Vanilla Almond Milk Recipe

If you’ve never had homemade almond milk, you have not really had almond milk.

Jump to my Vanilla Almond Milk Recipe

I’ve been on a journey over the last several years to become more educated in what I put into my body. I’m not sure if it started with the random rash that decided to show up when I turned 30, the “last 5 lbs” that I’m always trying to lose, or just a sign of the times but what I eat today, often, is very different than what I ate in my 20’s.  Don’t get me wrong, I still love Oreos or the occasional McDonald’s Diet Coke, but now that is the exception instead of the rule. I also think there’s nothing worse than someone who thinks they are eating healthy but really aren’t doing themselves any favors. 

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And that’s where almond milk comes in. A few years ago I went through a phase of eating oatmeal for breakfast every day and decided that the “vanilla coconut unsweetened almond milk” on the grocery store shelves just sounded like it would taste a little better than my regular skim milk.  And it did. And I used that for a long time.

Fast forward and I was watching one of KGMTL’s IG stories and she always made almond milk and it looked so much better than what I was used to buying. After realizing that store-bought milk has so many additional ingredients (it’s water and almonds people!) I decided that almond milk was not where I wanted to ingest my chemicals. 

And so it began that I made almond milk and I’ve never looked back. I’ve adapted the recipe a bit because I like it a little creamier and sweeter than KG, but her recipe was the base.

Vanilla Almond Milk Recipe

Ingredients

• 1 cup organic almonds
• ½ teaspoon organic vanilla
• 2 organic Medjool dates
• 1 ¼ teaspoon Himalayan pink sea salt, divided
• 7 cups water, divided

Directions

1. Place almonds in a bowl and cover with 3 cups of water
2. Add 1 teaspoon sea salt to the bowl, stir and cover; let soak for 8-24 hours
3. Drain and rinse almonds and place them into a blender
4. Add vanilla, dates (remember to remove pits) ¼ teaspoon salt, and 4 cups of water
5. Blend for 2 minutes on high
6. Drain entire contents from the blender into a nut milk bag

 Tips

• I hold the bag over a bowl and then the milk drains into the bowl
• Then I pour the bowl of milk back into a rinsed-out blender and from the blender pour the milk into bottles to store in the refrigerator
• Use within 4-5 days
• I like to write the use-by date on the glass bottles (I’m kind of weird with expiration dates)
• Cats DO NOT like this sound, beware

What is your favorite way to use almond milk?  We all know I love almond milk in oatmeal, but you really can use it in most places you use regular milk.  It has the perfect flavor for my Chia Seed Pudding and there’s nothing like a classic bowl of cereal and milk, I’m partial to cinnamon Chex at the moment. 

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