How to make Homemade Vanilla and Chocolate Almond Milk

Place 1 cup of raw unroasted almonds in a large bowl.

Add about 4 cups of water to the bowl with almonds.

Soak the almonds for a minimum of 8 hours, preferably 12 hours, at room temperature.

After soaking, drain the almonds in a colander and rinse them with cold water.

In a high-power blender, add the soaked almonds, 4 cups of filtered water, 4 dates, 0.5 teaspoon of vanilla, and 0.5 teaspoon of salt.

Blend the mixture for about 1 to 1.5 minutes until well combined.

Pour the blended mixture into a nut milk bag and squeeze out the milk until all the liquid is extracted.

Transfer the sweetened vanilla almond milk into a large mason jar and refrigerate until chilled.

To make chocolate almond milk, add 4 tablespoons of cacao powder to the remaining almond milk in the blender.

Blend for about 30 seconds to combine the cacao powder.

Pour the chocolate almond milk into another large mason jar and refrigerate for a couple of hours until cold.

Shake the jar before serving the chocolate almond milk.

Use the leftover almond pulp in various recipes like chia pudding, oatmeal, homemade granola bars, or as a streusel topping.

Equipment Needed

Spice Level:

Dietary

Allergens