Homemade Almond Milk Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - Raw heirloom almonds
  • 4 cups - Filtered Water, For Soaking Almonds
  • 5 cups - Filtered Water, For Making the Milk
  • 1 tablespoons - Maple Syrup, Optional
  • 1 whole - Dried Dates, Optional
  • Directions:

    Instructions (found and adjusted from zibafoods.com):

    1. Soak 1 cup of almonds for 12 hours/overnight** in 4 cups of filtered water, or
    enough water to fully cover the almonds (you might need slightly more
    depending on the size of your bowl or pitcher).
    2. Drain any remaining water after your soak and rinse the almonds under running
    water. Remove and discard any loose skins.
    3. Place the drained almonds into the blender with one cup of the filtered water. If
    you choose to include the pitted dates for sweetness, add them now. Close the
    blender lid and blend on low speed for 3 minutes.
    4. Add another cup of water and blend on medium speed for another 3 minutes.
    5. Slowly add the remaining water (and the optional maple syrup, if using) while
    continuing to blend for another 2-3 minutes.
    6. Pour the contents slowly through the cheese cloth over a large bowl or pitcher,
    dividing it into 2 or 3 batches depending on the size of the cheese cloth. Gently
    squeeze the cloth with your hands to push the excess liquid out from the almond
    meal. Discard the meal (or use it in cakes or granola).
    7. Using the funnel, slowly pour the mylk into your glass bottle. You might have
    more than will fit into the bottle, but this is perfect as you can enjoy a drink now,
    and still have a full bottle in the fridge.
    8. Refrigerate the almond mylk and consume within 3 days.
    *Depending upon how thick you like your almond mylk you, can increase or
    decrease the amount of water this recipe calls for. A ratio of 1 cup of Ziba almonds

    (pre-soak) to 3 or 4 cups water will give you a much creamier mylk, whereas a ratio
    of 1:6 will give you a lighter mylk. Add water as you go until you reach your desired
    ** You can soak the almonds for up to 2 days but be sure to refrigerate them if you
    plan to soak longer than 12 hours as they can go off fairly easily.

    Brief Description

    A delicious gluten free, dairy free beverage

    Main Ingredient:


    Category:  Non-Alcoholic

    Cuisine:  American

    Prep Time: 15 min


    1. Large bowl or pitcher
    2. High-speed blender or food processor
    3. Cheese cloth or muslin
    4. Funnel
    1 Quart glass bottle, preferably sterilized


    Claudia Cellini

    Posted By:


    Posted On:

    May 9, 2021

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