Make it Yourself

photo 2 If you are anything like me, you are among the zillions of health seekers who are considering switching their milk intake to almond milk. When I first considered making such a switch, I sampled the myriad store varieties. Taste was my first concern, but as I found myself drinking more almond milk, I started to question all the ‘extras’ found in the list of ingredients, especially carrageenan. This troubling additive made me consider if I could make my own; and if we did, would it taste as good as our favorite brand? Well, I am here to say, our homemade almond milk tastes divine and the health benefits are worth the effort:

Almond milk is one of the most nutritionally valuable milk substitutes available today. It is high in a number of vitamins and minerals, including vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. Almond milk is low in calories, at only 40 calories per eight ounce serving, and low in fat. It contains only three grams of fat per eight ounce serving. Almond milk is lactose, gluten, casein and cholesterol free; it’s also free of saturated fats” (The Healthier Choice).

Follow this simple recipe and you will love getting all the benefits with none of the additive concerns.

Ingredients: 1/2 cup raw almonds that have been soaked overnight, 3 cups water, 1-2 tablespoons maple syrup, 1/4-1/2 teaspoon vanilla and a pinch of salt. (The vanilla is our addition to this basic recipe and adds a fabulous flavor!)



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The only piece of equipment we needed to buy was a nylon nut milk bag. (We use a Vitamix blender, which is an all-around-fabulous kitchen aid, but any blender will do the trick.) Where to start? Soak the almonds overnight. We generally make a double batch over the weekend and store it in a glass container in the refrigerator for the week.

Here are the basic instructions:

  • Rinse the soaked almonds
  • Place them in the blender with three cups of water
  • Add maple syrup and vanilla and salt
  • Blend for 2-3 minutes until the mixture is frothy
  • Pour the milk mixture through the nut bag into a large bowl
  • Squeeze out the liquid
  • (You can add the leftover pulp to muffin recipes or other flour delights for more protein!)
  • Store in a glass container in your refrigerator for 3-4 days

(Nourishing Meals)

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Better than soy milk? Possibly. Better than cows milk? Probably. Delicious taste, simple to make, and completely satisfying? Most definitely!

12 thoughts on “Make it Yourself

  1. First of all, I love the bowl you use. It reminds me of ones my mom and nana had. Second, how long would you say this takes you? Third, any ideas on the health benefits vs. soy? I’m intrigued by the possibilities!


    • Good eye, the bowl is an old one, and most likely passed down from a Nana! As far as health, I am not going to pretend to be an expert by any means, but I hadn’t made soy milk, so there is no comparison for me. There is more protein in soy milk, but weighing the additives used, I’ll stick to our homemade almond milk. It’s just 100% yummy!!


  2. I’ve been hearing about almond milk a lot recently and it got me curious about it. I haven’t had almond milk before but I love both milk and almond so I assumed I’d like how it would taste like. I love making homemade version of anything possible so this is something I’d definitely try. I’d probably try the ones you can buy just so I have a comparison. Milk has a lot of health benefits but not all of us can digest it properly and those people that can’t tend to skip milk and its health benefits altogether, I have some friends that are like that so hopefully this is something that I can recommend to them. Thanks for the recipe!


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