Almond Milk

I’m not sure if it’s just because I have a baby who will be turning one soon or because it’s just a fad, but there’s something about nut milks that I just can’t stop hearing and reading about them wherever I go. Now, nut milk is exactly what it sounds like. A drink made out of nuts. In this case, almonds. It’s not milk in the traditional comes from a mammal who just had a baby way, but it’s a nice dairy-free alternative for baking, drinking, cooking, and definitely marinating meats that you can’t use cow’s milk for (think fried chicken). 

Of course, you can buy this stuff in grocery stores. But it’s so easy to make, why would you? Plus there are no preservatives and you control the flavorings and sweetness when you make it yourself.

I wish I had a Vitamix to make this with. But I don’t. A regular blender works fine, and so does an immersion blender, which is what I used…but it’s not perfect, and I know something more powerful would make a big difference. Also, while you can use cheesecloth to strain the milk at the end, a nut milk bag is better because of the shape and the fact that it’s reusable.

There are many many recipes online for almond milk, all with different ratios of water to almond, and all with different flavors and sweeteners. I decided to do a 4:1 ratio and add just a cinnamon stick. I loved it! I’m going to experiment with different ratios for a creamier milk

Almond Milk


  • 1 cup whole raw almonds
  • 4 cups water
  • 1 cinnamon stick


1. Soak almonds, water, and cinnamon stick in a bowl overnight (or for about 8 hours)

2. Discard cinnamon stick

3. Blend water and almonds

4. Strain liquid through a cheesecloth or nut milk bag.

5. Enjoy plain, with cereal, as a pareve milk substitute in your desserts. It lasts for about a week in the fridge.