Homemade Almond Milk

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As much as I love dairy, it’s really not a friend of my tummy so I have resorted to shop bought coconut and almond milk. A glass of this doesn’t quite hit the milk quenching spot for me, until the other day when I made almond milk at home with my new nut bag. I felt so chuffed with myself! Today on the blog I share with you how I made homemade almond milk in about 5 minutes and slipped a bit of meditation into the process.


  • 1 cup almonds
  • 1 medjool date (or more to taste)
  • 4 cups filtered water (or more to desired consistency)
  • pinch of salt
  • 1 tsp vanilla extract or the seeds of 1 vanilla bean, scraped

Tools to make it:

  • High speed blender (I used a Vitamix)
  • Nut bag (I bought mine from Amazon)

Begin by soaking the almonds in some water for 8 hours.  I put mine in the fridge over night.  Then drain and rinse the almonds.

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Put the almonds into a high speed blender.  Add the desired water, dates, vanilla and salt.  Blend on high speed until you can see all the skins nice and blended.

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Pour the blended mixture into the nut bag and squeeze every last drop of delicious milk out.  I find this process extremely satisfying and a bit like a meditation practice.

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Transfer the milk into a sealed container and store in the fridge for up to 3 days.  I highly doubt it will last that long!

Since making this first batch, the almond milk production at home has become a daily practice.  As soon as I make a batch of milk, I fill a container of almonds with water and place it in the fridge ready to make the next batch.  When I fancy something sweet at night I heat some raw cacao, honey and almond milk and serve with a sprinkling of cinnamon.  It’s the perfect dessert!

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