Vanilla Cinnamon Cashew Milk
on Jan 21, 2021, Updated Mar 16, 2025
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Just one sip and you’ll say goodbye to store bought nut milk for good! Ultra creamy with just the right amount of sweetness — a perfect addition to your favorite morning beverage!
If you know me, you know I am obsessed with my Creamy Vanilla Cashew Milk. It’s a staple recipe of mine that I make weekly for my matcha lattes. It’s simple and doesn’t require any straining.
That said, so many of you asked if I had a homemade almond milk recipe so I just had to oblige.
Well, I’m happy to report that this Creamy Cinnamon Sea Salt Almond Milk is so dreamy that it may have changed my mind about being an exclusive cashew milk girlie…
Below, I’ve shared the recipe for basic almond milk as well as my more indulgent cinnamon and vanilla version.
I tend to use almond milk in my morning lattes and I just love the combo of these ingredients in a matcha! This milk is also great with a bowl of my Maple Peanut Butter Granola and it definitely takes smoothies to the next level too. Enjoy!
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Ingredients for Creamy Homemade Almond Milk
No artificial additives here! This homemade recipe includes just 7 ingredients and is way better than anything you’ll get from the nut milk aisle.
- Almonds: Raw almonds work best here. Look for unroasted and unsalted.
- Filtered Water
- Sea Salt
- Cinnamon: A flavor enhancer!
- Medjool Dates: For a bit of sweetness.
- Vanilla Extract
- Coconut Cream: Optional, but it makes the almond milk super creamy!
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Pin ItHow to Make The Most Creamy Homemade Almond Milk
The night before you want to make the nut milk, soak the almonds in a sealed glass jar. Store the jar in the fridge overnight, or for at least 4 hours.
When the almonds have soaked, strain them (discarding the soaking liquid) and rinse the nuts under running water until the water runs clear.
Add the almonds and 7 cups of water to a high-speed blender (like a Vitamix) and blend for 2 minutes, or until frothy.
Strain the mixture through a nut milk bag or cheesecloth. (Don’t tell anyone, but I’ve also used an old, clean T-shirt!), squeezing as much of the liquid out as possible.
Voila, you have simple almond milk!
To jazz it up, pour the almond milk back into your blender with the pitted dates, cinnamon, coconut cream, salt, and vanilla extract.
Blend on high for 1 or 2 minutes until nice and frothy. Pour into an airtight container and store in the fridge for up to a week. ENJOY!
FRequently Asked qUESTIONS for Making Homemade Almond Milk
I suggest soaking them for at least 4 hours. I typically soak them overnight. Put them in a large glass jar or bowl, cover with water, pop on a lid, and place in the fridge.
Place in a sealed glass jar or container and store in the fridge.
Using a high-speed blender is key here! It will pulverize the nuts and make straining them so much easier. I also like to add a bit of coconut cream for flavor and to enhance the creaminess.
Coconut cream is the thick layer at the top of a can of coconut milk. It’s easiest to scoop out when the coconut milk is chilled. Use the rest of the milk for another recipe, such as my Skin Loving Carrot Ginger Coconut Milk Soup!
Yes, but raw almonds have a more subtle flavor and result in a creamier finish.
How long does homemade almond milk last in the fridge?
This almond milk will last 5 to 7 days in the fridge.
This makes 48 ounces, or about 2 liters + 2 cups — plenty for all your lattes and smoothies!
Here is a link to my milk bottles! One of my most popular link requests.
Try This With:
- Homemade Chai Concentrate
- Honey Matcha Latte
- Strawberry Shaved Iced Matcha Latte
- Spirulina Iced Matcha Latte
CREAMY CINNAMON SEA SALT ALMOND MILK
Equipment
Ingredients
- 2 cups raw almonds, soaked overnight or at least 4 hours
- 7 cups filtered water
- 1 heaping teaspoon salt
- 1 teaspoon cinnamon
- 3 medjool dates
- 1 tablespoon vanilla extract
- 2 tablespoons coconut cream (optional, but makes it extra creamy!)
Instructions
- Strain the soaked almonds (discarding the soaking liquid) and rinse under running water until the water runs clear.
- Add the almonds and 7 cups of water to a high-speed blender (like a Vitamix) and blend for 2 minutes, or until frothy.
- Strain the mixture through a nut milk bag or cheesecloth. (Don’t tell anyone, but I’ve also used an old, clean T-shirt!), squeezing as much of the liquid out as possible.
- At this point, you have basic almond milk and you can totally stop here but we’re going to keep jazzing it up!
- Pour the almond milk back into your blender with the pitted dates, cinnamon, coconut cream, salt, and vanilla extract.
- Blend on high for 1 or 2 minutes until nice and frothy.
- Pour into an airtight container and store in the fridge for up to a week. ENJOY!
Looks great!