100% Pure-Organic Almond Milk Recipe

So rich and delicious you may never buy almond milk again.

I learned recently there is very little almond used in processed almond milk we purchase in stores. Shocked, I set out to find a recipe using simple, organic ingredients to make my own. I adapted elements of recipes I found online to create the most simple, rich and delicious tasting almond milk. So good… you may never buy almond milk again.

I adore recipes that have five or less ingredients and rate a “10” on the flavor scale!  This almond milk recipe calls for only four ingredients.

 

1/2 cup organic almonds

1 teaspoon pure vanilla extract

1 pinch of salt

1 Medjool date (pitted)

 

 

Pre-Plan:  soak the almonds in water for several hours, or overnight. These little guys plump up and intensifies the nutty flavor of the almond. Drain, rinse and add almonds to the blender. I use a 40oz Vitamix blender. If you are going to invest in a select few kitchen appliances, I recommend adding the *Vitamix to the top of the list. It’s the most versatile and best in quality in my opinion. (I get a small proceed when you purchase through my affiliate link but am highly selective in what I promote to keep my site neat). 

Fill with water up to max fill line, approximately 35oz.

Add pure vanilla extract, a dash of salt and a pitted date.  The vanilla and salt combo sweetens the milk just a bit, but the date has a dual purpose: it sweetens and acts as a preservative. 

Blend for several minutes. Start on a low speed, gradually increasing intensity to a higher speed.

Set up a sturdy pitcher with a fitted mesh strainer over the top. Then, carefully insert a nut milk bag inside the strainer. Fold the sides down as necessary. Note: initially, I was introduced to this method using cheesecloth and while it did work, it was messy and not a re-useable option. The nut strainer bag is clean and has been a huge timesaver.

Pour the blend slowly through the filter bag. Allow a few minutes between pours to drip through the filter bag and mesh. Squeeze the excess using clean, washed hands or wear kitchen gloves.

Transfer the milk into a glass container and store in the fridge until cool.  

Since the ingredients are all natural, this small craft batch of almond milk is meant to be enjoyed within a few days.

Best poured over all-natural granola, fresh fruit, oatmeal, in smoothies or simply served cold in a tall glass.

Bonus Tip: If you also enjoy baking with almond flour, simply dry out the leftover almond pulp in the oven. Spread a thin layer and set oven to the lowest temperature for several hours. Then transfer to a food processor and blend until a fine consistency.  Use right away or freeze up to 3 months.

 

Comment below. What would you pair with an all-natural handcrafted almond milk?