Close-up of soaked raw almonds in a glass bowl filled with water, showing the nuts partially submerged and glistening

How to Make Almond Milk: Step-by-Step Guide

There’s something deeply satisfying about making your own almond milk at home. Not only do you know exactly what’s going into your glass, but you also sidestep the preservatives and additives lurking in store-bought versions. Plus, homemade almond milk tastes fresher and creamier than most commercial options—and it’s surprisingly simple to make.

Whether you’re lactose intolerant, vegan, or just exploring alternatives to dairy, learning how to make almond milk is a game-changer for your kitchen routine. The process requires minimal equipment and just a handful of ingredients you probably already have on hand. In less than 10 minutes of active work, you’ll have a batch of delicious, creamy almond milk ready to pour over cereal, blend into smoothies, or enjoy in your morning coffee.

The best part? Once you master this technique, you’ll realize how easy it is to control the thickness, sweetness, and flavor to match your exact preferences. Let’s dive into the details.

What You’ll Need

Making almond milk doesn’t require fancy equipment. In fact, most home kitchens are already equipped with everything necessary. Here’s what you should have ready:

High-powered blender: A regular blender works, but a high-powered one (like a Vitamix or Ninja) produces smoother, more consistent results and breaks down the almonds more thoroughly.
Fine mesh strainer or nut milk bag: This is essential for separating the creamy liquid from the solids. A nut milk bag is reusable and eco-friendly, while a fine mesh strainer works in a pinch.
Large bowl: For catching the strained milk and holding the strainer.
Measuring cups and spoons: Precision matters when you’re perfecting your recipe.
Storage containers: Glass bottles or jars work best for keeping your milk fresh and are better for the environment than plastic.

If you’re serious about making almond milk regularly, investing in a dedicated nut milk bag is worthwhile. They’re inexpensive, durable, and make the straining process significantly easier than traditional methods.

Ingredients

The beauty of homemade almond milk is its simplicity. You need just two essential ingredients, with optional additions for flavor:

Raw or blanched almonds: 1 cup (about 140 grams). Raw almonds have more nutrients, while blanched almonds produce a whiter milk.
Water: 4 cups. Filtered water produces the best-tasting results, though tap water works fine if that’s what you have.
Salt: A pinch (optional, but recommended). It enhances flavor without making the milk taste salty.
Sweetener: 1-2 tablespoons of honey, maple syrup, or agave nectar (optional). This is entirely up to your preference.
Vanilla extract: ½ teaspoon (optional). Adds a subtle, pleasant flavor.

The ratio of almonds to water determines how thick and creamy your milk will be. Start with the 1:4 ratio and adjust to your taste. Some people prefer thinner milk for cereal, while others want something creamier for coffee.

High-powered blender filled with blended almond milk mixture, showing the creamy white texture in motion mid-blend

Step-by-Step Instructions

Follow these instructions carefully for consistently excellent results every time:

Step 1: Soak Your Almonds

Place 1 cup of raw almonds in a bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight. Soaking softens the almonds, makes them easier to blend, and removes enzyme inhibitors that can interfere with digestion. After soaking, drain the almonds thoroughly and rinse them under cold water.

Step 2: Drain and Rinse

This step is crucial. Drain all the soaking water completely and rinse the almonds well under running water. The soaking water contains compounds you don’t want in your milk, so don’t skip this.

Step 3: Blend

Add the drained almonds and 4 cups of fresh, filtered water to your blender. If you’re using sweetener or vanilla extract, add it now. Blend on high speed for 45-60 seconds until the mixture is completely smooth and creamy. You should see no visible almond pieces.

Step 4: Strain

Place your nut milk bag or fine mesh strainer over a large bowl. Slowly pour the blended mixture through the strainer, letting gravity do most of the work. Don’t squeeze or press the bag initially—just let it drain. Once most of the liquid has passed through, gently squeeze the remaining milk from the solids. This typically takes 2-3 minutes total.

Step 5: Store

Pour your freshly made almond milk into clean glass jars or bottles. Store in the refrigerator immediately.

Nut milk bag suspended over a clear glass bowl catching fresh almond milk, showing the straining process with white liquid flowing through

Pro Tips and Tricks

Use blanched almonds for a whiter appearance: If you prefer milk that looks more like store-bought versions, blanched almonds (with skins removed) are your answer. They produce a whiter, more visually appealing milk.

Don’t throw away the pulp: The leftover almond pulp is incredibly useful. You can use it as a flour substitute in baking, add it to smoothies, or mix it into oatmeal for extra nutrition and texture. Store it separately in an airtight container for up to 5 days.

Experiment with ratios: The 1:4 almond-to-water ratio is a starting point. If you want thicker, creamier milk, use 1:3. For thinner milk, try 1:5. Make a note of what you prefer so you can replicate it.

Temperature matters: Some people blend with room-temperature water, while others use slightly warm water for a creamier texture. Experiment to see what you prefer. Avoid hot water, as it can damage the blender and affect the milk’s nutrition.

Blend thoroughly: Underblending results in grittier milk. Aim for at least 45 seconds on high speed. If your blender isn’t powerful, go longer.

Strain efficiently: If you’re using a nut milk bag, wet it first with cool water before straining. This prevents the milk from sticking to the bag and makes cleanup easier.

Storage and Shelf Life

Homemade almond milk has a shorter shelf life than store-bought versions because it contains no preservatives. Here’s what you need to know:

Refrigerator: Store in an airtight glass container on a shelf (not the door, which experiences temperature fluctuations). Homemade almond milk typically lasts 3-5 days.
Freezer: You can freeze almond milk for up to 3 months. Pour it into ice cube trays for convenient portions, or freeze in jars leaving 1-2 inches of headspace for expansion.
Signs of spoilage: If it smells sour, tastes off, or shows visible mold, discard it immediately.

To extend shelf life slightly, add a pinch of sea salt (which acts as a natural preservative) or store in the coldest part of your refrigerator.

If you find yourself making large batches, freezing is an excellent option. Thawed almond milk separates slightly, so give it a good shake before using. It works particularly well in smoothies, baking, and cooking, where the separation is less noticeable than when drinking it straight.

Troubleshooting Common Issues

Milk is too thin: Use fewer almonds or less water next time. You could also blend for longer or add a tablespoon of how to make heavy cream techniques to understand creaminess factors. Alternatively, blend a small portion of the finished milk with a few raw almonds to create a thicker base.

Milk tastes bitter: This usually means you blended for too long or the almonds were old. Fresh almonds are key. Also, don’t use blanched almonds that have been sitting around for months—they can develop a bitter taste.

Milk is grainy or gritty: You didn’t blend long enough or your blender isn’t powerful enough. Try blending for a full minute next time, or invest in a higher-powered blender for smoother results.

Milk separates quickly: Some separation is normal, but excessive separation suggests you didn’t blend thoroughly enough. Shake well before each use.

Almonds won’t soak: Make sure you’re using fresh almonds. Old almonds can become hard and won’t soften properly. Also, ensure the water is room temperature—very cold water slows the soaking process.

Flavor Variations

Once you’ve mastered the basic recipe, try these delicious variations:

Chocolate almond milk: Add 2 tablespoons of unsweetened cocoa powder and 2-3 tablespoons of honey or maple syrup. Blend everything together for a rich, chocolatey treat.
Cinnamon spice: Add ½ teaspoon of ground cinnamon, a pinch of nutmeg, and a tablespoon of honey for a warming, autumn-inspired flavor.
Vanilla bean: Scrape the seeds from a vanilla bean and add them to the blender for a more sophisticated, natural vanilla flavor than extract alone provides.
Strawberry almond milk: Add ½ cup of fresh or frozen strawberries and a tablespoon of honey. This creates a naturally pink, slightly sweet milk perfect for smoothie bowls.
Cardamom and rose: Add ¼ teaspoon of ground cardamom and a few drops of rose water for an exotic, luxurious flavor inspired by Middle Eastern cuisine.

You can also combine almond milk with other nut milks. Try blending equal parts almonds and apple cider techniques for understanding fermentation, or create a mixed-nut milk by combining almonds with cashews, hazelnuts, or macadamia nuts. Each nut brings its own unique flavor profile and nutritional benefits.

For those who enjoy the ritual of morning beverages, making flavored almond milk pairs wonderfully with how to make French press coffee. The two complement each other perfectly for a luxurious breakfast experience.

If you’re interested in expanding your homemade beverages beyond milk, you might also explore how to make distilled water for cooking and other culinary purposes, or even learn about how to store ginger for making fresh ginger-infused almond milk.

For those who want to take their kitchen skills further, understanding how to how to clean coffee maker properly ensures all your beverage-making equipment stays in top condition, whether you’re making almond milk or morning coffee.

Frequently Asked Questions

Can I use roasted almonds instead of raw?

Yes, but the result will be slightly different. Roasted almonds produce a nuttier, richer-flavored milk, while raw almonds yield a milder taste. Both work well—it’s simply a matter of preference. Roasted almonds may also produce slightly less creamy milk because some of the natural oils are reduced during roasting.

Do I need a high-powered blender?

A regular blender works, but you may need to blend longer (up to 90 seconds) and the texture might be slightly less smooth. A high-powered blender is more efficient and produces superior results, but it’s not absolutely necessary if you’re just starting out.

Can I make almond milk without soaking?

Technically yes, but soaking is highly recommended. Soaked almonds blend more smoothly, create creamier milk, and the soaking water removes enzyme inhibitors that can cause digestive discomfort. Skipping this step results in grittier milk and a less pleasant drinking experience.

Is homemade almond milk healthier than store-bought?

Homemade almond milk has certain advantages: no preservatives, no added oils, and you control the sweetness. However, commercial almond milk is often fortified with calcium and vitamins that homemade versions lack. If nutrition is your primary concern, you can add a small amount of powdered calcium supplement to your homemade milk.

What’s the best way to use leftover almond pulp?

Almond pulp is incredibly versatile. Use it as an almond flour substitute in baking, mix it into oatmeal or yogurt, add it to smoothies, or make homemade granola bars. Some people even dry it completely and grind it into fine flour for baking projects.

Can I make almond milk with a food processor?

A food processor won’t work well for this task. You need a blender because the high-speed spinning action is essential for breaking down the almonds into a fine, creamy consistency. A food processor simply can’t achieve the same texture.

Why does my almond milk separate?

Some separation is completely normal and natural. Unlike store-bought versions with emulsifiers, homemade almond milk will separate over time. Simply shake the container before each use. If separation happens immediately after making it, you may not have blended long enough.

Can I use flavored extract in my almond milk?

Absolutely. Vanilla, almond, coconut, and hazelnut extracts all work beautifully. Start with ½ teaspoon and adjust to taste. Remember that extract is concentrated, so a little goes a long way.

How many almonds does it take to make a glass of milk?

Our basic recipe uses 1 cup of almonds to make about 4 cups of milk. That means each 8-ounce glass contains roughly 2 tablespoons of almonds. This provides a good amount of protein and healthy fats in each serving.

Can I make almond milk in bulk?

Yes, simply multiply the recipe. However, remember that homemade almond milk only lasts 3-5 days in the refrigerator, so don’t make more than you can consume in that timeframe. Freezing in portions is a smart strategy for bulk preparation.