Creamy Homemade Almond Milk

I posted a almond milk recipe here awhile back but since then I have got a high speed blender and have worked out a better recipe. So here it is.

After tasting both homemade and store bought almond milk, I have to say homemade wins by far and after realizing how easy it actually is to make, I don't think I'll ever buy a store bought bottle again. Its great for using in smoothies or pouring over your cereal, you can also add it to baked goods. I'm telling you, this stuff is good.

To start the process soak 1 cup of raw almonds overnight. If you don’t have a full 12 hours to soak them, don’t worry. A few hours will do. Next rinse the nuts through a sieve.

I made my almond milk with maple syrup and vanilla extract, which gave it a lovely sweet flavour. 

I used a high speed blender and it really turned into a creamy thick milk. 


Makes 2 cups of milk


1 cup raw almonds, soaked overnight
3 cups of water
1/2 tsp vanilla extract
1 tablespoon maple syrup


1. Place almonds in a bowl and cover with water. It's best to soak them overnight, but if you're crunched for time a few hours will do.

2. Drain and rinse the almonds, and place them into a blender along with the water. Blend on medium for 2 minutes. Add the vanilla extract and maple syrup and blend again for a minute.

3. Place cheesecloth or a nut milk bag over a bowl with a sieve and pour in the almond milk.  A lot of the milk will just run right through it. But to get all the milk out, you'll need to do some squeezing. Squeeze tightly to make sure you get all the milk out of the bag.

4. Pour the milk into a sterilized glass jar and keep in the fridge. The milk will last for 3 to 4 days. Shake well before drinking.

If you use any of my recipes, feel free to tag me using @heysarahjeanne or #sarahjeanneblog on Instagram.
Post Comment
Post a comment