Almond Milk Recipe

Rinse and Soak

Rinse 1 cup raw almonds under cool running water. Place almonds in a bowl and cover with about 2 cups of water (or enough to submerge by 1–2 inches). Soak at room temperature for at least 8 hours or overnight. For quicker method, soak in very hot (not boiling) water for 1 hour—this yields similar tenderness but less flavor development.

After soaking, drain and rinse the almonds thoroughly. If you prefer a sweeter, whiter milk, peel the skins by pinching almonds between thumb and forefinger — skins should slip off easily after long soak. Peeling is optional.

Combine and Blend

Place the drained almonds in a blender. Add 4 cups cold filtered water. Add optional 1 tablespoon maple syrup or honey, 1 teaspoon vanilla extract, and a pinch of sea salt if using. If you want creamier milk, add 1 teaspoon neutral oil. Blend on high speed for 1 to 2 minutes (or until the mixture looks very smooth and frothy). High-power blenders usually take ~45–90 seconds; lower-power blenders may take longer.

Strain the Milk

Set a nut milk bag over a large bowl or use a fine-mesh sieve lined with cheesecloth. Pour the blended almond mixture into the bag or lined sieve. If using a nut milk bag, gather the top and gently squeeze and knead until mostly all liquid is extracted (about 1–2 minutes). If using cheesecloth, let it drain for a minute, then gather the cloth and twist to press out the milk. Reserve the almond pulp for other uses (baking, smoothies, crackers).

Taste and Adjust

Taste the milk and adjust sweetness or flavor: add more maple/honey, a few drops of vanilla, or a pinch of cinnamon if desired. If adding fortified drops (calcium/vitamin D), add according to the product instructions and stir well.

Transfer the strained almond milk to a clean glass bottle or jar, seal, and refrigerate. Shake well before each use because natural almond milk separates. Keeps 3–5 days refrigerated; discard if it smells off.

To use in hot beverages or recipes, heat gently on the stovetop over low-medium heat, stirring frequently to avoid skin forming and to prevent scorching. Do not boil. Serve warm.