Learn how to make almond milk at home — it’s incredibly easy and tastes far better than most store-bought versions. No overnight soak required; a quick soak delivers fresh, creamy almond milk in under 30 minutes.
If you’re like me and hate planning recipes a day ahead, this quick-soak method is for you. You don’t need to soak almonds overnight to get smooth, creamy milk — just a short hot soak softens them enough to blend into delicious homemade almond milk.
Ingredients
- Raw almonds — use raw, not roasted.
- Water
- Optional: Pure maple syrup or dates for sweetening, and pure vanilla extract for vanilla-flavored milk.
What else do I need?
Most of the equipment is inexpensive and common in a home kitchen:
- Blender — a high-speed blender produces the creamiest milk, but a regular blender works fine if you blend a bit longer.
- Nut bag, cheesecloth, or thin towel — for straining the milk. Nut milk bags are convenient and reusable.
- Glass jars or airtight containers — for storing the milk in the refrigerator.
How to make almond milk
Simple process: quick soak, blend, strain, and store. Below is an overview; full details are in the recipe card.
- Place the almonds in a small pot and add 3 cups of water. Bring to a boil, then remove from heat and let the almonds soak for 15 minutes.
- Drain and transfer the almonds to a blender. Add 4 cups of fresh water and any optional sweetener or vanilla.
- Blend on high for 1–2 minutes until the mixture is creamy and evenly white. Blend a little longer if using a standard blender.
- Strain the blended mixture through a nut milk bag, cheesecloth, or thin towel into a large bowl or measuring cup. Squeeze to extract all the liquid.
- Transfer the strained milk to glass jars or airtight containers and refrigerate.
Flavor variations
- Vanilla — add 1 teaspoon pure vanilla extract and 2–3 tablespoons maple syrup (or to taste) for a lightly sweet vanilla milk.
- Chocolate — whisk in 3 tablespoons cocoa powder and additional sweetener for a chocolate almond milk.
- Strawberry — blend in 1 cup freeze-dried strawberries (or 1–2 cups fresh strawberries) and sweeten to taste for a fruity milk.
What to do with almond pulp
After straining you’ll have almond pulp. Don’t waste it — it can be dried and turned into almond meal, mixed into energy bites, folded into cookie dough, or used for crackers and other baked goods. If you don’t have a use right away, freeze the pulp in portions for later recipes.
Storing almond milk + freezing
Store homemade almond milk in airtight glass containers in the refrigerator for up to 4 days. Because it contains no preservatives, it won’t last as long as commercial varieties. If you can’t use it within a few days, freeze the milk in ice cube trays and add cubes to smoothies as needed.
Does it froth for lattes?
This almond milk froths very well for coffee and lattes — better than many store-bought non-dairy milks when using a quality frother. If you enjoy lattes, homemade almond milk can be a pleasant surprise.
Where to use homemade almond milk
Use this almond milk anywhere you would use dairy or plant-based milk: over cereal or granola, in smoothies, coffee, baking, and cooking. It pairs well with sweet and savory recipes and can substitute cup-for-cup in many dishes.
How to Make Almond Milk – Quick Soak Method!
Ingredients
- 1 cup raw almonds
- 4 cups water
For vanilla almond milk
- 2-3 tablespoons pure maple syrup, or more to taste
- 1 teaspoon pure vanilla extract
Instructions
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Quick soak the almonds: Put the almonds in a small pot and cover with 3 cups of water. Bring to a boil, then remove from heat and let them soak for 15 minutes. (If you prefer, you can soak them overnight.)
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Drain and add the almonds to a blender with 4 cups fresh water and maple syrup/vanilla if using.
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Blend on high for 1–2 minutes until smooth and creamy.
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Strain through a nut milk bag, cheesecloth, or thin towel over a large bowl. Squeeze well to extract all liquid. Save or discard the almond pulp.
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Transfer the milk to airtight containers and refrigerate for up to 4 days. Freeze portions if you won’t use it that quickly.
Notes
- Sweetener options: Use maple syrup, a few dates, or granulated sugar to sweeten. Adjust to taste or omit for unsweetened milk.
- Chocolate variation: Add 3 tablespoons cocoa powder and increase sweetener to taste.
- Strawberry variation: Blend in 1 cup freeze-dried strawberries or 1–2 cups fresh strawberries and sweeten to taste.
- Freeze almond milk in ice cube trays for easy portions to add to smoothies.