Homemade nut milk is a total game changer for anyone who’s ever run out of milk at the worst possible moment (don’t even get me started on cereal disasters). Or maybe you’re a little suspicious of the never-ending list of “stuff” in store-bought cartons. Been there! If you’re craving something creamy, fresh, and weirdly satisfying, this post is 100% for you. I promise—homemade nut milk isn’t just easy; it tastes like a five-star restaurant drink, minus the fancy bill. 
Why homemade nut milk?
So here’s the deal. Store-bought nut milk often tastes flat, honestly just kind of sad. That chalky aftertaste? No thanks. With homemade nut milk, you control the flavor, texture, sweetness… everything really.
Let’s be upfront. It might get a little messy the first time. But you’ll end up with a fresher, creamier drink that suits whatever your tastebuds want, and you’ll totally skip the weird additives. Plus, you can make small batches (no more fridge roulette with that almost-empty carton). Don’t be surprised if you start daydreaming about new combos, too—pistachio latte, anyone?
And when you offer a guest a glass of homemade nut milk, just watch their eyes pop. It’s oddly impressive for something so simple. Trust me.
I’ve been buying almond milk for years, but making it myself was a whole mood shift. My lattes are creamier, and I feel accomplished every time! — Janet from Austin
Equipment
Truth be told, you don’t need fancy gadgets for homemade nut milk (although I do have a blender covered in almond streaks now). The bare minimum is a blender—high-powered is perfect, but any old one usually gets the job done. You’ll also want a nut milk bag or a thin dish towel. Some folks use cheesecloth, which is fine, but mine always leaks everywhere. A bowl and big jar for storage finish the list.
If you want to get fancy, there are nut milk makers, but I’ve survived years without one. Really, as long as your blender doesn’t sound like an airplane about to take off, you’re good to go.
And heads up, prepping everything before you start will save you from sticky kitchen chaos. You’re welcome.
Homemade Nut Milk – 3 Ways
Okay, basics first—let’s talk about three classic kinds: almond, cashew, and hazelnut. These are my favorites, but you can swap in macadamia, pecan, whatever floats your boat.
For all three, soak the nuts overnight in cold water. (Don’t skip this, or you’ll end up with gritty milk. Gross.) Then rinse, blend with fresh water (about one cup of nuts to three or four cups of water), and strain.
The process is almost too simple. Almonds give you a mild, all-purpose kind of milk. Cashews don’t even need to be strained, making the whole project quicker (the blend stays so smooth and creamy). If you’re into cozy, cozy hot chocolate, hazelnut homemade nut milk is magical—I get Nutella vibes every time.
Sweeteners? Sure, if you want. A pitted date or a little honey. Salt? Oddly, it makes the flavors pop. Find what makes you smile.
Oh—don’t stress if you forget to soak the nuts once or twice. Hot water for an hour mostly gets the job done.
Fun Flavor Ideas
Alright, you made your homemade nut milk. Now what? Well, let’s kick things up. Honestly, this is the fun part and takes almost zero effort.
Sprinkle in some cocoa powder for a chocolate milk treat. Or toss in a splash of vanilla (super cozy in coffee). If you’re feeling brave, try cardamom—total cafe vibes.
Love matcha lattes? Stir in that emerald powder for a coffee shop moment at home. Maple syrup and cinnamon together do wild things for fall weather drinks. I even experimented with lavender and felt like I was at a French bakery (until my cat spilled it).
Homemade nut milk is basically a blank canvas. Weird thing, once you start experimenting, “plain” milk will feel so boring.
Popular Recipes
If you’re looking to level up, these are crowd pleasers around my place.
- Nut milk chia pudding: Thick, creamy, and breakfast-friendly.
- Super quick nut milk smoothie with banana and strawberries. Afternoon snack perfection.
- Homemade nut milk “golden milk” with turmeric and honey—cozy in a cup.
Want something savory? Try using homemade nut milk to make mashed potatoes extra fluffy, or pour it into your pancake batter. Sounds strange, tastes amazing.
Common Questions
Q: How long does homemade nut milk last?
A: About 3 to 4 days in the fridge. Honestly, mine disappears before then.
Q: Can I freeze homemade nut milk?
A: Totally. It might separate a bit when thawed, but a quick shake and it’s fine.
Q: What can I do with leftover pulp?
A: Stir it into oatmeal or smoothies! Or check out pulp cracker recipes online.
Q: Is it cheaper than store-bought?
A: Usually, especially with bulk nuts. I buy giant bags from Costco or Aldi (they know me there).
Q: Does nut milk froth for coffee?
A: Oh yes—homemade nut milk can make foam just as silky as regular milk. Foam on, friends.
Give Yourself the Homemade Milk High-Five
To sum it up, homemade nut milk is so easy, so fresh, and honestly… hard to mess up. You don’t need expert skills—just a blender, some nuts, and your favorite mug. Once you taste the difference, store brands seem totally bland. For a step-by-step guide to the creamiest version ever, the 5-Minute Creamy Nut Milk (perfect for frothing) | The First Mess gives even more ideas. There are so many nut milk tricks and variations at Minimalist Baker and Serious Eats if you want to get creative. Seriously, give it a try—don’t blame me if you never go back to cartons again! 
Print
Homemade Nut Milk
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious and creamy homemade nut milk that’s perfect for coffee, cereal, or just sipping on its own.
Ingredients
- 1 cup almonds (or nuts of choice)
- 3–4 cups water
- A pitted date (optional for sweetness)
- Honey (optional for sweetness)
- A pinch of salt (optional)
Instructions
- Soak the nuts overnight in cold water. If you’re in a hurry, soak them in hot water for about an hour.
- Drain and rinse the soaked nuts.
- In a blender, combine rinsed nuts with fresh water and blend until smooth.
- Strain the mixture through a nut milk bag or cheesecloth into a bowl or jar.
- If desired, add sweetness or flavor (like cocoa powder or vanilla) and blend again to combine.
Notes
Experiment with different nuts and flavors to find your favorite combination. Can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Various
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg