Almond Milk Recipe – Detoxinista

All you need is two ingredients— almonds and water— plus a few minutes of effort to make almond milk. The hardest part of this recipe is cleaning the equipment when you’re done!

You could probably look at any recipe online and end up with something that tastes better than the store-bought version. What makes my version special is how many times I’ve experimented with it.

As a result, I can show you how to adjust the flavor, the creaminess, and even how to skip the extra equipment to streamline the process. Be sure to read my extra tips below!

⭐⭐⭐⭐⭐ Review

“I was skeptical at first because I’ve honestly never made almond milk before!! I can’t believe how easy it is and it’s delicious!!! I am using it as my coffee creamer!” – Jeanette

Homemade Almond Milk Ingredients

You only need two ingredients to make almond milk:

• Almonds. I tend to use almonds that are not roasted or salted so that the almond milk will have a neutral, mild flavor. However, roasted nuts will work, too! There’s no need to buy blanched almonds (with skins removed), since you’ll be removing the pulp later anyway.
• Water. This is the liquid used for blending this dairy-free “milk.”

You can also make it more flavorful by adding a teaspoon of vanilla extract, 1-2 tablespoons of maple syrup, or up to 4 pitted Medjool dates for sweetness. For a richer consistency, you can also add up to a tablespoon of coconut oil.

Check out my Vanilla Almond Milk and Chocolate Almond Milk for flavor variations.

How to Make Almond Milk

Step 1: (Optional)

Soaking almonds ahead of time can make them softer and help them break down more easily in your blender. Research doesn’t necessarily support the idea that soaking nuts improves digestion or reduces anti-nutrients, so this step is mostly helpful if you don’t have a powerful blender.

To soak almonds, add them to a large jar or bowl and cover with at least 2 inches of water. This allows room for them to expand as they soak. (I usually use 2 cups of water to cover 1 cup of almonds.)

Let them soak for up to 8 hours, then drain away the soaking water by pouring the almonds into a fine mesh strainer. 

Step 2:

Whether you soaked the almonds or skipped that step, add the almonds into a high-speed blender, along with 4 cups of fresh water. Secure the blender’s lid and blend until the almonds are broken down and the mixture looks creamy, about 60 to 90 seconds. 

There should be almost no visible almond pieces when it’s done blending. 

Step 3:

Arrange a nut milk bag or cheesecloth over a large bowl, then pour the blended almond mixture into the bag.

Carefully squeeze the bag, removing as much liquid from the almond pulp as possible. 

Step 4:

You can use the almond milk right away, or add any extra flavorings to taste, such as vanilla, maple syrup, or a pinch of sea salt.

Note: It’s best not to add the flavorings, like vanilla or cocoa powder, before straining out the pulp. In my experience, the cocoa powder can clog the bag so that you won’t get as much milk out. Plus, it ruins the flavor of the pulp, so it’s not as easy to work with in other recipes later.

Storage Tips

Transfer the almond milk to an airtight container and store it in the fridge for up to 5 days. Or you can freeze it for up to 3 months. Because this recipe doesn’t call for preservatives, it won’t last as long as store-bought milks do. (You’ll be able to tell it’s gone off when the smell or flavor goes sour.)

Be sure to make only what you’ll drink in a week, or plan on freezing the leftovers. You can easily scale the recipe as needed!

Recipes with Almond Milk

Now that you’ve mastered making almond milk, here are some easy ways to enjoy it.

Anywhere you use regular milk, you can typically substitute it with almond milk. Homemade almond milk even creates a luxurious foam for lattes!

If you try this almond milk recipe, please leave a comment and star rating below letting me know how you like it!