How to Make Your Own Almond Milk …Easy as 1-2-3!

You’ve decided you’re done drinking cow’s milk, or lactose intolerance has decided it for you. So now you need to choose an alternative.

There’s rice milk, but its high glycemic index can cause your blood sugar to spike. Then there’s soy milk, but that can cause problems with hormone levels. Coconut milk is a healthy option, but you don’t love the taste. What to do???

Never fear, almond milk is here!

almond milk


In addition to having a light and refreshing taste, almond milk has multiple health benefits:

  • Supports heart health. There’s no cholesterol or saturated fat in almond milk. Plus, it’s low in sodium and high in healthy fats like omega fatty acids, which help prevent high blood pressure and heart disease.
  • Helps with weight management. There are about 60 calories in 1 cup of almond milk making it a calorie-friendly option.
  • Keeps your body strong and your skin glowing. Almond milk is loaded with many vitamins and minerals your body needs: calcium and vitamin D for strong bones and teeth,  B vitamins like iron and riboflavin for muscle growth and healing, and vitamin E for skin health.
  • Reduces your risk for diabetes. Because of its low glycemic index, almond milk will not cause your blood sugar to spike.  Your body will use its carbs as energy instead of storing them as fat.
  • Aids in digestion. Almond milk contains fiber, which helps keep your digestion in check.


If you buy almond milk in the store, here’s what a typical list of the milk’s ingredients looks like:


That’s an awfully long list for milk that only requires 3  ingredients! Other than water, almonds and sea salt, most of these ingredients function as preservatives and thickening agents. And some of them (like carrageenan) have been linked to health issues like digestive difficulty. Ew!

Good news! Almond milk is really easy to make yourself and only requires 3 simple ingredients.




  • Fully submerse the almonds in a bowl or pan with purified water. Add the 1/2 teaspoon of sea salt, cover and soak the almonds for at least 12 hours.
  • Drain the water and rinse the almonds well. (This stainless steel colander works great for draining and rinsing jobs!)
  • Pour the almonds and the 4 cups of purified water into a high-speed blender. (I highly recommend investing in a Blendtec for exceptional blending performance.)
  • Blend the mixture for several minutes until it’s smooth and creamy. (NOTE: The mixture will expand a bit, so make sure there’s enough room in the blender jar.)
  • Strain the mixture into a large bowl using a nut milk bag.
  • Pour the almond milk into a glass pitcher with a good seal (I love this one!). It will keep for up to 5 days.

If you go through lots of milk in your house, you can multiply this recipe to make as much as you need!

Cheers to enjoying almond milk that’s fresh, delicious and isn’t loaded with unnecessary ingredients!

With love and gratitude,



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