Three Ingredient Almond Milk

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Photo provided by Victoria Torres

On the top of most vegans list Almond milk is a highly nutritious substitute for cow’s milk according to Atli Arnarson, PhD. This plant based drink is popular in the U.S.

Its charming and nutty nature-based flavor is easy to get in any store, but easier to make within the comfort of your own home. In a regular convenient store, a half gallon of Almond milk can run you close to $10.00, but with this quick and cheap hack, it’ll only cost $5.00, half of the asking price.


Tools Needed:



Blender or food processor




  1. If you have bought the shelled almonds, crack them into a separate bowl.

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    Photo provided by Victoria Torres
  2. Soak the almonds for six to eight hours in the fridge. Place the almonds in a bowl and cover with approximately an inch of water. They will begin to soak up the water. The more the almonds soak inside the water, the creamier the almond milk will be.

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    Photo provided by Victoria Torres
  3. Drain and rinse the almonds. Empty the almonds out of the water they have been soaking in and rinse them off under cool running water. The almonds should feel squishy in the event that you squeeze them.

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    Photo provided by Victoria Torres
  4. Combine the almonds and water into the blender. Place the almonds in the blender and cover with water. Two cups of water per cup of almonds. Add one tablespoon of vanilla extract and as much ground cinnamon as you’d like.

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    Photo provided by Victoria Torres
  5. Blend at the highest speed for four minutes. Pulse the blender a couple of times to separate the almonds, at that point, mix continuously for four minutes. The almonds ought to be separated into a fine pieces, a white creamy color should fill the blender.
  6. Strain the almonds.  Using a strainer, pour the chunky almond mixture into the strainer over  a glass. Pressing all of the almond milk from the leftover grounded almond, one should be able to extract as much as two cups of milk.

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    Photo provided by Victoria Torres
  7. Sweeten to taste. Currently a student at Rutgers University, Daisha Rodriguez takes advantage of the DIY method to tweak for her own palate. “Tasting the almond milk, I felt it could be less nutty and more sweet. I’ve started adding one marshmallow into the recipe above and it gives it a sweet kick I really enjoy. The more marshmallows, the sweeter the almond milk.”

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    Photo provided by Victoria Torres
  8. Refrigerate almond milk. Store the almond milk in a mason jar, or plastic container, in the fridge for up to three days.


This freshly discovered trend for homemade almond milk is all over newsfeeds. According to it is  extraordinary in richness, smoothness in flavor and all-around healthier than regular milk. This stuff is great. Better than average. What’s more, is that it is natural and easy to make. I may never drink regular cows milk again.

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