Milking Almonds

Since I made the hemp milk, I have been really wanting to start making my own almond milk. We go through a lot of almond milk around here, especially because I bake so much so I bought some natural almonds and a nut milk bag and got to work.

The first batch I made was just original, with no added sweetener or vanilla. It was good, but I though that it could be better. The second batch that I made, I added vanilla extract and maple syrup to sweeten it a little and it was heavenly! I could seriously just live off of this stuff.

Homemade Vanilla Almond Milk

Makes 2 cups of milk


  • 1 cup of natural almonds, soaked overnight or at least 8 hours
  • 2 cups water
  • 1 tablespoon pure maple syrup
  • 1 tablespoon pure vanilla extract


Drain the soaked almonds and place them into a food processor or blender along with one cup of the water. Blend on high a few minutes, until smooth.

Add the remaining one cup of water and continue to blend another minute or so, until milky white.

Pour the milk into a nut milk bag or fine sieve set up over a mason jar or measuring cup. Squeeze the bag to get all the milk out. Stir in the maple syrup and vanilla extract. Store in a mason jar in the fridge. The milk will separate, just give it a good shake before you use it. Keeps for up to a week.

I usually double or triple a batch, since we use so much milk and just make one batch at a time. I put my almonds in the fridge soaked in water the night before and make a batch of milk in the morning for breakfast.

When doing this in a food processor, make sure that the lid is on tight and that you add the water one cup at a time, otherwise you will get your kitchen very wet. Live and learn. I am sure that a blender is more ideal, but I don’t own one and this does work too.

Loving this almond milk mustache!