Homemade Almond Milk

A clean, reliable almond milk recipe you can use at home!

Ingredients:
1 cup International Harvest Raw Almonds
3–4 cups filtered water (3 cups = creamier, 4 cups = lighter)

Optional:
1–2 pitted dates (for sweetness)
1 tsp vanilla extract
Pinch of sea salt

Instructions:
1. Soak the almonds. Place almonds in a bowl and cover with water. Soak for 8–12 hours (overnight). Drain and rinse.
2. Blend. Add soaked almonds + fresh water to a blender. Blend on high for 30–60 seconds until fully broken down
3. Strain. Pour through a nut milk bag, cheesecloth, or fine strainer. Squeeze out all the liquid (this is your almond milk)
4. Store. Transfer to a sealed glass bottle. Keep in the fridge for 3–4 days. Shake before using


Pro Tips:
For a creamier barista vibe: use 2.5–3 cups water
For extra smooth milk: blend longer + double strain
To make it no-waste: save the almond pulp for baking (granola, energy balls, etc.)
For a flavor upgrade: add a tiny pinch of cinnamon or cardamom