Almonds are a staple in our house and there is always a jar of activated almonds in the pantry but it never last long! They are so moorish you really cannot stop at one. Almonds not only are great to munch on but they are great to drink too. Our venture into almond nut milk was started a few years ago when my sister gave me a grinder specifically for making nut milk however we used it so much it eventually went to the gods! So now we just use a simple blender to grind everything together and it works just as well.

Almonds have many health benefits from reducing cholesterol to supporting healthy brain function. They packed with vitamin E and other antioxidants to support skin health and they are low in saturated fatty acids, rich in unsaturated fatty acids, and fibre. So there are good reasons to swap to almond milk when next ordering a cuppa or a chai at your local cafe.

Here is our almond milk recipe with some variations that the kids will love too.

Here’s what you need:

  • 1 cup organic raw almonds. (activated = 12 hours soaked in cold water overnight)
  • 4 cups filtered water
  • 1 pinch of Himalayan salt
  • 1/2 tsp organic vanilla essence/extract
  • Option: to sweeten add either 2 dates or 1-2 Tbsp of organic maple syrup

Here’s how to put it together:

  1. Soak the almonds overnight (12hrs) in cold water with a pinch of salt. The longer you soak the almonds the creamier your milk will be.
  2. Once 12 hours is up drain the water and discard.
  3. Rinse your almonds off with filtered water.
  4. Place the almonds, 4 cups of filtered water, salt and vanilla (and your sweetener, if you are opting to add dates or maple syrup) into a blender and blend for about 3 minutes until it is creamy. Note that the mixture will expand slightly because of the creaminess so make sure your container is not to full to start with.
  5. Strain the mixture into a large bowl through either a cheesecloth, muslin cloth or a spice bag making sure you squeeze very well.
  6. Pour into a glass jar or jug and store in the fridge for up to 4 days.

Use the pulp mixture to:

  • make biscuits
  • dehydrate and sprinkle over fruit salads or goats yoghurt
  • dehydrate and make almond flour
  • pop it in the fridge and use in smoothies in the morning.


  • Chocolate almond milk: add 1-2 Tbsp of cocoa to step 4
  • Strawberry almond milk: add 1/2 cup of strawberries to step 4

The variations you can do are endless!

This is a recipe that the kids can get involved in especially when it’s a healthy chocolate or strawberry milk they might be asking for.


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