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Homemade Almond Milk

Very simple recipe, and one thousand times better than store-bought almond milk.
Prep Time10 mins
Total Time10 mins
Course: Beverage
Cuisine: California
Keyword: homemade almond milk
Servings: 3 cups
Calories: 239kcal


  • 1 cup almonds, whole and raw
  • 3 1/2 cups filtered water
  • 2-3 pitted dates or to taste
  • 1/2 teaspoon ground cinnamon
  • splash vanilla extract or scraped vanilla seeds or vanilla paste (optional)
  • 2 Tablespoons coconut cream* (optional)
  • pinch fine sea salt


  • Combine all ingredients in a blender and run for 45 seconds on high. Strain through a nut milk bag. Refrigerate and use within one week.


*I've just recently started adding a couple of Tablespoons of coconut cream to my almond milk. The fat from the coconut helps emulsify the milk, so it doesn't separate when added to warm beverages. I also prefer the higher fat content, as it mimics dairy milk, both in texture and satisfaction. The small amount of coconut does not add much of a coconut flavor.


Calories: 239kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 335mg | Fiber: 5g | Sugar: 9g | Vitamin A: 0.4% | Calcium: 10.9% | Iron: 8%