Homemade almond milk is a no brainer. Besides the minimal effort it takes to make, the cheeky look on peoples faces after they toss back that white milky, frothy, vanilla bean speckled treat is really too good to be true. 

There are countless reasons why I steer clear of cows milk, especially when the alternative like almond milk is incredibly nutrient and alkaline dense and ridiculously versatile, what's not to love? I got inspired to make it after reading 'Clean' by Dr. Alejandro Junger where he talks about how the root of almost all chronic and preventable diseases start in the gut (our 2nd brain). But that's a whole other conversation. I soon started keeping pitchers of my almond milk around - adding it to my kale, pineapple and almond butter smoothies, with my baked oatmeal and tea in the mornings and even into my soups for a silkier texture. 

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I love Horchata, the lightly sweetened Mexican rice drink, and found that I can get a similar feel with my almond milk by adding dates, vanilla, cinnamon, or even honey. Brazil nuts also work well here. Give it a try. You'll want to invest in a nut milk bag. Feel free to drink the milk with pulp but I like to strain the nuts for a pulp free creamy texture and a nut milk bag works best. If you don't have one, a fine mesh strainer, cheesecloth, or even fine mesh hosiery works too. I like to buy a bunch of nuts in bulk and milk them in batches, soaking more than just 1 cup at a time. Lets make some milk!


1 cup raw almonds

3 cups filtered water

3 medjool dates

1 teaspoon vanilla extract (or half a vanilla bean)

1/2 teaspoon cinnamon

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Soak almonds in a bowl for 3 hours and discard the soaking liquid. Place the nuts in a blender with 3 fresh cups of filtered water, dates, vanilla, and cinnamon. Blend well for at least a minute. A VitaMix comes in handy here but not necessary. With a container to put your new liquid in and your nut bag in hand - working in batches, strain the milk through your nut bag and squeeze out every last bit. Pour this into your storage container. Taste it, nod your head and enjoy. You've made your almond milk! This will keep for up to 5-7 days refrigerated.