This homemade almond milk recipe includes variations for vanilla bean, chocolate, and strawberry. Fresh, delicious and ready in no time! Plus it’s a great use for your high-powered blender.
Disclosure: I worked with Fisher to explore Chef Alex Guarnaschelli’s recipes and to create my own almond milk using Fisher Nuts and tools they provided. The opinions expressed are my own.
My brother follows a vegan lifestyle, which leads to amusing text exchanges: “Can you eat honey?” {No.} “Do you drink kombucha?” {Not anymore.} “Are you allowed to eat foods made with yeast?” {Yes.} Those conversations often turn into practical talks about cooking and plant-based ingredients. After sampling several nut milks, we both agreed that coconut and homemade almond milk are among the best—an informal, tasty conclusion that sent me into the kitchen to make my own.
I made a batch of almond milk using Fisher Nuts and my high-powered blender, and decided to create three flavored variations: strawberry, chocolate, and vanilla bean. The result was thick, creamy, and slightly like a melted milkshake—with fewer calories. If you prefer plain almond milk, simply stop after the first blending step and chill.
The technique is straightforward and requires only a short soak and a good blender. If your blender is especially powerful, you’ll get a very smooth result and won’t need to strain. The almond milk keeps in the refrigerator for about three days; some separation is normal, so shake before serving.
Homemade Almond Milk {Strawberry, Chocolate and Vanilla Flavor}
This homemade almond milk includes three simple flavor variations: vanilla bean, chocolate, and strawberry. It’s fresh, delicious, and quick to make using a high-speed blender.
Yield: 4 cups almond milk
Prep Time: 30 min
Cook Time: 5 minutes
Total Time: 35 minutes
Ingredients:
For almond milk:
- 1 cup slivered almonds
- 3 cups hot tap water (for soaking)
- 3-1/2 cups cold tap water (for blending)
For strawberry almond milk:
- 1-1/2 cups almond milk
- 5 medium strawberries, fresh or frozen
- 1 teaspoon agave syrup (optional)
For chocolate almond milk:
- 1-1/2 cups almond milk
- 3 tablespoons cocoa powder
- 2 teaspoons agave syrup or other sweetener
For vanilla almond milk:
- 1-1/2 cups almond milk
- 2 teaspoons vanilla bean paste or extract
- 2 teaspoons agave syrup (optional)
Directions:
Place 1 cup slivered almonds in a large bowl and cover with 3 cups of hot tap water. Let soak for at least 30 minutes to soften the nuts and improve texture.
After soaking, drain and rinse the almonds. Add the almonds to a high-speed blender with 3-1/2 cups cold water. Blend on low for about 3 minutes, then increase to high for 1 minute, or until completely smooth.
If your blender does not achieve a smooth consistency, strain the mixture through a nut milk bag or fine mesh sieve into a bowl, pressing the pulp to extract as much liquid as possible. The remaining pulp can be saved for baking or other uses.
At this point you have plain almond milk. To flavor, rinse the blender and add 1-1/2 cups of the almond milk plus the ingredients for your chosen variation. Blend on medium for about 30 seconds until evenly combined.
Serve immediately or chill in the refrigerator. The milk will separate slightly over time; shake well before pouring. Stored in a sealed container, it will stay fresh for about three days.