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Homemade Almond Milk

Tanya Elcock

Posted on January 29 2016

Back in December 2015, I had received some not so good news from my doctor regarding the path my health was heading down. I was like many American's, obese, pre-diabetic, and in need of revamping my "me time" into "exercise time". So, this New Year's my health related goal is not just a Resolution, it's a must. I've done popular weight loss programs before, but with my busy schedule none had really stuck for me. About five years ago, my church had developed a program called the Daniel Plan where top notch doctors, Dr. Amen, Dr. Hyman, and Dr. Oz, had developed strategies and provided a wealth of information regarding healthy eating, the effects of unhealthy eating, and the importance of exercise. The program planted a seed that now has taken full root in my life.

In their discussion and materials they talk about the benefits of Almonds. Dr. Hyman had even suggested that we soak the Almonds overnight in coconut water, rinse them off in the morning, and you have a nutritious snack that you can place in a small zip lock bag and carry around with you every where. I admit, it didn't sound appetizing, but I tried it and he was right! It was pretty good and filled me up. 

The doctors also suggested substituting milk for almond milk for those with dairy and milk allergy issues. I've been on the hunt since then to find a recipe that I could make on my own (have you seen the price of milk these days!). And finally, I've found one that I would like to share with you all. It's so easy and just adds another step rather than just soaking and eating them.


Homemade Almond Milk is luxuriously creamy and doesn't include the additives and cost of store bought milk. Use glass bottles to store individual servings, or to give away as hostess gifts.

Makes enough to fill 4 small glass bottles



  • 2 cups of raw almonds
  • 5 cups of coconut water
  • 4 layers of cheesecloth


Soak the almonds in the coconut water for 2 hours or overnight. Puree in a blender until frothy and smooth, about 5 minutes. Place 4 layers of cheesecloth in a strainer over a bowl. Then drain the liquid from the blender into the cheesecloth. Squeeze the cheesecloth to get all the good stuff in the bowl. Use a funnel to transfer the milk into the glass bottles. Use immediately, refrigerate, or freeze.


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