If you’re dairy intolerant like me then a milk alternative is a MUST. I try to avoid Soya Milk and use Almond Milk instead.

I used to buy my Almond Milk until I looked at the ingredient list and realised what the milk contained (some brands are worse than others).

So I trailed and tested various recipes to come up with my own delicious adaption.

It tastes sooooooooooo much better than the shop bought stuff, is soooooooooooooooo much cheaper and is far healthier.

I’m lucky enough to have a Vitamix so can blend my milk really quickly, but you can also use a food blender or a normal drinks blender but it will probably take you a little longer.

I recommend you buy a nut bag to strain the milk through at the end but anything that you can “strain through” is fine. And some people don’t strain at all. I also bought some old fashioned milk bottles to store the milk.

It will take you 10 minutes tops to do this and your milk will last from 2 to 3 days in my experience.



100% Raw Almond Butter

2 to 3 Cups of Filtered Water (adjust to taste)

Pinch of Salt

Rice Malt Syrup (adjust to taste, I use one squirt)

Vanilla Extract (depends on strength)


  1. Place all the ingredients in your blender
  2. Blend for 2 minutes
  3. Taste Test
  4. Adjust accordingly if needed. I prefer my milk to be creamier so stick to 2 to 3 cups of water, but you can add more.
  5. Strain Milk though the nut bag into milk bottle (use a funnel)
  6. Refrigerate


Instead of adding Vanilla Extract you can add other flavours:

  1. Honey (don’t need rice malt syrup)
  2. Dates (don’t need rice malt syrup)
  3. Turmeric (half teaspoon)
  4. Cinnamon – Pinch



Pin It on Pinterest

Share This