Almond Milk: Traditional and Quick Recipes

I can not say that I have tried either of these recipes, but they were shared with me by a friend. A friend whose judgement I trust. A friend whom I appreciate simply for sharing these. See my girls rather enjoy almond milk, but it can get pricey. Even though I make much from scratch, and I am trying to get back to basics, I never thought to see if I could make this on my own until this dear friend. Then I started looking up recipes. People who make it kept talking about how homemade is worlds better than the store-bought. In my eagerness to save money and give the kids something they enjoy I made the first recipe I came across.

It was a flop. I went back to my friend, and talked to her about it. She offered the recipe she has been using. So it is that I share with you today, a recipe (or two) that has been passed on to me, not one that I claim to be my own. Despite the fact we have not tried them yet, I am thankful for them. I know they have been kid approved by her kiddos. The recipes should help us to save a little money, and not sacrifice in the flavor department.  So thank you to my friend and her family, you know who you are.

Almond Milk

Traditional Almond Milk

  • 1 cup of almonds
  • 4 cups of water (2 for a whole milk consistency, 6 for skim milk consistency)
  • 1 tbsp vanilla extract (optional)
  • 4 dates (for sweetness)
  • pinch of salt
  1. Soak your almonds in the water overnight. (The longer you soak your almonds the creamier things will turn out. But after two days there will not be much more of an additional benefit.)
  2. Mix your ingredients on high in your blender for 1-2 minutes. (The pulp should be thin, not large chips of nuts.)
  3. Strain through a nut milk bag, to remove the pulp.

Store your almond milk in the fridge. It should stay fresh for roughly 2 days. So I would not make more than you anticipate using in that time frame.

Now a note about your left over pulp.  The pulp can be dehydrated by baking low and slow in your oven and used for baking, or putting in oatmeal later.


Quick Almond Milk

A note from my friend on this: “I’ve only ever made the almond milk with the traditional recipe. From what I understand, the quick recipe is supposed to very good as well, but you have to buy the expensive, good organic almond butter for it to have the right taste.”
  • 2 tbsp of raw almond butter
  • 4 cups of water ( 2 cups for whole milk consistency, 6 for skim milk consistency)
  • 1 tbsp vanilla extract (optional)
  • 4 dates (for sweetness)
  • Pinch of salt
  1. Place your ingredients in the blender.
  2. Blend for 30 seconds to 1 min
  3. Straining is not necessary, milk can be enjoyed as is.



(Notes: These are not my recipes I am not in any way trying to claim they are. I just want to share the recipes that were shared with me. Also I will try to answer questions the best I can. I am currently in the process of making my first batch.)

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