I love finding local gems around where we work and live. When I took my first job here in Utah, the company I worked for was walking distance from the historic downtown area of Ogden. A variety of local restaurants, boutiques and bars lined the street with a great view of the snow-capped mountains and Union Station. I got into a “bad” habit of making a daily coffee run to Grounds for Coffee. It wasn’t because of the cool atmosphere, yoga studio upstairs, great coffee or the fact that the barista knew me by name. It was because they made fresh almond milk every morning. I fell in love with the almond milk latte long before I became vegan.

One morning I showed up a little earlier than usual and was able to watch the barista make the daily batch of milk. I couldn’t believe how easy it was. I thought to myself, “I could do that!” A quick Google search and cheesecloth purchase later, I had made my first batch of homemade almond milk. 

Homemade Almond Milk with Cheesecloth


My milk recipe has evolved since then. The results are so creamy with the perfect balance of sweetness from the dates, spice from the cinnamon, and flavor from the almonds. It is so hard for me to drink store bought milk anymore because homemade almond milk is soooo good! With the proper planning and tools you can make almond milk too.

Homemade Almond Milk


  • 1 cup almonds (I buy the large bag from Costco to keep costs down)
  • 2 cups warm, filtered water
  • 2 medjool dates, pitted (add more for a sweeter milk)
  • 1 pinch of course salt
  • 1/4 tsp ground cinnamon (optional)
  • 1/4 tsp vanilla extract (optional)
  • Cheesecloth or Nut Milk Bag
  • Blender


  1. The most important step! Soak your almonds in a large container with hot water for at least 8 hours, 12 hours if you can. The longer they soak, the creamier your milk will be. Your container needs to be large enough to allow your almonds to plump up and still be covered by water. For a batch using 2 cups of almonds, I use 4 cups of hot water.
  2. Once your almonds are nice and plump, drain and discard your soaking water, and rinse your almonds. Add the almonds, 2 cups of warm water, dates, salt, cinnamon, and vanilla to the blender.
  3. Blend the almonds for 1 to 2 minutes. Allow the mixture to sit and rest for a minute or two then blend for another 1 to 2 minutes.
  4. Over a large bowl, use the cheesecloth to drain the milk from the almond mixture. Applying a squeezing pressure to the cheesecloth will be necessary to drain all the milk. You want to squeeze every last bit out. Depending on how big your cheesecloth is you may need to do this in multiple batches. Set the almond pulp to the side to dehydrate and use as almond flour later.
  5. Transfer your milk to a mason jar or other covered container and refrigerate. Rinse your cheesecloth so you can reuse it at a later date.
  6. Your milk will be freshest for 2 to 3 days but no more than 5.


I find using warm water to blend my almonds results in a creamier milk. Please take care when blending warm contents as the pressure could build and the top could come off.