Did you know that making your own almond milk is actually pretty easy to make at home? To prepare homemade almond milk all you’ll need is blanched almonds, mineral water, a blender and a cheesecloth. You’ll have yourself some delicious cow’s milk alternative in no time!

home made almond milk

The problem with store bought almond milk

The almond milk that is sold in the grocery store doesn’t have too many almonds in it, in reality, only 2.3 per cent to be exact, so what you’re actually buying is water with a hint of almonds and additives.
Most almond milk has additives in them such as stabilisers, natural flavouring (which isn’t natural in reality and could as well be called artificial flavouring.), and artificially added vitamins that aren’t absorbed by our body and are purely added in there to use as a marketing tool.

Making your own homemade almond milk is the best option to know exactly what you’re putting inside your body.

Add some extra flavour

This recipe gives you the basics for making almond milk, but you can make your own signature milk by adding in some extra flavours from spices or extracts. The difference between extracts and “natural flavouring” is that the extract is pure and derived from one product. Natural flavouring is based on an extract and then given extra additives, often chemicals, to create the desired flavour.

To give you a couple of examples of adding in some real natural flavours, you can add in:

Vanilla extract
Chocolate extract

How to store almond milk

I store the almond milk I made usually in the fridge. You’ll notice this milk will start to separate after it’s been in the fridge for a couple of hours. Which is normal and it doesn’t mean the milk has gone bad. Give the bottle a good little shake, and you’ll have the normal consistency back. Consume the almond milk within 2-3 days after preparing it.

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– 1 cup blanched almonds
– 1 liter / 34 fl oz. mineral water + some extra if needed


  1. In a blender, add the blanched almonds and water.
  2. Turn on the blender and blend for 3-5 minutes.
  3. Strain through a cheesecloth and squeeze out the liquid.
  4. Transfer the milk into a glass bottle.



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