Homemade Almond Milk Recipe: From Soaking to Straining

Making delicious homemade almond milk is easier than you might expect. With just raw almonds, water, a few Medjool dates and a touch of vanilla, you can create a silky, naturally sweet milk that’s vegan, gluten-free and paleo-friendly. A nut milk bag or thin kitchen towel makes separating the pulp simple and mess-free.

This version is inspired by a beloved local coffee shop recipe: a lightly sweetened vanilla almond milk that elevated lattes and morning coffees. We recreated that flavor profile at home and refined the method for the best texture and ease.

Why did it take us so long to make our own almond milk? Once we tried a date-sweetened vanilla almond milk at a favorite café, we had to recreate it at home. The method is straightforward and yields a fresher, more flavorful milk than most store-bought versions.

A quick rundown: Soak raw almonds overnight to soften. Drain and rinse, then blend with fresh water, pitted dates, vanilla and a pinch of salt until fully smooth. Strain through a nut milk bag or a thin kitchen towel, squeezing out all the liquid. The typical almond-to-water ratio is 1:2 (for example, 3 cups almonds to 6 cups water) but you can adjust for creaminess.

Ingredients You Need to Make Almond Milk

• Raw almonds: we recommend raw for a mild, clean almond flavor.
• Medjool dates: use soft, pitted dates to naturally sweeten the milk.
• Vanilla bean or vanilla extract: adds warm flavor — the bean paste gives the most authentic result.
• A pinch of salt: enhances and rounds the flavors.
• Filtered water: for soaking and blending.

How to Make Almond Milk

Step One: Soak the almonds

Place the almonds in a large bowl and fully cover them with water. Soak for at least 24 hours for the softest, creamiest results. If you’re in a hurry, pour boiling water over the almonds and let them soak 1–2 hours until softened.

Step Two: Blend

Drain and rinse the soaked almonds, then add them to your blender with fresh water (a 1:2 almond-to-water ratio is a great starting point), a pinch of salt, 6–15 pitted Medjool dates depending on your preferred sweetness, and the seeds or paste from a half vanilla bean (or 1/2 teaspoon vanilla extract). Blend on high for 1–2 minutes until the mixture is smooth and fully emulsified.

Step Three: Strain

Pour the blended mixture through a nut milk bag or a thin kitchen towel over a large container. Work in batches if needed. Squeeze and press the bag or cloth to extract as much liquid as possible. The leftover almond pulp can be used in baking, smoothies, or dehydrated for almond flour.

Don’t have a nut milk bag?

A clean tea towel or thin kitchen towel works well — the goal is to separate pulp from liquid for smooth almond milk.

Step Four: Enjoy!

Use your almond milk in coffee (lattes or pour-over), cereal, overnight oats, smoothies or any recipe calling for milk. It’s fresh, naturally sweet and far more flavorful than most boxed options.

Other Ways to Flavor Almond Milk

If you prefer different sweeteners or flavorings, try one of these natural options or leave the milk unsweetened:

• Honey (for non-vegan use)
• Agave nectar
• Coconut sugar
• Raw cacao or matcha for a flavored milk

How to Store Homemade Almond Milk

Transfer the milk to airtight glass jars and refrigerate. Use within 5–7 days for best flavor and freshness. Shake well before each use, as separation is natural.

How long will homemade almond milk last?

When stored in the refrigerator in a sealed container, homemade almond milk keeps for about 5–7 days. Because it lacks preservatives, it won’t be shelf stable like many commercial products.

Recipes with Almond Milk

• Almond Milk Chai Tea Latte
• Overnight oats with almond milk
• Blueberry banana smoothie
• Almond milk lattes and matcha drinks