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Homemade Cinnamon Almond Milk (No Added Sugar)


  • **Please note this makes a half-batch but you can easily double it.**
  • 1/2 cup of almonds preferably organic and as "raw" as possible, soaked overnight in the fridge
  • 2 cups of water
  • Pinch of sea salt you can omit this but I happen to consider it essential for bringing out the almonds' true flavour
  • 1/2 teaspoon ground cinnamon or other flavourings as desired: cocoa, vanilla, strawberry, cardamom, blueberry, even pumpkin... the options are endless

Allergic to almonds or just don’t like them? Let’s get creative!

  • You can easily substitute the almonds in this recipe for any nut or seed of your choice. Sunflower seeds hemp seeds, hazelnuts, pecans, sesame seeds, etc. are all delicious and nutritious. You can also make flax milk or oat milk in a similar way.


  1. Strain and rinse the soaked almonds. Add them to a high-powered blender with the water. Blend on high until the almonds are thoroughly blended.
  2. Using a fine strainer, a strainer lined with cheesecloth or a nut bag, strain your almond milk. Don't forget to reserve the leftover almond pulp for all kinds of other recipes.
  3. Mix in the sea salt and other flavourings if desired. Drink up!