Homemade Cinnamon Vanilla Almond Milk

Updated: Mar 28, 2020

It is unbelievable how easy it is to make homemade almond milk. It doesn't take more than 15 minutes and you end with a product that has no added sugar, preservatives, fillers or any other harmful ingredients. Not to mention, it tastes so creamy and delicious. The most important part of homemade almond milk is the nut milk bag you use to separate the liquid from the pulp. That's why I use Ellie's Best The Bigger Better Nut Milk Bag. They make it extremely easy to drain, rinse and clean the bag. Homemade almond milk should be consumed within 3 days so I brought my nut milk to work in a glass bottle and shared with all of my co-workers. Everyone loved the cinnamon flavor as a substitute for creamer in their coffee. It was an absolute hit!



  • 1/2 teaspoon of cinnamon

  • 1/2 teaspoon of vanilla extract


  1. Soak 1 cup of raw almonds in a few cups of filtered water overnight. I place my almonds soaked in water inside the fridge in a container overnight.

  2. The next day, simply rinse your almonds with fresh water and take the outer skin off of the almonds. This ended up being an extremely therapeutic part of my day. The skin just pops right off.

  3. Rinse the peeled almonds.

  4. Toss the almonds in a high powered blender with 4 cups of filtered water. Add any flavorings you want at this point. I used cinnamon and vanilla. I decided not to use any sweetener, but you can add dates, maple syrup or honey for some sweetness.

  5. Blend for about 2 minutes on high.

  6. Set up a big bowl with the Ellie's Best Nut Milk Bag sitting on top of it. Pour the almond milk mixture directly inside the nut milk bag. The liquid will seep through the bag. Just squeeze all of the liquid through and you will be left with almond pulp inside the bag.

  7. Store the almond milk inside a glass jar and enjoy for 3 days!

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