• 2 cups of water
  • 1 cup of almonds


It’s easier than you think. Start with a ratio of 2 cups of water to 1 cup of almonds. Leave the almonds to soak in water overnight. They can sit for up to two days. The longer you let them sit the creamier the milk will be. If you add more water, the almond milk will be thinner, less water will make it thicker.  Once the almonds sit overnight, drain the water off and rinse them. If you used 1 cup of almonds, then mix the soaked almonds with another 2 cups of fresh water in a blender and grind them until smooth. This time, drain the liquid off the almonds through a strainer and catch the liquid underneath. This is the almond milk.


Fresh almond milk can only last for a few days in the fridge so only make as much as you think will be used in a short period of time. Drink the milk plain or add honey or cinnamon or vanilla, whatever your taste buds fancy.