I know the idea of making your own almond milk at home seems a little daunting and maybe even like a waste of time because it is so much easier to just buy almond milk at any grocery store. But, I promise it is actually pretty simple and cost effective (which makes my husband happy) to make your own. It also tastes significantly better than anything you can buy in the store (and I’ve tried A LOT of brands). Plus you’re in control of the ingredients added to it, no preservatives, and you can customize the recipe based on your preferences and nutritional needs.
I bought my nut milk bag at Whole Foods, but you can also find one on amazon here. I have started to buy my almonds at Costco and they peel so easily. I’ve tried the Trader Joe’s almonds in the past and for whatever reason they are a serious pain in the butt to peel. Peeling the almonds is the most time consuming step of this recipe, but it is a game changer so don’t skip it! I’ve made almond milk without removing the skins and it just isn’t as creamy. So turn up the music in the kitchen and peel those almonds.
I typically make 8 cups of milk on Sunday and it will last me all week…I use it in my smoothies, lattes, and any recipe that calls for a milk alternative. I use this frother and homemade almond milk is such better quality than a lot of the brands on the market, so it makes the most legit foam! Having homemade almond milk on hand makes it just that much easier to skip the daily Starbucks and opt for a homemade latte instead.
Ingredients
- 2 cups raw almonds
- 8 cups filtered water
- 1-2 tsp Vanilla extract or Vanilla bean
- 1-2 tsp Cinnamon
- Pink Himalayan Sea Salt
- 2-3 Pitted Dates (optional)
Directions
The night before soak almonds in water in an airtight container.
Drain and peel the soaked almonds (they should easily pop out of their skin).
Using a high-speed blender, blend the almonds with the 8 cups of filtered water for about 2 minutes. (Depending on how big your blender is you may have to break this into two steps)
Using a nut bag like this drain the almond milk. (You can save the pulp for another recipe or just compost)
Rinse your blender and pour the almond milk back into the blender. Add the vanilla, cinnamon, sea salt, and dates (if using) and blend for another 1-2 minutes. I honestly just eye ball these amounts and taste test. 
Store for in an airtight container in the refrigerator. It should stay fresh for about 5-7 days.
P.S. There are many modifications you can make to this recipe. Try adding cocoa powder to make chocolate milk or blend in strawberries to make strawberry milk for the kiddos. You can use different sweeteners like maple syrup or omit altogether for an unsweetened almond milk. Have fun and make it your own.
Blueberry Avocado Smoothie
Ingredients:
- 2 c almond milk (the homemade recipe above makes this taste so good!)
- 1/2 avocado
- 1-2 scoops Vital Proteins (or any protein powder)
- 1 tbsp ground flax (can also sub in chia seeds)
- 1/4 c frozen wild blueberries
- 1/4 frozen banana
- 1 c frozen cauliflower
- 1 handful greens (ex. kale, spinach)
- 1 pitted date (unnecessary if using dates in homemade almond milk recipe)
- 1-2 tsp cinnamon (optional)
- sprinkle of hemp seeds to top
Directions
Place ingredients in high-speed blender and blend for about 1-2 minutes. Enjoy!
Disclaimer
All information on the The Champagne Theory blog, including but not limited to information about nutrition, health and fitness, is intended for general or background purposes only, and not as medical advice applicable to any individual. Please consult your medical provider or providers for instructions specific to your own medical concerns and condition.
