Make-Your-Own Almond Milk
I’m a fan of almond milk. It’s very nutritious and has a TON less calories than milk, so I love to make it every once in awhile and curb those cravings.
Don’t get me wrong, I’m a HUGE cow-milk drinker. Moo. I just love anything low-cal that I can eat a lot of without feeling guilty.
I usually make a big batch of Almond Milk when I’m going to be using almonds in a recipe. That way I get a double-whammy of usefulness with hardly any extra work.
To Make
After drying the crushed almond pulp, I bake it until it’s a crumb-like, toasted texture. It makes fantastic bread crumbs and casserole toppings. I also throw them in with protein and bake crunchy breakfast bars.
So, here is the much-anticipated Almond Milk Recipe, which is so simple you’re going to wish you had thought of it. Don’t feel bad; I’m kicking myself for ever buying it from the store.
I don’t make this unless I have an advanced plan to use every part of the almond. Almond milk, to me, is just an amazingly delicious byproduct of my main recipe, which is usually some sort of casserole, green bean almondine, or energy bar that calls for crushed toasted almonds. I use almonds in a ton of my recipes because you just can’t beat the nutty, crunchy texture, not to mention the fiber, protein and nutrients!
Later today, I will be making Metal Minx Energy Bars with my residual almond pulp from this almond milk recipe, so I’ll be sure to post that as well in my log.
INGREDIENTS:
- 1 cup raw almonds
- 4 cups water (you can use filtered or whatever; I use tap water)
- Pinch of sea salt
- 2 tbsp vanilla extract
- 3 tbsp raw honey OR (I use) 2-4 Tbs to taste Splenda.
*I don’t see the point in adding calories to something if you don’t have to. Less calories = Hannah can drink more without blowing the button off her pants. Win-Win. Some people say the honey has a different flavor and makes the milk taste better. If you have an opinion, please write me.
PREPARATION:
- Soak the nuts in water for 12 hours. You should rinse and drain the nuts at least once to clean them and rinse off any sediment or excess skins.
- Combine the nuts with the water in a blender. Break all the nuts down. Let the mixture sit several times until it settles, then pulse again.
- Strain the mixture through a mesh nut bag (found at any local health food store). Add sea salt, raw honey/Splenda, and vanilla extract and mix thoroughly.
- The milk should keep for about five days, but it never lasts that long. At least not at my house…
Enjoy!
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Hannah is an elite level powerlifter with a 1200lb total (450/300/450) in the 148lb class. She has also competed in figure competitions and won a Harley Davidson Spokesmodel Bikini contest.
She has worked with a wide range of clients including athletes, the obese and the elderly. She is the owner of TotalBodyTurnaround, LLC Fitness Bootcamps and Personal Training.
Hannah also owns a vehicle shipping company, where she works with the international port system to send government vehicles overseas. She currently trains with her fiance Matthew and is simply referred to as “The MINX.”
www.HannahJPT.com
View Hannah’s Training Log 
Damn, I’m not a milk guy, especially on this cutting program that Starnes has me on, but I’m going to try this. My 9-yr old son has had Type 1 diabetes since he was 2-yrs old and I’m always looking for carb-friendlier, nutritious drinks so this recipe goes on my to-do list. Thanks Hannah for the contribution!
This is a great article! EVRY single (EVERY) doctor I have ever asked has told me avoid milk unless it’s raw. The human digestive system was not designed for the crap you buy off the store shelf. Perhaps this will be a decent alternative?
If I’m a skinny dude, do you have any recommendations to add calories?
@Justin perhaps go with regular milk if you’re looking to add calories
I made another batch today (I cooked all day because Matt had Lasik eye surgery this morning, so I HAD to make the baby some of his favorite stuff to make him feel better
I got a weird spur-of-the-moment idea and added in 4 scoops of Biotest’s Vanilla Low Varb Metabolic Drive…and this stuff ROCKS!!! The end result for the Almond Milk Recipe is four cups, so that brings the protein up to 20 grams per serving!!! Protein issue solved!
P.S- The longer this stuff sits, the better it tastes! We just never can wait…
~H
Great article! How much milk does this make?
@ Matt, if this recipe is as good as it sounds then the short answer for the amount is not enough!
The recipe makes a good four cups of milk. You could always double it (I do that sometimes), or add water if you’d like. I also like to strain the pulp and then add just a bit more water and pulse it again, to get all of the milk possible. Hope this helps!
~H
@Julian I’m lactose intolerant so I’m looking for an alternative to milk.
Hannah, do you happen to have the nutrient profile (calories, protein, fat, and carbs) for a specific serving of the milk, e.g. 1/2 or 1 cup? I’m guessing much of the fat from the almonds is lost during the straining process since you mentioned there’s fewer calories compared to cow’s milk.
Thanks again.
Ibizan,
Glad ya’ll are liking it! Has anyone made it at home yet?
Typically, Almond Milk has about 40 calories, four grams of fat, one carb and one protein. I tried making it with Biotest’s Low Carb Vanilla Metabolic Drive and the taste was alomst milkshake-y; Matt and I loved it. That upped the protein to about 20g per cup, which was like finding the most perfect delicious drink in the world
~H
Do you know the calorie count for this recipe?
Jackie,
There should be roughly 150-160 calories in the total yield of this recipe. About 40 cals/cup. See also my post above yours… Enjoy!
~H
Hi Hannah, getting ready to make my maiden batch. If I use slivered almonds is there a need to rinse/drain them while they’re soaking?
I’d say no. Rinsing is mostly just for removing excess skins/debris. I’ve no experience using slivered almonds for this, but my guess is no rinsing required. Please post up your results!!
Just curious, how long and at what temp to you bake the crushed almond pulp to dry it out into crumbs?
Hi Hannah, the slivered almonds worked great with no rinsing. Fortunately when I writing down the ingredients I misread the amount of almonds needed and I picked up a pound instead of a cup. The first batch is already gone, need to make more, a lot more.