place the almonds in your blender. This is where the magic happens!

Watch your almonds transform into this beautiful creamy milk.

After a few minutes, pour the almond milk into a nut bag held over a bowl. Squeeze away. It’s actually very therapeutic! Squeeze until you can’t squeeze any more and only pulp is left in the bag. (the pulp can be saved/frozen  for other recipes).

Add 1 teaspoon of vanilla and some cinnamon to your almond milk and pour into your milk bottle and chill in the refrigerator.  I made this as unsweetened almond milk. If you would like to add a sweetener, I would recommend either honey, agave or two medjool dates and a cinnamon stick added to the blender.  You will never go back to store bought almond milk! The recommended duration in the refrigerator is 3-4 days for maximum freshness, but I found that it doesn’t last that long, it’s so yummy!