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When my Ellie’s Best Nut milk bag arrived, I was so excited to make nut milk – especially because I had never made nut milk before. After checking out their website and figuring out what kind of almond milk I wanted to make, I decided to go with the basic flavours – vanilla and chocolate! My first attempt led me to flavourful yet more watery nut milk, which my sister loved. Since I’m more for a creamier texture kind of girl, I decided to cut the milk from 4cups to 2cups and VIOLA – creamy almond milk with more sweetness. Less water = less dilution of flavour. You can use any nut to make your nut milk, but some nuts require a different soak time or no soaking at all!


1c almonds, whole

4c cold water (or 2c to increase creaminess)

½ tsp sea salt

2 tsp vanilla extract or 1 tbsp of cocoa powder (optional)

4 dates (optional), pitted and soaked


1. Soak almonds in water overnight (i.e. 8-12 hours), drain and rinse.

2. Add nuts, water, sea salt and any additional add-ins (i.e. vanilla, cocoa, dates) to blender. Blend for approximately 2-3 minutes or until creamy texture achieved.

3. Place nut milk bag in a large bowl, and gently pour out the nut milk. Twist and squeeze the milk bag to allow the pulp to separate from the milk.

4. Bottle milk and refrigerate.

PS: You can always alter the sweetness by varying the amount/types of add-ins. I personally like my nut milk sweeter, so I will sometimes add more vanilla extra or more cocoa powder. If adding dates, soak them in hot water until soft.

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