How To Make Almond Milk: Easy Homemade Recipe + Pro Tips

almond milk bottle with almonds in the background

Tired of store-bought almond milks with a bunch of fillers and gums but barely any almonds? Or maybe you’re looking for a great plant-based alternative to regular milk?

Either way, I’ve got you covered with our simple recipe to making delicious homemade almond milk that’s actually very easy!

In this post, I’ll walk you through the entire process step by step, plus share some special tips and tricks you won’t find anywhere else.

Here we go!

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Why Make Your Own Almond Milk?

Before we dive into the recipe, let’s quickly talk about why we love homemade almond milk over store bought:

You control the ingredients – no preservatives, thickeners, or additives
Better taste – creamier and more flavorful than store-bought versions
Adjustable creaminess – make it as thick or thin as you prefer
Customizable flavors – add your favorite spices and sweeteners
Less waste – especially if you use the leftover almond pulp (which smells SO good when baked- like graham crackers!)
Cost-effective – especially when you buy almonds in bulk

Nutritional Benefits of Homemade Almond Milk

Homemade almond milk offers several nutritional benefits:

Healthy fats: Contains monounsaturated and polyunsaturated fats
Vitamin E: A powerful antioxidant that supports skin health
Low in calories: Especially when unsweetened
No added sugar: Unless you choose to add a sweetener
Dairy-free: Perfect for those with lactose intolerance or milk allergies
No carrageenan or other additives: Unlike many commercial brands

Ingredients & Equipment

What You’ll Need:

1 cup raw almonds (organic preferred)
4 cups filtered water (plus more for soaking)
Pinch of salt (optional)
½ teaspoon store bought or homemade vanilla extract (optional)
¼ teaspoon cinnamon (optional)
1-2 dates, pitted (optional for sweetness)

Equipment:

Blender (this one is cheap, non-plastic, and works really well- we love it!)
Nut milk bag, cheesecloth, or thin clean cloth
Large bowl (we got ours from Ikea for $9-it’s great quality!)
Storage container (glass jar recommended)- We repurposed a glass milk bottle from our local Sprouts
Strainer

Step-by-Step Instructions

Step 1: Soak the Almonds

Begin by measuring 1 cup of raw almonds and place them in a bowl. Cover with cold filtered water. The almonds need to soak for a minimum of 8 hours, but I recommend soaking overnight in the refrigerator for best results.

Pro tip: The longer you soak (up to 24 hours), the less pulp and creamier milk you’ll get.

Step 2: Drain and Rinse

After soaking, you’ll notice the almonds have plumped up a bit. Drain the almonds in a strainer and rinse them thoroughly with fresh water.

Step 3: Blend With 1 Cup of Water & Goodies

Transfer your soaked almonds to your blender. For the best results, first add just 1 cup of fresh filtered water along with any optional add-ins (vanilla, cinnamon, salt, dates) and blend for about one minute. This initial blend with less water really helps crush the almonds thoroughly.

Flavor Variations

The basic recipe above can be customized in countless ways. Here are some delicious variations to try:

ingredients for almond milk including berries, maple syrup, vanilla extract, cinnamon, cacao powder

Chocolate: Add 1-2 tablespoons of cocoa powder
Berries: Blend in a handful of fresh or frozen berries
Coffee: Add a shot of espresso or soak the almonds with coffee grounds
Maple: Use pure maple syrup instead of dates for sweetness
Spiced: Try cardamom or nutmeg instead of cinnamon
Protein-packed: Add a scoop of your favorite protein powder
Tropical: Replace some of the water with coconut water

Note: You don’t need a fancy expensive blender! A regular blender works perfectly fine for making almond milk.

Step 4: Add More Water and Blend Again

Once your almonds are well-blended with the first cup of water, add the remaining 3 cups of water and continue blending for another 1-2 minutes. You’ll end up with frothy, creamy almond milk.

Step 5: Strain the Milk

Place your nut milk bag or cheesecloth over your strainer with a large bowl underneath. Pour the blended almond mixture into the bag/cloth and let it drain.

Once most of the liquid has passed through, gather the cloth and squeeze firmly to extract all the remaining milk. This is when you’ll separate the almond pulp from your milk.

Don’t throw away that pulp! We’ll talk about what to do with it later in this post.

Step 6: Store Your Almond Milk

pouring almond milk into repurposed milk bottle

Transfer your freshly made almond milk into an airtight container. Glass jars or bottles work best for storage.

Your homemade almond milk will stay fresh in the refrigerator for 3-5 days.

You may notice some separation – this is normal! Just give it a good shake before using.

Pro Tips and Tricks

How to Make Almond Milk Quickly

If you don’t have time to soak almonds overnight, here’s a quick alternative:

Add 1 cup of almonds to a pot with 3 cups of water
Bring to a boil
Remove from heat and let soak for at least 30 minutes
Drain, rinse, and proceed with the recipe

While this method works well, I find that the overnight soak produces more milk, less pulp, and better flavor.

Make Almond Milk from Almond Butter

For an ultra-quick version, you can make almond milk using almond butter!

Use 2 tablespoons of almond butter for every 1.5 cups of water. Just make sure you’re using pure almond butter with no added ingredients.

What to Do with Leftover Almond Pulp

Don’t waste that leftover pulp! Here’s how to transform it into almond flour:

Spread the pulp evenly on a baking sheet
Bake at 300°F (150°C) for about an hour or until completely dry
Let it cool completely
Blend it into a fine flour in a food processor or blender (we used a coffee grinder)