Homemade Almond Milk

They don’t have udders, but that doesn’t mean they can’t be milked…

Homemade Almond MilkNot all milk comes from a cow. Theses days a good amount of it comes from nuts like cashews and almonds, coconuts even. Why? Well, mostly because milk doesn’t agree with a lot of people anymore. Somewhere along the way dairy started screwing with the modern stomach and so a good amount of people now choose nut milks. Problem is, a lot store-bought stuff has chemicals and preservatives in it, so we asked our friend Mikaela to show us how to make Almond Milk from scratch.

@mikaelareubenMikaela is an amazing chef with a healthy approach that uses the best local ingredients. Check out her website and follow her on Instagram.

Thanks again, Mikaela.


2 cups raw organic almonds

1 vanilla bean (or 2 teaspoon of extract)

1 to 2 tablespoons honey

6 cups cold water (preferably filtered)

Cheese cloth 


Soak the almonds in water for around 10 to 12 hours  

Rinse the almonds well

Add almonds and water to blender

Spoon in the vanilla and honey

Blend vigorously (hang on tight)

Place cheese cloth (double layered) over a bowl and pour blended almond milk over

Using the cheese cloth, lift the mixture up and squeeze it into the bowl until the liquid has completely drained

Pour the milk into containers (such as mason jars) and store for up to 3 days (meh, maybe 4) 

Pour over cereal or use in coffee (or any other way you would use almond milk)


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