Vanilla Almond Milk

I’m actually not much of a milk drinker. Growing up, Sarah was always the one to polish off a gallon in a day or two. However, I like to use it in cereal (like this granola that I made) and in smoothies. This recipe turned out amazingly rich and flavorful. I found myself reaching for it in the fridge often, which is definitely not something I usually do.

To start, you need to soak the almonds in water overnight. You don’t need to do anything special, just put them in a bowl, fill the bowl with water, and walk away. In the morning they will be plump from soaking up all the water. Simply pour off the water and your almonds are ready to go.


After I made this recipe the first time, I told a few family members about it. I got quite a few curious looks because everyone was picturing me squeezing the almonds to try and make milk out of them. In reality, almond milk is so much easier and more simple! You just pop almonds into a blender with water, and then strain out (using a nut milk bag – yup, those are a thing) the bits of almond.

Vanilla Almond Milk | Style & Spice

Unsweetened almond milk is made using only water and almonds. But…I’m not exactly an unsweetened “plain” flavored person. Instead, I decided to make mine with vanilla, cinnamon and a hint of maple syrup for sweetness.  It was delicious and almost ice cream-like.  If you’re wanting something a little more simple, feel free to follow the same process and omit the flavorings.

Vanilla Almond Milk | Style & Spice

Vanilla Almond Milk


  • 1 cup raw almonds, soaked in water overnight
  • 3.5 cups filtered water
  • 1 tablespoon maple syrup, optional
  • 1 whole vanilla bean
  • 1/4 teaspoon cinnamon
  • pinch of sea salt


  1. Place almonds into a bowl and cover them with water. Soak them overnight.
  2. Rinse and drain the almonds and place all of the ingredients into a blender. The entire vanilla bean can go right into the blender, just chop it up into a few pieces first.
  3. Blend on high for 1 minute.
  4. Place a nut milk bag over a large bowl (I used a liquid measuring cup with a spout so the milk could easily be poured into bottles) and slowly pour the almond milk mixture into the bag.
  5. Gently squeeze the bottom of the bag to strain out as much of the milk as possible.
  6. Pour the milk into a bottle or jar and store in the refrigerator to chill. This milk can be kept in the fridge for up to 5 days. The milk will separate so shake well before enjoying.

Wondering what to do with the leftover almond pulp? You can stir it into oatmeal, homemade granola, smoothies, or even muffin batter.

Vanilla Almond Milk | Style & Spice

Disclaimer: This post contains affiliate links. I was not paid to endorse any of these products, and all opinions are entirely my own.

You Might Also Like

No Comments

Leave a Reply