Homemade Sweet Almond Milk

The Balanced Kitchen
Prep Time 5 minutes
Servings 5


  • 1 cup almonds prefereably almonds which have been soaked in water overnight, your milk will be much creamier in texture
  • 5 cups water filtered if possible
  • 2 dates soaked with the almonds overnight


  • Place all ingredients in a blender and blitz for 1 minute on the highest setting.
  • Pour the liquid through a nut milk bag (or muslin if you do not have a nut milk bag) which has been placed over a sieve, over a bowl.
  • Once all the milk has been strained, squeeze all excess liquid from the nut milk bag or muslin, until there is no liquid remaining.
  • Save the remains of the almonds from the nut milk bag for a future recipe.
  • Store the almond milk in a clean bottle with a sealed top and place in the fridge.  Use within 3-4 days.
  • For a thicker milk consistency, use less water and for a thinner consistency, use more water.
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