Almond Milk

December 15, 2010

A favorite of Joni Stone -Home Birth Midwife


Almond milk is a great alternative to cow’s milk, and a healthy addition to your diet in the perinatal years.  Almonds are a good source of calcium, protein, vitamin E, selenium, and manganese.  A glass of almond milk or a handful of raw almonds can be wonderful for taming heartburn.  And during breastfeeding, if you need an alternative to dairy, this very easy and fresh milk won’t make you feel as though you have given milk up all together.  This milk is great for drinking or adding to cereals, coffee, tea, and smoothies.  And fresh almond milk is far superior in taste and quality to the boxed variety.


1 cup raw almonds

3-4 cups filtered water, plus water for soaking

cheese cloth and a strainer, or a nut milk bag


Soak your raw almonds overnight in filtered water.  In the morning, drain the soaking water and rinse the almonds.  Add 3-4 cups of water to your blender (water quantity may be adjusted depending how creamy you want your milk).  Then add the rinsed nuts.  Run the blender on high for 2 minutes.  Then line a strainer with cheesecloth and pour the
almond milk through the cheesecloth over the strainer into a bowl.  If you have a nut milk bag, squeeze the almond milk through the bag into a bowl.  Milk will keep in the refrigerator for 3-5 days. The milk by itself is good, but you may want to add additional ingredients to enhance the flavor or boost its nutritional value. Rinse out the blender, add the milk and any other ingredients. Below are some suggestions.


sea salt
agave nectar
coconut butter/oil
cocoa powder
maple syrup
cinnamon or nutmeg

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