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Homemade almond milk in a milk bottle with a carafe of almond milk behind it, and a container of almonds beside it.

Homemade Almond Milk

Kayla
The only way to drink almond milk is to drink it homemade. Homemade almond milk tastes nothing like the stuff you buy at the store. The difference is so big, I'd hardly even consider them the same thing. It's also the perfect way to up-level your cooking and baking!
Total Time 5 mins
Course Drinks
Cuisine American
Servings 5 cups
Calories 248 kcal

Equipment

Ingredients
  

  • 1 ½ cups almonds
  • 6 cups water

Instructions
 

  • Place water and almonds in a high-speed blender.
  • Blend until you can no longer hear chunks of almonds breaking up in the blender.
  • Set the nut milk bag in a large bowl and pour the milk through the bag to strain.
  • Squeeze the bag until only the dry pulp is left in it.
  • Rinse your blender and pour the strained almond milk from the bowl, back into the blender so that you can easily pour in into milk jars or a carafe.
  • Store for up to a week in the fridge or use immediately. Shake as needed as the contents will separate.

Notes

  • There will be froth at the top, which is perfect for coffee. It will go down as it settles.
  • Make sure to shake before each use as the oils and water will separate. 
 

Nutrition

Calories: 248kcalCarbohydrates: 9gProtein: 9gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.01gSodium: 15mgPotassium: 314mgFiber: 5gSugar: 2gVitamin A: 0.4IUCalcium: 124mgIron: 2mg
Keyword almond milk, milk alternative
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