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Homemade almond milk


I got to learn how to make almond milk. An easy process and also an incredibly old one.

The French transformed it into delicate blancmanges. The process involves soaking the almond overnight for up to two days. The longer you soak them, the creamier the milk will be. It last only a few days in the fridge, so don’t make lots of it.


  • 1 cup raw almonds soaked overnight
  • 2 cups water
  • Agave syrup, maple syrup (optional)


Drain the almonds from their soaking water and rinse them under cool running water. In a blender combine the almonds with the 2 cups of water. Pulse the blender a few times to break up the almonds, and then blend for another 2 minutes. For a food processor is 4 minutes.

Add maple syrup or agave syrup if you want to. Store the milk in the fridge not more than 2 days.




86 thoughts on “Homemade almond milk

  1. We love almond milk with no sweetener. We find it’s best using a blender with a mesh insert which seperates the pulp from the milk or strain it through muslin , either way it’s great and you can froth it up too for hot chocolate or cappuccino!

  2. I love making nut milks! I actually have a nut bag for straining the mash from the milk, but started out using a new nylon knee high stocking. You can take the mash and dry it and make nut flour out it too.

      1. If you don’t want the almond skin in the flour, you need to blanch them before making the milk and pop the skins off . . . Otherwise, go through the milk making process (with any nuts) and after you drain the mash (what they call the nut pulp left over) spread it on a cookie sheet and dry in oven at low temperature. After it is dry you can use the coarse nut meal as is (I use it more mealy for things like chicken nuggets). For a finer flour you need a flour mill . . . I just have an inexpensive hand crank that mounts on counter . . . And run the meal through it. Store in an airtight container.

  3. There is a lot of packaged almond milk here in the US but I think it is much cheaper and fresher to buy bulk almonds from the health food store and make my own now you show how easy it is. Thanks,

    1. Depending on how much you use or if someone can split it with you, it can really save by buying nuts online in 25+ pound boxes. If you keep on eye out on google you can find specials. I got raw almonds for 3.99 a pound around the new year . . . It is so much healthier to make your own and eliminate the preservatives. Sadly, it spoils quick so you have to make it often, but once you get the hang of it, it goes so fast.

      1. It’s just me so it would take a while to go through such a big shipment but I do have a freezer and I understand almonds freeze well. Thanks for the suggestion.

  4. Wow I had no idea it was so easy!! Question: do you soak on counter or in fridge? Also, are the two cups of water different than the soaking water? Love and hugs, Adventure Mel

  5. I’ve always wanted to try making it. And I have one of those super blenders. But the blender information states that the almonds might mark up the pitcher (it is plastic). Did you find that to be the case (if you have a plastic blender pitcher)?

  6. I should really try this. I started buying almond milk recently, since my boyfriend doesn’t drink normal milk, but this sounds like a fun thing to try

  7. This looks delicious! πŸ™‚ I have to drink Almond or Silk milk because of lactose intolerance, and I’ve always wanted to try it without all of the things they add to milk in their process. Thanks!

  8. Should they be soaked in the refrigerator or is it alright to leave the almonds out in room temperature? Interesting post – curious to compare the taste with store bought almond milk.

  9. Aside from smoothies, have you found many recipes that this works best in? We aren’t lactose intolerant or dieting or anything but I do know that almond milk often tastes better in smoothies than regular milk.

  10. Actually, that’s a really good point above – can you use the same process to make other nut milks? What about coconut? I find we have the same issues with coconut milk in New Zealand – loads of additives. Almond milk here is not so bad as as new artisan producers are coming into the market. But as you say, doing it yourself is always better πŸ™‚

  11. Pistachio milk is my family’s favorite. It is also the usually only milk I will add to coffee (I usually drink it black). It does have a green tint though, so if you make it be warned.

  12. Thanks for the like on my new mehlkloesse recipe. I made some of this almond milk today, my son loved it!

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