It is no secret that nut milks are getting lots of praise lately as a great non-dairy alternative. I won’t enter the dairy debate or try to sell you on nut milk health benefits, but rather leave that to the experts. I will however share with you something you may not know. You can make your own almond milk. Yes it is easy and absolutely delicious. Our family started buying almond milk over three years ago when my oldest had a tough time with the transition (digestively speaking) from mama to cow’s milk. We have been hooked ever since and even more so once learning how easy it is to make at home. My morning coffee is creamier and smoothies richer in taste. You should give it a try.

Homemade Almond Milk

  • 1 cup raw organic almonds (unpasteurized)
  • 4 cups filtered water (soaking) and 3 ¾ cups filtered water (milk)
  • Fine Pink Himalayan salt (1/4 teaspoon for soaking, 1/4 teaspoon for milk)
  • 2 pitted organic manjooran dates
  • Vanilla extract or vanilla bean (optional)
  • High-power blender (Vitamix)
  • Milk bag
  • Large bowl
  • Jars/container for milk storage

Soak 1 cup raw organic almonds overnight (minimum 12 hours) in 4 cups filtered water and 1/8 teaspoon pink Himalayan salt. Rinse almonds in colander and combine with 3 ¾ cups filtered water, 1/4 teaspoon salt and 2 pitted dates. For a slightly sweeter milk add dash of vanilla extract or scrap seeds from a vanilla bean. Blend on high for at least one minute. Pour into a milk bag over a large bowl and gently squeeze milk through bag (pulp will stay inside bag). Pour milk into an air-tight jar or container for storage. Keep refrigerated up to five days.

Featured image by Candice Lanning,