How to Make Almond Milk: Velvety & Creamy

Simple Steps for How to Make Almond Milk

The high speed whir of my Vitamix turning tan nuts into a cloud white liquid is one of my favorite kitchen sounds. Honestly, once you see how easy it is to produce something this silky at home, those shelf stable cartons in the grocery aisle start to look a bit sad.

They often taste more like "nut scented water" than actual milk, don't they? I spent years settling for that thin, watery texture before I realized the secret was all in the soaking and the ratio.

When I first tried to make almond milk, I didn't soak the nuts long enough. The result was a gritty, slightly bitter mess that separated the second it hit my coffee. It was a total disaster, but it taught me that patience is the most important ingredient here.

We are essentially performing a botanical extraction, and you can't rush biology. Now, I make a fresh batch every Sunday night, and it feels like a little luxury to start the week.

This recipe is about more than just a dairy substitute, it is a creative kitchen staple that works as a canvas for so many flavors. Whether you want it plain for a savory Creamy Milk Alfredo Sauce recipe or sweetened with dates for your morning latte, the technique remains the same. We are going for a contemporary, clean finish that feels high end and tastes completely authentic.

Timings and Batch Yield Details

Chef's Note: If you are in a massive rush, you can pour boiling water over the almonds and let them sit for 1 hour. It isn't quite as silky as the overnight method, but it works in a pinch when you realize the carafe is empty.

Selecting Your Five Essential Ingredients

For the Creamy Base

The soul of this recipe is the raw almond. I always reach for Blue Diamond Raw Whole Almonds because they haven't been roasted or salted, which is vital for that pure, milky flavor.

Roasting the nuts first will give you something more like "almond butter juice," which isn't what we want for a versatile milk.

For the Flavor Profile

To keep things contemporary and refined, we use Medjool dates for sweetness. They provide a caramel like depth that white sugar just can't match. A pinch of Maldon Sea Salt is my pro secret here, it doesn't make the milk salty, but it makes the nuttiness pop.

And of course, Nielsen Massey Vanilla Extract adds that floral, high end aroma that makes the milk feel like a treat.

The Right Tools for Blending

You don't need a professional kitchen, but a high powered blender like a Vitamix A3500 makes a world of difference. It pulverizes the nuts so finely that you get a much higher yield of milk from the pulp. You will also need a fine mesh nut milk bag.

I’ve tried using cheesecloth, but it’s often too porous, leaving you with a sandy texture in the back of your throat.

The Complete Mixing and Straining Process

1. Soak 1 cup raw almonds. Place them in a glass bowl and cover with plenty of water. Note: They will expand as they hydrate.
2. Drain and rinse. After 8 hours, discard the soaking water and rinse the almonds until the water runs clear.
3. Combine in blender. Add the soaked almonds and 4 cups filtered water to the blender jar. Note: Using filtered water ensures a cleaner taste.
4. Add flavorings. Drop in 2 pitted Medjool dates, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt.
5. Blend on high. Process for 1 to 2 minutes until the liquid is white and frothy.
6. Set up strainer. Place a nut milk bag over a large bowl or pitcher.
7. Pour and squeeze. Pour the mixture into the bag and squeeze with clean hands until the pulp feels dry like clay.
8. Bottle the milk. Transfer the liquid to a clean glass jar.
9. Chill thoroughly. Store in the fridge for at least 1 hour until cold and refreshing.
10. Shake before use. Since there are no emulsifiers, natural separation will occur.

Solving Common Texture and Separation

Gritty Milk Solutions

If your milk feels sandy, your blender might not be powerful enough, or your straining cloth is too coarse. Try straining it a second time through a very fine mesh or a clean nylon stocking. I once used a tea towel in a moment of desperation, and while it was slow, the milk came out exceptionally smooth.

Fridge Separation Fixes

It is totally normal for the fat to rise to the top or the solids to settle. Since we aren't using industrial gums like carrageenan, physics just happens. A quick 5 second shake of the bottle will bring it all back together into a cohesive liquid.

Hot Coffee Curdling Tips

Sometimes the acidity in coffee can cause cold nut milk to "feather" or curdle. To prevent this, try warming the milk slightly before adding it to your cup, or pour the coffee into the milk rather than the other way around. This tempers the proteins more gently.

Fun Flavor Twists and Swaps

Rich Chocolate Twist

To make a decadent chocolate version, add 2 tablespoons of high-quality cocoa powder and an extra date to the blender. It tastes like a contemporary melted milkshake but is much lighter on the stomach.

Low Glycemic Option

If you are watching your sugar intake, simply omit the dates. The natural sweetness of the almonds is often enough, especially if you use it in savory recipes like my How to Make recipe for spiced chai.

Achieving Pro Level Stability

If you want that thick, "barista" style foam for lattes, you can add 1 teaspoon of sunflower lecithin to the blender. It acts as a natural emulsifier, helping the fat and water stay bonded even when steamed.

Storing and Using Your Batch

Storage: This fresh milk will stay vibrant in the fridge for 3 to 5 days. Because it has no preservatives, it won't last as long as the store-bought stuff. I highly recommend using a glass bottle with a tight sealing lid to prevent it from picking up "fridge smells" like onions or leftovers.

Zero Waste: Do not throw away that leftover almond pulp! I spread mine on a baking sheet and dry it out in a low oven to make almond meal. You can also mix it into oatmeal or use it as a base for energy balls. It’s essentially free flour, so it feels like a crime to bin it.

How to Enjoy Your Milk

Perfect Morning Latte

This milk froths surprisingly well if you use a hand held aerator. The high fat content from the 1 cup of almonds provides enough structure to hold small bubbles. It is the creative touch your morning routine needs.

Silky Smooth Overnight Oats

Using homemade milk for overnight oats is a total game changer. The oats absorb the liquid and become incredibly creamy, almost like a contemporary rice pudding. Combine 1/2 cup oats with 1/2 cup of your fresh milk and let it sit while you sleep.

Answering Your Common Preparation Questions

The Science of Why it Works

Extraction: When we soak the almonds, we initiate "protein denaturation," making the nutrients and fats easier to pull into the water during blending. Emulsification: The high speed blades break the almond fats into tiny droplets that stay suspended in the water, creating a stable liquid.

Myth: Soaking Isn't Necessary

Many people think you can just throw dry nuts into a blender and get the same result. The truth is, soaking neutralizes phytic acid, which can interfere with nutrient absorption. Plus, dry nuts will never give you that velvety, white as-snow appearance.

Myth: Peel the Skins First

You might see recipes telling you to blanch and peel every single almond. Unless you want a stark white "crema" for a very specific pastry, it's a waste of time. The nut milk bag will catch all those skins anyway, and they actually contain fiber and antioxidants that contribute to the overall profile of the milk.

Scaling the Recipe

If you want to double the batch (2 cups almonds), make sure your blender can handle 8 cups of liquid. If not, work in batches. For a half batch, simply use 1/2 cup almonds and 2 cups water.

The blending time remains the same, but you might need to use a smaller bowl for straining so you don't lose half the milk to the fabric of the bag.

Trust me, once you pour that first glass of cold, creamy milk that you made from scratch, you'll never look back. It’s authentic, contemporary, and so much better for you. Let me know how your first batch turns out!