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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Almond Milk with Dates

I'm showing you how to make almond milk at home using dates as the sweetener. This almond milk recipe is easy to make and way better than anything from the grocery store.

This recipe is , , , with main ingredient
almond milk recipe

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Dessi makes a tasty recipe for homemade almond milk, so she decided to film a YouTube video and share the technique with us. I’m not sure if you guys know this, but store bought almond milk only has about 7-8 almonds per cup, the rest are emulsifiers like lecithin and guar gum. Homemade almond milk does cost more money and it takes a bit of time, but the flavor and texture are unlike anything you have tried before.

You can even use some of your freshly made homemade almond milk to pour into a hot cup of bulletproof coffee, that would be a great way to start the day.

How To Make Almond Milk

The first thing you want to do is buy a big bag of almonds from Costco. If anyone knows of a cheaper price I would love to hear about it! Soak 1.5 cups of almonds in enough filtered water to cover them by an inch. It’s best to soak them overnight on the counter or for up to 2 days in the fridge.

Dessi was keen to point out that the almond skins contain lectins. Lectins are naturally occurring proteins that are found in most plants. They don’t have any nutritional value and are called anti-nutrients because they prevent your body from absorbing nutrients. It’s easy to remove the skins after they have soaked, just pinch the almonds and they pop right off.

If you have a hard time with the skins, blanch the almonds in boiling water for 1 minute, drain, rinse under cold water, and then remove the skins. Add the peeled almonds to a blender along with 44 ounces of filtered water and blend in high for 2 minutes.

Pour the almond mixture into a nut milk bag set inside a large bowl and squeeze out the milk. You can actually reserve the leftover almond pulp and make hummus out of it, it’s actually pretty decent! Pour the almond milk back into the blender along with 6 pitted medjool dates that have been soaking in just hot water for at least 10 minutes. Also add vanilla paste or extract, 1.5 teaspoons ground cinnamon, and a pinch of pink salt or sea salt.

Blend on high for 30 seconds and the almond milk is ready! For best flavor and texture, Dessi recommends chilling the milk in the fridge at least 8 hours before drinking it.

almond milk recipe
Date sweetened homemade almond milk

How Long Will Homemade Almond Milk Last?

Homemade almond milk will last in the fridge for 3-4 days. Once it starts to smell off, you have to toss it. You can freeze the milk if desired, it will last in the freezer for 6 months.

How Do I Make Chocolate Almond Milk?

Making chocolate almond milk is easy, just add 3 tablespoons of unsweetened cocoa powder to the blender at the same time you add the cinnamon and vanilla. Blend for 30 seconds like instructed above and the cocoa powder will mix well. You can do the same thing for strawberry milk, like mentioned in the recipe below. Just make sure to strain the milk one last time to catch the pulp.

Make sure to check out our other drink recipes:

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almond milk recipe

Homemade Almond Milk

Course: Drinks
Cuisine: American
Keyword: almond milk, dairy free
Cook Time: 5 minutes
Servings: 5 cups
Calories: 70 kcal
Author: Dessi Parrish

Here's my recipe for how to make almond milk. The only sweetener used is dates and the flavor and texture is way better than anything you can buy at the store. You are going to live how easy this almond milk recipe is to make.

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Ingredients

For the almond milk base:

  • 1 1/2 cup raw almonds
  • 44 ounces filtered water
  • 6 large pitted medjool dates to make it keto: 30-35 drops of stevia
  • 1 teaspoon vanilla paste or extract
  • 1.5 teaspoons ground cinnamon
  • Pinch of salt

Optional add-ins:

  • 1.5 cups of cleaned and chopped organic strawberries
  • 3 tablespoons of unsweetened cocoa powder

Instructions

  1. Soak 1.5 cups almonds with enough water to cover by 1 inch for at least 6 hours on the counter or preferably overnight. If you end up soaking overnight, make sure to transfer to the fridge. Drain the almonds and peel the brown skins off, they should pop right off. If not, blanch them in boiling water for 1 minute, drain, and then run them under cold water.. Their skin is hard to digest (and it also contains lectins (protein compounds)) and has slightly bitter flavor, so best to blanch them, but you can skip this step if you are in pinch. Add peeled almonds to the blender along with 44 ounces of filtered water and blend on high for 2 minutes. Pour mixture into nut milk bag, set in a large bowl, and strain. Throw away the solids remaining in the bag. Or you can save them and make almond hummus or spread.
  2. Soak the dates in hot water for 10 minutes, and then drain them.
  3. Transfer the strained milk back to the blender. Add the soaked and drained dates (or the stevia if your are keeping it keto), along with vanilla, cinnamon and pinch of salt. This would be the time to add the strawberries or cocoa powder if making flavored milk. If making strawberry milk, you need to strain the milk one more time after blending to catch the solids.
  4. Blend on high for another 30 seconds. Store milk in fridge—the flavor and texture improve greatly after 8 hours. Milk will last for 3-4 days and makes roughly 5.5 cups.

Recipe Video

Recipe Notes

Macros per 8 ounce cup of almond milk :
70 calories
10.1 grams of net carbs
11.9 gram of total carbs
2.5 grams of fat
1 gram of protein
1.7 grams of fiber
10 grams of sugar

Macros per 8 ounce cup of keto almond milk using liquid stevia:
30 calories
0.3 grams of net carbs
1 gram of total carbs
2.5 grams of fat
1 gram of protein
0.7 grams of fiber

Nutrition Facts
Homemade Almond Milk
Amount Per Serving (8 ounces)
Calories 70 Calories from Fat 23
% Daily Value*
Fat 2.5g4%
Carbohydrates 11.9g4%
Fiber 1.7g7%
Sugar 10g11%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

6 thoughts on “Almond Milk with Dates”

  1. I am going to try making my own almond milk; thanks for the recipe!! So looking forward to having your cookbook!!

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