Want to learn how to make creamy, amazing, totally delicious-tasting almond milk is a flash? Good! Today I share my easy method and even a super easy TWO-ingredient recipe with a secret ingredient. (Intrigued?)
For these recipes.. You DO need a high speed blender like a Vitamix. And some sort of fine mesh strainer OR a nut bag. But that is it! Seriously, go from raw almonds in a bag to creamy-tastic almond milk in under 45 minutes. Annnnd GO!...
Chocolate almond milk:
Flavors (classic vanilla, cacao, sweet spirulina green, cinna coconut)
The basics... Full recipe below.
The best part about homemade almond milk: you can chug the bottle and not feel guilty that it is all gone. Because you can easily make more!
OK, so I love love love love love love homemade nut milks. Not only do they taste amazing, but they are perfect for adding to smoothies, drinking straight from the chilled glass bottle, pouring over top hot and cold cereal, using in baking and other recipes and you can even add your homemade nut milk to hot beverages like tea and lattes. I just had a black tea latte and NO the milk did not curdle! Yay.
What is the difference between my method and other methods? Well one thing really: THE SOAKING TIME.
Normally, raw nut milk recipes ask you to soak the raw nuts in salted water anywhere from 4-8 hours to overnight. And yes this is a great way to get soft, easily blendable nuts. But I have found that my method below really does work! So having fresh almond milk in a flash is totally possible...
The trick is to use very hot water to soak the almonds. This softens them quickly.
Secret Recipe: Coconut Almond Milk. The other day I tried something new and crazy. Instead of using water to make my almond milk, I used chilled natural coconut water! I was kinda shocked when it tasted amazing. The best part, it was pre-sweetened from the sweet coconut water flavor and bonus - it contained added nutrients from the coconut water like potassium, magnesium, manganese and more. So you can try either classic water-almond or crazy new coconut-almond. Both use the same method. And both can be flavored however you'd like.
Nut Milk Bag: If you have one. Use it. They do make things a bit faster. But this method below is super if you do not have special tools like a nut milk bag, but do have a strainer.
Fast Easy Almond Milk - Classic
By Published 05/25/2013
This rich and creamy almond milk is the most delicious dairy-free milk around! And you make it from scratch in just a few minutes! Soak almonds ahead of time.
Ingredients
- 3-5 cups water (purified if needed)
- 1 cup raw almonds (soaked overnight + drained)
- Also:
- sea salt
- optional flavors: vanilla bean, cocoa powder, Medjool dates, sweeteners, cayenne, more!
Instructions
- Allow the almond to soak in a big mixing bowl filled with water overnight or for at least a few hours. Quick soak method: Add your 1 cup of almonds to a bowl and fill with about 3+ cups of HOT HOT HOT water. Enough to cover nuts generously. You could use boiling or simmering water, but I just use the hottest possible setting on my tap. Add in a dash of salt and swirl water. Let this sit for at least 20-30 minutes. I think one hour is a bit better, but I have even tested a 15-minute soak that does work.
- Drain the soaking water and rinse your soaked almonds with cool water. A few of the almond skins may pop off and that is a good sign that they have softened a bit.
- Add the soaked almonds and 3 ½ cups of fresh water to your Vitamix. Blend on low for a good three minutes. Finish blend by carefully blending (lid on) on medium or high for a minute or so to really thrash those almond bits and churn the milk.
- Strain with a nut milk bag. You can also use a mesh strainer and carefully pour and scrape the liquid through, but this takes a bit longer to manage.
- Pour the freshly strained/squeezed almond milk back in a clean, pulp-free blender. Add a pinch of sea salt and any additional flavors. Blend on low. Taste test and tweak flavors until you like the taste. I like a few Medjool dates, sea salt and the seeds from one vanilla bean blended in.
- Store the almond milk in sealed jars or jugs in the fridge. Almond milk will separate naturally in a few hours, so shake before serving. Consume within three days.
Yield: 4-5 cupsPrep Time: 01 hrs. 00 mins. Cook time: 00 hrs. 15 mins. Total time: 1 hrs. 15 mins. Tags: almond milk, almonds, vegan,plant milk,easy,drink,beverage,howto,
Some flavor ideas...
Chocolate -> Add 1-3 tablespoon cacao powder + 1-3 tablespoon maple or agave syrup (or 2-3 pitted Medjool dates) + dash cinnamon and or cayenne + ⅛ teaspoon pink salt
Sweet Spirulina -> 1 tablespoon spirulina powder (I use Spirulina Pacofica!) + sweeten to taste with dates or maple/agave syrup + ⅛ teaspoon pink salt
Strawberry -> Add ½ cup fresh or frozen strawberries! (this will slightly thicken your milk with fiber)
Classic Vanilla Bean -> scrape 1 vanilla bean (add seeds from pod) + sweeten to taste + ⅛ teaspoon salt
And if you want to try my Coconut Cinnamon flavor do this:
Instead of adding water when blending your soaked almonds, add chilled coconut water! This blends up sweet, creamy, coconut-infused almond milk. I add cinnamon too.
...And guess what, you can totally do this same method with almost any nut you'd like. Try walnut, cashew or even pistachio! (These nuts quick soak best)
Good luck and tweet me your finished homemade almond milk pics!!! @lunchboxbunch
PS. If you are like, wait, *8* steps??? SO not easy! Watch my VINE video and see that I showed this recipe in *six* seconds 🙂 Follow me on Vine too!
Pulp pressing, to squeeze out all the "milk"
Disclosure: I am a Vitamix affiliate and any links to their products are via my affiliate account.
shailesh says
amazing recipe.. I am a food lover and food blogger..
I am addicted to exploring new food..
This is my 2nd time visit here, and
I want to thank u because I have tried this
recipe on my first visit to GrandMaa and the best
thing is she liked it so much..
thanks for this great recipe.. well written..!!
shailesh says
amazing recipe.. I am a food lover and food blogger..
I am addicted to exploring new food..
This is my 2nd time visit here, and
I want to thank u because I have tried this
recipe on my first visit to GrandMaa and the best
thing is she liked it so much..
thanks for this great recipe.. well written..!!
Opera Missus says
Frankly you don't need Expensive Equipment to make your Almond Milk.. The Blender you may have sitting on your counter right now will work just fine... Just pulse, pulse, pulse, then blend at high speed.. Furthermore, it is not necessary to even strain your Milk.. It is much more nutrient dense to leave the pulp in.. Try it, if you find that you prefer it without the pulp then by all means strain it..
Bottom line is make it easy on yourself and enjoy...
Dianna says
This helps especially when I've forgotten to soak my almonds (happens often!). I love the idea of adding the chocolate! Remember that soaking almonds/nuts makes them easier to digest & increases the amount of nutrients & vitamins your body absorbs. The soaking allows enzymes to neutralize the phytic acid found in seeds/grains which increases the amount of many vitamins, especially B vitamins we can absorb.
In a nutshell (pun intended), "During the process of soaking & fermenting, gluten & other difficult to digest proteins are partially broken down into simpler components that are more readily available for absorption." Soaking overnight aids in the process so it's kind of necessary. But when we don't have overnight, a quick soak will do!
Dianna says
You can add honey or agave to it & spread it on toast! Add cinnamon and/or sliced fruit to it as well. 🙂
Snippy says
Make almond flour! Lay the pulp out on parchment paper on a cookie sheet. Turn your oven to the lowest setting (like 150 or 180 degrees) and let it dehydrate in the oven for a few hours. Once it's dry, peel it off the paper and blend it until it becomes a fine powder.
Tina says
What do you do with the left over pulp?
Suzanne says
This is my new obsession!!
Angela Stewart says
I love the little milk bottles with lids, where did you buy them???
Kayla Nichole Håvarstein says
there isn't enough fat in almond milk to make ice cream. you'd have to make almond milk with canned coconut or just make ice cream with canned coconut. i've done it before and it is HEAVENLY 🙂 i can't have dairy since my breastfed baby is intolerant. i probably will never eat regular ice cream again. i will ALWAYS make it myself!
Kayla Nichole Håvarstein says
i use a food processor 🙂
Kayla Nichole Håvarstein says
i use a food processor to make my almond milk and it works perfectly 🙂
Julie W says
These recipes sound great! I've read that part of the main benefit of soaking overnight is to help remove the propylene oxide gas, which many brands are 'pasteurized' with.
Nellie Hill says
where did you get these bottles?
LiveWithCompassion says
Would it be possible to make chocolate almond milk and then turn it into ice-cream with a vitamix? I don't own a Vitamix but am REALLY starting to want one!
Liz says
Unfortunately, it won't work in the slightest.
Tina Pollard says
Wow, thanks for these great tips, have to try these, love how you have almond and flavoured milks.
Carlie Rapier says
I read somewhere that using HOT water actually leaches the nutrients out of the almonds and into the water. Thoughts?
Colleen says
this is amazing. sooooooo good.
Ginny McMeans says
I am so looking forward to making this. Thanks for the instructions.
The Food Duo says
Love it! I so want to make some this week!
Can you tell me where you got those bottles?
Rachel Fasig says
Sounds and looks delicious! Do you think this is more cost-effective than purchasing Almond Milk from a grocer?
Nicole Leigh says
I've never really been a fan of chocolate milk, but this sounds like a must try! I cannot wait!
[email protected] says
Hi Kathy. I live in Budapest and am unable to buy a Vitamix. I checked into having one made for 220volts from the manufacturer, (for a few thousand dollars). Do you think I could make almond milk with other blenders?
Marla Meridith says
Such a delicious looking almond milk!
Guest says
I totally agree! I love the pictures of the food and drinks, so vivid and clear. It's almost like we can just pick the food off the screen and start eating or drinking them!
Kiova Staley says
Delic! When you say 'repeat blend with wet pulp if desired and restrain again' are you adding more water? If so, how much? I'd love to get the most milk for my efforts, without loosing the creaminess. Thanks for the inspiration!
Squiderous says
I don't have a Vitamix but I do have a food processor, would that work?
Heather McClees says
Kathy, I honestly just love your blog and you! Lol! Your pictures and recipes are so inspiring and beautiful. I've been a fan for almost 4 years when I fell in love with vegan, mostly raw food, and your blog is such an indulgence for me! I love seeing it come in my inbox:) As a fellow blogger, thank you for being someone to aspire to!! You're awesome! PS- I love making homemade almond milk- made some the other day with a date to sweeten, cardamom and cinnamon- it was the most amazing thing ever! LOVE these recipes- I have to try the coconut water one!!:)
Kim Davis says
Where do you get your almonds/coconut? Do you buy in bulk? I'm on the verge of investing in a nice blender and doing my research first...
Gwen says
We've been making our own almond and coconut milk lately (ever since we invested in a Vitamix 😉 It really tastes sooooo much better than the pre made stuff not to mention cheaper.
julia says
Do you think drying out the pulp would make for some awesome almond flour??
Sarah McLaughlin says
I will have to try this! I drink almond milk and use it in things all the time! The coconut one sounds amazing! and spirulina nut milk? genius!
Kathy Patalsky says
Well be sure to make "more than enough" of the chocolate almond milk because it goes fast!!! 🙂 Congrats on your wedding!
Kathy Patalsky says
Leftover glasses from juice from Kreation Juice here in LA. I love them too!
Kathy Patalsky says
I agree nut milk bags are pretty wonderful. But for some reason I just like the ease of the strainer. It takes a bit longer, but cleaning my nut milk bag seemed more bothersome than cleaning the strainer. Do you have any tips on how you clean your bag after use?
Ann Wilson says
My nut milk bag comes clean in seconds! I turn it inside out and put it under warm water. All the pulp comes right off. Then I let it dry on the drying rack. I've been makings own almond milk for a few months now. It's super easy and quick (I soak overnight usually). I make a huge batch and split it up to make vanilla and chocolate (though I use honey to sweeten mine). So delicious!
Kathy Patalsky says
I like to use it in baking. Muffins, cakes, cookies, brownies, doughs. It adds a thickening boost - almond fiber. I have heard that you can also use it to make crackers. I love using it, but once in a while if there is just a small amount I do toss it.
Kathy Patalsky says
well stay tuned ... I *may* have a super cool contest coming up next month 😉
What should I eat for breakfas says
good to know 😀
What should I eat for breakfas says
unfortunatelly I do not have a high speed blender. Maybe one day 🙂
Yvette says
Any re-use ideas for the almond pulp or is it just garbage?
onthevedge says
I used to make my almond milk like this with a strainer and then recently purchased 2 nut milk bags. Oh my, the difference! The nut milk bags yield so much more milk and make it easier and cleaner. I specifically purchased 2 so that I can separate my milk and make 1 vanilla batch and 1 with cacao. I love that it never separates when I add to tea/coffee, and it tastes so fresh and creamy compared to the store-bought.
The combo of Vitamix (I've tried w other high speed blenders) & nut milk bag makes the best almond milk, period.
Alisea says
These look so yummy! Where did you get your cute milk glasses?
Amy_in_Austin says
I just received a Vitamix as a wedding gift (it was the only thing we really wanted) and cannot wait to start making some of your smoothie recipes. And then you throw this at me! Adding "chocolate almond milk" to our weekend plans. Thanks for sharing.