I used to make almond milk way more difficult than it had to be by peeling the skin off of each almond before blending. That was silly. Ain’t nobody got time for that.

Homemade almond milk is super easy to make at home. Plan to soak the almonds a good 4 hours at room temperature or up to overnight in the refrigerator before blending them, as this restores their nutrition, cleans them, and makes them soft enough to blend. The active time to make almond milk is about 5 minutes.

I am obsessed with coconut right now so decided to add some unsweetened shredded coconut to the blender along with the almonds. That was a good move, this stuff is tasty!

If you don’t have a nut milk bag just click on the link and order one now. Don’t think about it, just do it. And while you’re at it, might as well order two.

The beauty of making nut milk at home is that the taste is very clean. The almonds, coconut, and vanilla all are present but in a more delicate and natural way. The texture is silky smooth, rich, cold, and heavenly.

Homemade nut milk will not last as long as store bought milk so smaller batches work better. If you find after 3-4 days you still have the milk in your fridge, freeze the remainder in ice cube trays and use for smoothies.

Homemade Coconut Vanilla Almond Milk
If I’m using this milk to make chia seed pudding, smoothies, or shakes I’ll use 4 cups of water. If I’m using it as a coffee creamer, in raw desserts, or to enjoy a glass of, I’ll use 3 cups of water as the less water you use, the more rich the final product will be.

1 cup organic raw almonds, soaked 3-5 hours, rinsed and drained

1 cup unsweetened organic shredded or flaked coconut

3-4 cups purified water

2-3 tablespoons pure Grade B maple syrup

1 vanilla bean scraped and cut into one inch pieces or 1 1/2 teaspoons pure vanilla extract

pinch of fine grain sea salt

Place all ingredients in a high speed blender (including vanilla pod) and blend on high 1 1/2 to 2 minutes. Strain mixture through a nut milk bag, a few layers of cheesecloth, or a clean unbleached kitchen towel into a clean bowl.

Pour carefully into a four cup capacity glass measuring container (or back into the cleaned blender) so you can use the spout to pour the mixture carefully into a storage container with a tight fitting lid. I use large mason jars or recycled glass jars from the store. This will last 3-4 days in the refrigerator. Shake vigorously before using.