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Amy Chaplin's Homemade Almond Milk Recipe

  • yield: Makes 2 1/2 cups


  • 1/2 cup whole raw almonds
  • 1/2 teaspoon vanilla extract
  • Pinch ground cinnamon
  • Pinch coarse salt

Cook's Note

Milk can be stored in the refrigerator for up to 5 days.


  1. Step 1

    Place almonds in a small bowl and cover with 2 inches of water. Let soak overnight in refrigerator.

  2. Step 2

    Drain almonds and remove skins with a paring knife. Discard skins. Transfer to a blender and add 2 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute.

Whole Living, July/August July/August 2012

Reviews (1)

  • 27 Nov, 2012

    Cannot wait to try this....thanks!