Homemade almond mylk

If you are lactose intolerant, sensitive to dairy, vegan, or like to add more

magnesium and calcium into your diet then this recipe is for you.

Almond Mylk is an awesome substitute for milk and can be made quickly

and easily at home in less than 5 minutes!


What You Need

1 cup of almonds


Activated Almonds

* NOTE: Choose activated or blanched (without the skin, learn why click here)


  Filtered water

 Pinch of good quality sea salt




¼ tsp of nutmeg

¼ tsp of vanilla powder




  1. Place Activated or blanched almonds (silvered almonds without the

    skin- learn why coming soon) in a blender

    Almonds ready to go

    Almonds ready to go

  2. Pour in Filtered water to cover the Almonds

  3. Optional: add a pinch of nutmeg and/ or vanilla powder to flavour.

  4. Blend on high speed until liquefied. Add more water as appropriate.

  5. Pour your delicious mylk into a bottle or jar

    Ready to store
    Ready to store
  6. Keep refrigerated and use within 1 week.

It is suggested in many recipes to use mylk bags to remove and filter

the pulp, given our nuts are activated a don’t mind a little extra pulp

and fibre PLUS it saves a lot of time for those who

are busy, I love quick and easy recipes – but feel free to do so :)


Almond Milk is a wonderful base for a healthy

smoothie, on its own and/or a perfect compliment to

tea. We use it in our Bee Loved Tea blend. The nutty texture combined

with the warming flavour of the cinnamon, cardamom, and star anise in

the chai is just delicious.

BEE Loved
BEE Loved Tea

                     ENJOY,   Bees Out…













About Bees Knees Teas

'The Beehive' is an open community created for cross pollinating ideas on health and sustainability for ALL BEEings.

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