How To: Make Your Own Almond Milk, and You'll Never Buy It in a Store Again

Making almond milk at home is a lot easier than it sounds. I always use almond milk instead of regular milk for my cereal and in my coffee, because I think it adds more flavor and tastes better than ordinary milk.

However, buying a gallon of almond milk from the store is quite pricey. I decided to take a whack at making the milk substitute at home.

All you need is several cups of almonds, water, cheesecloth (or a fine sieve), a blender and a few extra sweeteners or flavor enhancements (depending on your taste preference).

First, soak all the almonds in water overnight, or for at least 12 hours. This will soften the nuts, allowing them to easily be blended into a slightly creamy liquid. The longer they soak, the softer they are, and the creamier your milk will be. Don't soak the almonds for more than two days, though.

The almonds will feel softer and will look puffier after they soak in the water. Drain and rinse the almonds before placing them in the blender.

Use a 1:2 almond-to-water ratio when adding both ingredients to the blender; one cup of almonds to every two cups of water. Add more water if you want a thinner milk.

Blend the almonds and water for approximately two to four minutes. Place a strainer over a bowl and cover the strainer with a cheesecloth, or use a fine sieve to strain the almond milk. Use the back of a spoon to press the almond meal onto the sieve or cheesecloth — this will separate the milk from the meal.

Once you have pressed all of the milk out of the meal, gather the cheesecloth, twist at the top and squeeze to release any leftover milk. Now you have almond meal and almond milk, ready to use in a variety of ways.

At this point, you can flavor the almond milk however you prefer. Use vanilla extract and a sweetener (agave syrup, Truvia, granulated sugar, honey, etc.) to make a vanilla almond milk; blend half a cup of fresh or frozen strawberries to make a strawberry almond milk; add two tablespoons of cocoa powder to two cups of almond milk and your sweetener of choice to make chocolate almond milk.

Store in the refrigerator for about two days.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.