Nourishing Almond Milk

Almonds are one of my favorite nuts. They pair perfectly with almost everything – they’re good raw in salads and trail mixes and sautéed or roasted with veggies and even as a substitute for milk.

For a while I was purchasing the store bought versions because I thought they were a healthier option but the more research I did the more I found out that almonds is only one of many ingredients in almond milk. Plus most of the brands are pasteurized and contain preservatives which are harmful to our incredible bodies.

I’d pinned some recipes on Pinterest and of course read on deliciously Ella’s blog how much she loves making her own almond milk but the task seemed so daunting so I went without milk (the dairy kind and the various substitute kinds). I’d read that you need this ‘nut milk bag’ to make it and since it was a tool I’d never had or used I just put it on the back of my shopping list each week and told myself I’d get around to it. Well ladies and gentlemen – I got around to it. I purchased a 100% cotton nut milk bag from (actually they came in a package of 2) for under $10. One of the best purchases I’ve made in a while!

I then went on the hunt for a cute air tight container/jug to keep the homemade milk and found a great one at one of our local housewares store. With my new nut milk bags and cute milk jar I decided to ‘seize the day’ and make almond milk!


1 cup almonds
3-4 cups purified water
1 tsp vanilla
1/2 tsp cinnamon

It’s very important to soak the almonds before you make the milk. I soaked my almonds in 2 cups of purified water overnight.
Take the freshly soaked (and drained) almonds and rinse them then place them in your blender along with the remaining ingredients. Blend until you can hardly see any almond pieces, aprox. 2 minutes. Pour milk into the nut milk bag over top of a large bowl and allow milk to strain through. To ensure you get the most out of your
Milk squeeze the nut milk bag until you cant squeeze anymore milk out. Pour your milk into an airtight container and keep in the fridge for up to a week.

And if your feeling really adventurous you could keep the crushed almonds in the nut milk bag for a pie crust or add it to smoothies.

Enjoy your freshly made almond milk with smoothies, cereal, porridge or sip on it’s own!



xx HBL

Updated from August 2014 post



  1. Ema Jones
    August 25, 2014 / 8:26 am

    Almond milk is my all time fav…
    Love pairing it with cookies <3 <3

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