Amy Chaplin's Homemade Almond Milk Recipe

Whole Living, July/August July/August 2012
  • Yield Makes 2 1/2 cups
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  • 1/2 cup whole raw almonds
  • 1/2 teaspoon vanilla extract
  • Pinch ground cinnamon
  • Pinch coarse salt


  1. Place almonds in a small bowl and cover with 2 inches of water. Let soak overnight in refrigerator.

  2. Drain almonds and remove skins with a paring knife. Discard skins. Transfer to a blender and add 2 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute.

Cook's Note

Milk can be stored in the refrigerator for up to 5 days.

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