DIY Wednesday: Almond Milk

ThereDIY Almond Milk is no shortage of nut milk tutorials out there.  There are so many that I almost thought about skipping it as part of my DIY series.  I didn’t think that I could really add much to what you can already find.  Then I remembered the first time that I made my own almond milk and I realized that I did have something to add.

I was really excited to make my own almond milk since I always buy it.  I thought this would be perfect because I could save money and control all the things that went into my milk.  I followed the recipe and all the instructions exactly and poured out a glass and eagerly took a big sip.

And promptly spit it back out.

Instead of the creamy delicious drink I was expecting it tasted like dirty water.  Not the most appetizing thing.  I tried to figure out what I did wrong.  Maybe I used bad almonds? Did it matter that I used an old food processor instead of a fancy Vitamix? Did I not use good water?

I tried again, this time with brand new almonds, a fancy Vitamix, and cold filtered water.  I still got dirty water almond milk.  I tried tweaking every part of making the almond milk, using less water and more almonds, blending for a long time, anything I could think of to try and make the almond milk work.  Then by accident I ran out of the cheesecloth I was using to strain the almond milk and had to use a regular mesh strainer.  I thought I would have another bad batch, but I ended up with the creamy and delicious milk I had been looking for.

I tried it this way again and got the same result.  By not completely straining out all the blended almond pieces, I was able to recreate the same taste and texture as store bought almond milk.  Give this a try and start making your own milk instead of buying. Oh and P.S. you don’t need the fancy Vitamix…but it doesn’t hurt!

Here is my DIY almond milk with a slight tweak in technique.

DIY Almond Milk 

DIY Almond Milk

You will need a food processor/blender and a regular mesh strainer. You can use a nut milk bag or cheesecloth, but you might end up with the dirty almond water.

  • 1 cup raw almonds
  • 3 cups filtered water
  •  optional: 1 tsp vanilla, 3-4 pitted dates to make it sweeter (I like it plain)
  1. Place soaked almonds into a blender or food processor and pulse a few times to break up the almonds a little.
  2. Add in the 3 cups of water.  Blend for a few minutes until the almonds are completely broken down.  If you have a high powered blender this will only take a minute.  Other blenders and food processors will need a little more time.
  3. Place the mesh strainer over a large bowl and pour the milk over the strainer.  You might need to help push the water through the strainer with a spatula.  It’s ok if some of the almond pulp makes it through the strainer, in fact, that’s what you want!
  4. Transfer the strained milk into a container and keep in the fridge for up to 4 days.  Keep the pulp and dry it out to use for other baking needs.

DIY Almond Milk

Chocolate Macadamia Milk

Who doesn’t like chocolate milk?  It’s chocolate that you can drink!  When I was younger, we had a glass of milk with every meal but chocolate milk was a special treat.  We didn’t buy it often and when my mom did let us have it she would mix it with regular milk to make it last longer and cut down on the amount of sugar we were consuming.  Pretty sneaky mom!

I haven’t had regular chocolate milk in years due to my lactose intolerance and the fact that there really is a lot of sugar in those drinks.  But I had a hankering the other day and I decided to try my hand at making a nut milk version.  Now I will say that I don’t have a fancy high powered blender like the Vitamix or Blendtec but I was still able to make a decent nut milk with my old Ninja blender.  So those of you who are lucky enough to possess those amazing blenders this will be a breeze for you and to those of you like me it will just take a little extra time.

You will have to soak the nuts for at least 6 hours so make sure that you plan ahead a little.  Otherwise this recipe comes together fairly quickly and will last for about a week if kept in the fridge.  Let’s get to that chocolate milk!

Chocolate Macadamia Milk 


  • 1 cup raw macadamia nuts
  • 3 1/2 cups water
  • 2-3 tbsp honey or maple syrup (could also use 5-6 dates)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 oz dark chocolate (at least 70% or darker)
  • cheese cloth or nut milk bag

1.  Soak the nuts for at least 6 hours.  Drain them and place into blender and pulse a few times to break up the nuts.

2.  Add in water, sweetener of choice, vanilla, and salt.  Blend everything until it is smooth and creamy.  High powered blenders will take less time, regular blenders will take a bit longer.

3.  Place cheesecloth/nut milk bag over a large bowl and pour nut milk into the bowl.  Carefully squeeze out all of the liquid until you just have pulp left in the cloth or bag.  (Save the pulp to use in baking/cracker/smoothies/or as bread crumbs) Pour the milk into a medium saucepan.

4.  Turn heat to medium low and add the dark chocolate to your milk.  Constantly stirring the milk, melt the chocolate completely.  It may look like the chocolate isn’t going to incorporate into the milk, but don’t worry.  Just make sure there are no huge chunks left.

5.  Once everything is melted, using either an immersion blender or blender, blend until the chocolate is fully combined.  Your milk should turn brown like regular chocolate milk and there shouldn’t be any pieces left.

6.  Pour your milk into a container and let it cool completely.  Store in the fridge and it should keep for up to 5 days.


I love how thick and creamy this milk turned out and it really hit the spot.  You could use this to dunk cookies or pour over cereal for an extra treat.  You can also play with the amount of sweetener you use to fit your taste.  I used the lower end because I didn’t want it super sweet but you can use more if you wanted.

I hope you have a great weekend and I will see you back on Monday!