Homemade Almond Milk

This almond milk is incredibly easy to make, contains no sugar, and is absolutely delicious. I first concocted this rich refresher last year when I was trying to return to cleaner eating habits and ended up enjoying this by itself as a dessert.

With only four ingredients, this almond milk is a breeze — and much healthier than the additive laced versions you’ll find in the grocery store. Make sure you use raw almonds (instead of roasted) to achieve the right flavor.

Homemade almond milk


1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
sea salt

1. In a bowl, cover the almonds with water and let stand overnight in the refrigerator.

2. Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and a pinch of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an covered container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.

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