Homemade Almond Milk

Homemade Almond MilkMy husband was chatting with our friends Ron and Sam. They asked about this crazy diet we had just finished. The diet was from the book Ultrametabolism. It’s designed to eliminate food items that are potential allergens. For three weeks there was no gluten, no dairy, no sugar, no eggs and no alcohol. No fun! My husband told them that he doesn’t much like almond milk in his morning coffee. I hope that I was able to hide my utter shock and horror. This was news to me. How could he not like the almond milk that I lovingly make by hand?

The first chance I had, I grilled him about his almond milk comment. “Of course I like it, dear,” he backpedaled. He knows me well enough to know that I am a temperamental cook. Any whiff that my cooking is being under appreciated and suddenly he finds out that it’s his turn to make dinner, again.

I had to admit that if I were given the choice of a cold glass of farm-fresh cow’s milk and homemade almond milk, I’d take the former every time. I’d also rather have cow’s milk in my lattes. But if someone puts me on a crazy diet that nixes all dairy, almond milk is my favorite substitute.

While looking for a dairy substitute, we tried store-bought coconut, rice and almond milk. They all seem to have extra junk in them, so of course I wanted to make my own.

Currently I am way into making almond milk. It’s so easy to make and in spite of what certain people say, it’s delicious. Plus it is just cool. You can’t get blood from a stone, but by golly you can get milk from a nut.

Since we can now use honey and maple syrup again, I may add a bit in my next batch. I bet then my husband might change his tune and actually mean it when he tells me that he likes almond milk.

P.S. From the husband: I really do like almond milk, but prefer the real thing in my coffee!

Homemade Almond Milk

You can pretty much use this as you would regular milk.


2 cups of raw almonds
Water to cover
4 cups of water (give or take how ever much fits in your blender
1 teaspoon vanilla extract (optional)
1 tablespoon honey or maple syrup (optional)


  • Place almonds in container and cover with warm water. Add a few dashes of salt and soak at room temperature for about 8 hours. Drain the almonds and rinse.
  • Place the almonds and 4 cups of water in a blender. Blend for about a minute or until the almonds are well crushed. Strain through a cheesecloth. Add honey, maple syrup or vanilla if you fancy.
  • Keep refrigerated and shake well before using.

The by-product of almond milk is ground almond pulp. Don’t throw it away! Add it to any and everything … baked goods, pancakes, porridge, stuffing, chicken. I’m working on a cracker recipe and will post it when/if I have perfected it.