Two small jars of almont milk in front of a tall bottle of almond milk
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5 from 3 votes

Almond Milk

Here we show you how to make Almond Milk. Store bought almond milk can be expensive, so making your own is better - and you can flavour it how you want.
Prep Time4 hrs
Total Time4 hrs
Course: Drinks
Cuisine: American, British
Servings: 4 servings
Calories: 182kcal
Author: Dannii



  • 200 g almonds
  • water for soaking; enough to cover all the almonds
  • 1000 ml cold water for blending
  • 2 tbsp maple syrup


  • Place the almonds in a large bowl and then cover with water. Leave them to soak for at least 6 hours but overnight is best (they will absorb some of the water) and then drain and fully rinse them.
  • Put the soaked almonds in a high powered blender, along with the water for blending, the sweetener you are using and any other flavours.
  • Blend on high for around 3 minutes until it is smooth and creamy.
  • Using a nut-milk bag, cheesecloth or fine mesh sieve, strain the almond milk in to a bowl. Then transfer that in to an airtight container and keep it in the fridge.



  • Instead of almonds, you could use cashews to make an even creamier milk.
  • If you like your milk a little bit sweet, you can use maple syrup, honey or agave to sweeten it, or even blend in some dates.
  • Why not try a flavoured almond milk? We like vanilla, cocoa or cinnamon.
  • This milk will keep in the fridge for up to 4 days, however it is best up to 2 days, so just make as much as you need.


Serving: 250ml | Calories: 182kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 257mg | Fiber: 4g | Sugar: 5g | Calcium: 89mg | Iron: 1.2mg