Homemade Spouted Almond Milk
Homemade Sprouted Almond Milk
Prep Time
12 hrs
Cook Time
30 mins
Total Time
12 hrs 30 mins
Course: Drinks
Cuisine: Healthfood
Servings: 1 pint
Author: Natasha Sheehan
  • 1 cup sprouted almonds
  • 3 1/2 cups filtered water
  • 1 1/2 tsp coconut sugar optional
  • 3 tsp Trader Joe's Pumpkin Pie spice cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom
  • A couple splashes of vanilla extract
  1. Soak the almonds in water overnight in the fridge. The longer the almonds soak, the creamier the almond milk.
  2. Drain and rinse the almonds from their soaking water under cool running water. At this point the almonds should feel a little squishy if you pinch them.
  3. Peel the skins off of the almonds. This step is optional but peeling the skins of the almonds makes the almond milk easier to digest.
  4. Blend your soaked nuts, spices, and sweetener in a high-speed blender with the filtered water. (Remember: More water, thinner milk and less water, thicker milk)
  5. Pour into the nut milk bag.
  6. Twist & squeeze out the almond milk from the pulp.
  7. Refrigerate and store the almond milk in the fridge up to 3 days. If separation occurs, simply shake, shake, SHAKE!