Homemade Almond Milk

This simple recipe is my new favourite thing to do weekly. Once you make almond milk at home, it’s hard to go back to store-bought. It's creamy, fresh, and you know exactly what's in it. I use it in my coffee or matcha, or add it to my protein smoothie for extra richness.

Ingredients:

• 1 cup raw almonds (soaked overnight)

• 4 cups filtered water

• 1 pitted date (or more, depending on how sweet you like it)
  

• A pinch of Himalayan salt

Instructions:

1. Soak the almonds overnight in water (8–12 hours). This softens them for blending and helps with digestion.

2. Drain and rinse the almonds before adding them to your blender.

3. Add 4 cups of fresh filtered water, the pitted date, and Himalayan salt.

4. Blend on high for about 1 minute, until the almonds are fully broken down and the mixture looks milky.

5. Strain using a nut milk bag (or fine mesh strainer/cheesecloth). Gently squeeze to extract all the liquid.

6. Store in a glass jar in the fridge for up to 4 days. Shake before each use—natural separation is totally normal.

Optional Add-ins:

• ½ tsp vanilla extract for a warm flavour

• 1 tbsp cocoa powder for a chocolate twist

• A pinch of cinnamon or cardamom for something cozy

Pro tip: Save the almond pulp! You can dry it and reuse it in baking, smoothies, or even energy bites.