How To: Homemade Almond Milk - Plain, Vanilla, and Chocolate

When I discovered how to make my own almond milk a few months ago my initial reaction to making it was WHY haven't I been doing this all along! It is so simple, delicious, and saves you the extra mystery ingredients added to store bought almond milk that you can't pronounce. It also gives you the freedom to flavor and sweeten it as you like, plus it is more cost effective to make it yourself (especially if you are almond milk guzzlers like Scott and I). I know there are plenty of homemade almond milk recipes floating out there on the inter-webs, but I still felt like sharing my own for what it's worth. So here is another to contribute to the stockpile.

It all starts with a cup of raw almonds. I tend to soak mine in a bowl on the counter overnight, or keep them in a jar in the refrigerator soaking for up to one day before making the milk. When ready to use, drain the soaking water and give them a good rinse.

I then place the soaked almonds in my Nutri-bullet, add 1 1/2 cups of water, and blend for about 45 seconds. 

Using the nut milk bag, I strain the blended almond milk mixture into a bowl, squeezing out every last drop.

I then return the almond pulp to the mixer again, and blend it once more with another 1 1/2 cups of water for 30-40 seconds. Then I strain it again through the nut milk bag into the bowl. From here I typically rinse the blender and fill it back up with my almond milk, add a pinch of pink salt, any flavorings or sweeteners I desire for the batch I'm making, and blend one last time for 10-15 seconds. Then I transfer my fresh almond milk to a few jars and place them in the refrigerator to chill. 

Ingredients

Plain

1 cup raw almonds soaked

3 cups filtered water

Pinch of pink salt

Vanilla

1 teaspoon vanilla extract

Chocolate

4-6 teaspoons raw cacao powder

2 tablespoons agave

Step 1: Soak the almonds for a minimum of 4 hours, if not longer or overnight. Can be stored in a jar soaking in the refrigerator for 24 hours, but make sure to change out the water every 12 hours or so. The longer you soak the almonds the better they will blend, giving the milk a richer flavor. 

Step 2: Drain and rinse the almonds and place in a high speed blender. Add the full 3 cups of water if your blender can hold it, otherwise add only 1 1/2 cups right now. Blend the almonds with the water for about 45 seconds. 

Step 3: Strain the mixture through your nut milk bag into a bowl, squeezing out every last delicious drop. (If you could only add 1 1/2 cups in Step 2, place the almond pulp back into your blender, add the remaining 1 1/2 cups of water, blend for another 30-40 seconds, and strain a second time.)

Step 4: For plain almond milk, I recommend rinsing your blender and returning the milk to it to process for an additional 10-15 seconds with a pinch of pink salt (or sea salt) to help bring out it's flavor. For vanilla almond milk, add a teaspoon of vanilla and blend. For chocolate almond milk, add only 4 teaspoons of the raw cacao powder (or your favorite cocoa powder) to the mixture with the two tablespoons of agave. Blend for 10-15 seconds and give it a taste, if it is not chocolatey enough for you add the additional teaspoon or two and re-blend. 

Step 5: Transfer to sealable jars and place in the refrigerator to chill. Fresh almond milk will keep for about 3 days.

Looking for ways to use your leftover almond pulp? Pinterest has got you covered.