I once bonded with the CEO of a large manufacturing company over…homemade almond milk. We swapped recipes and techniques. We traded suggestions on how to use it. Because, yes, it is really that good. And yes, some of us get quite fanatical about it.

Fresh, homemade almond milk is creamy, slightly sweet and nutty compared to its watery, thin and tasteless store-bought counterpart. I use it in smoothies, with granola, to make overnight oats or porridge, in tea. I even drink it straight. Although it requires some planning ahead, it’s very easy to make.

So, today, I’m excited to share some homemade almond milk love with my own personal recipe. Enjoy!

Almond Milk 

Makes about 3 1/2 cups

• 1 cup raw almonds
• 3 1/2  cups filtered water
• 1 tablespoon raw, unfiltered honey OR two juicy pitted Medjool dates
• 1/4 teaspoon freshly ground sea salt
• Nut milk bag

Soak the raw almonds in filtered water for at least 8 hours (overnight works great). The longer they soak, the creamier the milk (I wouldn’t let them soak for longer than a day). Drain and rinse the almonds and put them in a blender with the remaining ingredients. Blend for 2-4 minutes until creamy. Place the nut milk mag in a medium size mixing bowl and pour the contents of the blender into the nut milk bag. Pull the draw string of the nut milk bag closed and massage out all of the liquid into the mixing bowl. Store the nut milk in a glass bottle for up to three days. Because it’s fresh, it doesn’t last as long as the store-bought variety. Enjoy!

NOTE: Substitute the almonds for another raw nut–walnuts, cashews, hazelnuts. The beauty of this recipe is that it’s ripe for experimenting. Want some chocolate almond milk? Throw in a tablespoon or two of raw cacao powder. Yum.