Almond Milk Recipe

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Almost every morning, I use almond milk in my breakfast smoothie. Almonds (and nuts in general) are a great source of protein. They are especially good for those with restricted diets. Additionally, almonds contain vitamin E, copper and magnesium. They help lower cholesterol, fight and prevent disease. I buy unsweetened Almond Breeze at Trader Joe’s, in either the original or vanilla flavor. Occasionally, I add a few drops of stevia or agave to make the milk sweeter in my cereal.  Although Almond Breeze is healthy, I realize that it contains a few ingredients that I am not familiar with. This inspired me to make my own.

Here is an easy way to make homemade, fresh almond milk.


  • 1/3 cup of almonds (blanched or un-skinned)
  • 1 1/2 cups of water
  • 1/2-teaspoon pure vanilla extract (optional)
  • 1-teaspoon organic agave (optional)
  • Stevia (optional)


  1. Soak the almonds overnight in a sealed container. (You can put the almonds in any container, fill the container with water, and let them soak.)
  1. Drain the almonds, and place them inside your blender. (I don’t actually have a blender, so I use a NutriBullet instead.)
  2. Pour the water into the blender.
  3. Blend for 2 minutes.

Your milk is ready at this point. It should be thick and foamy. You can strain your milk for a smoother texture. Just remember, the more you refine the milk, the more nutrients you lose.  If you want it more liquid, you can add more water. Use less water if you want a creamier texture.

I have a sweet tooth, so I also added the optional healthy sweeteners to mine. I would recommend the sweeteners mentioned above, along with organic maple syrup and brown sugar. Stay away from white sugar and artificial sweeteners.

This recipe will give you around two cups of milk.

Place the milk in the fridge in an airtight container. It will last around a week.



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