Homemade Non Separating Almond Milk

ByNancy Lopez Posted onMarch 8, 2011June 17, 2025 Updated onJune 17, 2025

almond milk recipe, how to make almond milk

Have you ever tried almond milk? The taste is a velvety creamy taste with a hint of almonds. It can be sweetened (If I sweeten my I like to use honey, raw cane sugar or even maple syrup), it can also be flavored with vanilla or even chocolate. I find the taste of almond milk to be absolutely divine! I would even go as far as saying it is irresistible. The first time I tried almond milk was about one year ago when I bought a liter from my local organic market. I knew immediately that this was going on my rotation of non-dairy milks.

Last June I shared my recipe for raw Almond milk, and it has been one of my most popular post to date. The recipe that I shared works perfect and it is hassle free. But for some reason when I added the almond milk to my tea or coffee it would separate. The taste is still great but it’s not the prettiest looking thing. (I should note that as the almond milk sits in the refrigerator it does separate, but a quick shake and it’s ready to drink. ) I experimented with warming up the almond milk before adding it to the tea (coffee) or pouring the brewed tea (coffee) into the almond milk. Both of these methods prevented the separating but it was a pain having to dirty extra dishes or when I just wanted a quick splash. Then the lightbulb when off, cook the almond milk. Viola! This yielded non separating thicker almond milk. Cooking or boiling the almond milk prevented both the separating in tea, coffee as well as preventing the almond milk from separating as it sits in the refrigerator.

Tea with Almond Milk; non separating; no separate; no curdeling; stop from separating

My recipe for non-seperating almond milk is the same as the raw almond milk, obviously the only difference being that at the end the almond milk is boiled. Here is the recipe (doubled) or you can also find it in my archives here.

Homemade Non Separating Almond Milk

Nancy Lopez & MexicanMadeMeatless.com

Making almond milk at home is not only super easy, but also much cheaper than buying it at the grocery store.

5 from 2 votes

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Course Drinks

Cuisine vegan

Calories

Ingredients

200 grams or 7.5 ouncesblanched almonds
4 cups or 1 liter water
sugar or honey or dates to sweeten optional and amount is to taste
1 large bowl
cheese cloth or a clean kitchen towel or very fine sieve colander
blender
pot

Instructions

Place the blanched almonds in a large bowl and cover with water. Leave to sit overnight.
Drain the water, and place the almonds in a blender. Pour 2 cups of water into blender, and if using sweetener add it to the blender as well. Blend until the almonds have completely broken down to a fine almost paste. Place the cheese cloth (or other options) over a large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out liquid onto the bowl . Once the liquid is all removed, place the ground almonds back inside the blender and add the remaining 2 cups of water, again repeating the process.
Pour the almond milk into the pot, partially cover and under low heat simmer for 15 minutes. Keep a close eye on it as it may boil over. Stir now and then. Allow to cool before storing in the refrigerator. The almond milk will keep fresh in the refrigerator for 5 days.

Recipe Notes & Pro Tips

Learn how to blanch almonds here https://www.youtube.com/watch?v=lZR1Zk2r1Qg

Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!

Last time I also advised you not to discard the ground almonds because you can used them in baked goods. Or also “An option is to dry the ground almonds then once they have completely dried place them back in the blender and blend into a fine almond flour. Again this can be used in baked goods or any other recipes that might call for almond flour.” I have used the leftover ground almonds in a couple of recipes. I will have them written up to share with you very soon. You may be wondering how to use the almond milk, just like you would cow or soy milk. My favorite way is to just enjoy a cold glass of almond milk, but I have used it in baking, cereal, muesli, and I’ve seen some people adding it soups. I will experiment further and get back to you. But now go on and enjoy some delicious, healthy, no preservatives, homemade almond milk.

*Update March 11 : Click here to see how you can use the leftover ground almonds, Chocolate Craisin Almond Cookies.

Nancy Lopez

Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…

5 from 2 votes

93 Comments

Caramella says:

March 10, 2011 at 23:08

Che delizia! Looks beautiful! Almond milk is very typical here in southern Italy! Beautiful blog, I really enjoy it! 🙂

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Michelle Pleadwell says:

March 11, 2011 at 01:03

Great tip for stabilizing the milk. I've been making almond milk for about 2 years now and don't really mind the separating but I have tried using lecithin which works well but I find it leaves a bit of a funky taste. I can't wait to try your idea.

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Tam @ A Little Bit Burnt says:

March 11, 2011 at 02:25

I love this – I only really drink almond milk these days anyway and can't wait to try making it at home!

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Sarah says:

March 11, 2011 at 02:29

Brilliant! We are always on the search for non-dairy alternatives and I am so looking forward to trying this out.

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Shirley says:

March 11, 2011 at 10:41

Lovely post! and congrats!

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Sylvie @ Gourmande in the Kitchen says:

March 12, 2011 at 10:33

What a great tip, I've been making nut milks for a long time now and this will certainly come in handy. I've always wondered why my homemade milks separated but the store bought ones didn't seem to, this must be the reason.

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Conor @ Hold the Beef says:

March 12, 2011 at 13:11

Great timing Nancy, I'm trying out non-dairy milks at the moment! Up to rice milk now and enjoying that, but I think I'll definitely be trying almond milk now after your glowing review 🙂 Thank you!

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Magic of Spice says:

March 12, 2011 at 18:33

Beautiful recipe and photos of course. I have never tried almond milk, but it sounds lovely 🙂

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Liv Wan says:

March 13, 2011 at 19:19

Wow Nancy, this post is amazing. I love the sound of this almond milk and it's sounds amazingly tasty. I must give it a go some time and especially almond is a really healthy food. Thank you very much for sharing this great recipe. I can't wait to try it soon. 🙂

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Emily Ann says:

March 14, 2011 at 00:18

This is a great post! Almond milk is also on my rotation of non-dairy milks (along with rice and soy milk). I think I might try your almond milk recipe! 🙂

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Sommer J says:

March 21, 2011 at 06:24

Girl, the last time you said something was irresistible, you were right. That Hokkaido squash is my fave! I am DEFINITELY trying this soon! Will let you know how it goes for sure!! I am so excited 😀

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Radhika says:

April 1, 2011 at 20:47

Gosh! I love that first picture Nancy…So beautifully composed that it epitomizes “simplicity is the greatest sophistication”

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Jo says:

April 13, 2011 at 03:17

Looks really delicious and healthy too. Will definitely try this out! Thanks a lot!

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Angela FRS says:

April 16, 2011 at 17:47

I am so going to try this–thank you!

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Mipa says:

June 7, 2011 at 07:17

how have i never seen your blog before? love this!!!! thanks for the tip!

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brandi says:

January 9, 2013 at 07:45

to make coconut milk the recipes I’ve seen call for the shreds & water to be heated on low…..I’m imagining for maximum extraction of nutrients & coconut flavor. I was wondering why the almonds weren’t being heated as well at least heating the mixture once they were ground up in the water for maximum extraction but thought maybe it would.give a weird after taste. So I ask do you think the almond mash mixture should be heated once mixed with water for further extraction or possibly to further soften the almonds (for machines other than vitamix) and return to be blended again? Or you think heating them wouldn’t really do much and can be reserved for after straining and for binding purposes only? Also do you think the heat will damage the nutrients of the milk? Just curious because heat is needed in coconut milk.and is a good thing.

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1. Spicie Foodie says:
  
  January 9, 2013 at 15:02
  
  Hi Brandi,
  The only time I’ve heard of heating the water for coconut milk is when using desiccated coconut. But I’m not an expert at making coconut milk from scratch or from a fresh coconut.
  
  My experienced has been that when heating the almond milk it can quickly curdle. I couldn’t tell you if or how heating damages the nutrients. I have a basic and not very powerful blender that I use, and haven’t run across grinding problems. As long as you soak the almonds overnight they will be soften enough to blend. Also blend them in small batches so that you can extract as much flavor as possible.
  
  I hope this helps! 🙂 ~Nancy
  
  Reply
  1. brandi says:
    
    January 12, 2013 at 03:55
    
    Ok that sounds good. So the heat definitely needs.to be very low for the 15min time duration you recommend heating it to prevent separation correct? I don’t want it to curdle.
    
    Reply
    1. Spicie Foodie says:
      
      January 12, 2013 at 16:58
      
      Yes that is correct Brandi. Make sure you keep a close eye on it because it can quickly curdle. Have fun;)
      
      Reply
      1. Brandi says:
        
        January 13, 2013 at 20:43
        
        Just wanted to give an update. I used approx. 2.5 cups of almonds before soaking. Ended up with 7c. of milk. I heated the milk much longer than 15mins since it was a much larger batch but on very low. So low I could spoon it out and taste it without blowing on it first. It turned out great but it did separate while cooling. I mixed it a few times while it cooled and it seemed to separate less. After being refridgerator over night it was completely separated again. I wondered if I should’ve brought it to a boil and then simmered it or what I did wrong. I shook the jars again really well and to my surprise they never did separate again. Have you experienced this? I’m just happy it didn’t separate again. I can say that I used a little bit of the milk and added extra vanilla & honey until it tasted about as sweet as the FV Creamer I use. I wanted to try out using it as creamer. It tasted ok but even after shaking it up a few times it has still separated a little whereas the milk never did again. I’m thinking it has to be the extra vanilla and honey because that’s the only difference. Thank you for posting this you have been very helpful. 🙂
      2. Spicie Foodie says:
        
        January 13, 2013 at 22:03
        
        Hi Brandi,
        
        Thanks for the update. Yes unfortunately I have experienced that with batches I haven’t kept on eye on and allowed to boil. Like you giving it a hard shake kept it together. I don’t recommend bringing it to a boil. Just keep the heat very low, like you did, for the entire time.
        
        Are you saying it separated in the coffee? If so first pour the almond milk into the mug then add the coffee to it. I don’t understand the physics behind it but it just works:) But sometimes if the coffee is extra strong the acidity can cause it to separate. It is really sensitive as you can see. Hopes this helps.
Priscilla says:

January 12, 2013 at 11:37

Hi there,

I dropped by your website by chance and am very impressed by your attractive pictures and make me want to try almond milk!
I am wondering if there has been any change in taste when you boiled the almond milk compared to raw almond milk. I know milk does when it’s boiled..

Reply
1. Spicie Foodie says:
  
  January 12, 2013 at 17:00
  
  Hi Priscilla,
  Welcome!
  
  In fact the taste does change a bit. It depends on the almond variety I use and also the age but sometimes the almond taste is stronger raw. This is one of those recipes where experimenting really helps. Good luck & enjoy!
  
  Reply
Rachel says:

January 17, 2013 at 15:04

Hi, Have you ever tried making the milk with unblanched almonds? I might be too busy or lazy to peel almonds!

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1. Spicie Foodie says:
  
  January 17, 2013 at 20:03
  
  Hi Rachel,
  I have a couple of times. Just be careful because the skin may possibly cause curdling. Maybe make it raw or don’t heat afterwards. Of course you could also just buy blanche almonds. Good luck.
  
  Reply
Gail says:

April 14, 2013 at 09:37

I’m so happy I found your website!! A friend told me to try almond milk in place of cow’s milk, because of lactose intolerance. I’ve bought the commercial almond milk, but not only is it expensive, it has extra ingredients in it I don’t want. I made one batch of the milk from paste, but it was grainy, and also separated. Now I will try it again using a fine sieve, and also try heating it to see if I can keep it from separating. Another thing; I’ve heard it’s best to use unpastuerized almonds (which may be available only on the Internet because I guess all almonds in stores are pastuerized so they have a longer shelf life). Can you tell me if there is a difference in the milk using the raw almonds instead of the blanched or pastuerized? Thank you!

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1. Spicie Foodie says:
  
  April 14, 2013 at 17:22
  
  Hi Gail,
  
  Yes the paste or powdered almond milks are not very good. I wasn’t aware of the pasteurization of almonds, so I’m not sure what exactly were the ones I’ve used. Sorry, but I can’t tell you what kind of results you’ll have. Have fun experimenting and I hope your almond milk comes out great!:)
  
  Reply
Angie M. says:

May 11, 2013 at 06:53

A thought and a question on this, as I make homemade almond milk all the time. I am too lazy to blanch and peel the almonds, although it is desirable to do so for both taste and for the almond meal/flour byproduct. My almond milk separates in the fridge, but as you pointed out, a quick shake and all is good. My question would be regarding nutrition – what happens to the enzymes and such when you boil the milk? Are they destroyed? Also, to thicken my almond milk, I add one cup of pre-hydrated chia seeds to the already strained milk, whiz it up in my vitamix, then strain it again. This is the closest I’ve come to the thickness that exists in the store-bought almond milk. I currently sweeten it with Stevia drops, but am thinking I may try date syrup soon and see how it works out.

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1. Spicie Foodie says:
  
  May 11, 2013 at 15:35
  
  Hi Angie,
  That’s a good question, and in all honesty I haven’t a clue what happens nutrition wise when boiling the milk.
  
  Thanks for the tip on the chia seeds! I like my milk unsweetened but date syrup tastes wonderful so I’ll have to try it on my next batch.
  
  Reply
Connie Wood says:

July 1, 2014 at 15:39

While searching for how to make almond milk so that it won’t separate, I found your blog. Thanks so much for the tips! I’m new at this homemade milk, and want to try your method!

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Stephanie says:

April 28, 2015 at 16:24

I heated the almond milk and it thickened right up like pudding! Help!

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1. Spicie Foodie says:
  
  April 30, 2015 at 20:14
  
  Hi Stephanie,
  
  I apologise your comment was trapped (for some reason) in the spam filter.
  That is strange that your almond milk turn to pudding — I’ve never had that happen.
  
  Reply
izzeldin says:

June 6, 2016 at 05:39

Hello there

i want to thx u for sharing ur recipe , i have been making almond milk for while now and now i make it with slow juicer which make it even better !
but i have been looking to make it not separate when i store in fridge or when i mix it with tea

i have question what temperature u let it simmer for ? do u bring it to boil ?
and if i bring it to boil would it matter ? .

send u blessing from jerusalem

Reply
1. Spicie Foodie says:
  
  June 6, 2016 at 22:08
  
  Hi! I’m sorry but I didn’t use a thermometer, I would advice that you not bring it to the boil. Just let it simmer under low-medium heat and keep an eye on it. I think you may need to try it a couple of times to perfect the exact technique that works in your kitchen conditions.
  
  Reply
RhoRho says:

February 16, 2017 at 02:48

This is the best almond recipe I have made so far. Its so lovely and creamy and thick. I did add nutmeg, cinnamon and vanilla to mine. Definitely try it!!

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1. Nancy says:
  
  February 16, 2017 at 22:15
  
  Thank you! Nutmeg sounds fantastic, I’ll be sure to try it next time.
  
  Reply
Dawn says:

March 23, 2018 at 02:58

I wonder… Because almonds are currently expensive, my family life is pretty busy, and I don’t have a decent blender… What are your thoughts on simmering store-bought unroasted unsweetened almond milk to prevent separation in coffee? I was buying roasted, but wow! My grocery store acciddentally gave me unroasted once, and I was quickly sold! The unroasted has a much sweeter taste and aroma – like amaretto…real almonds. I might experiment with simmering the store bought today today…….and have another cuppa to test it out. 😉

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1. Nancy says:
  
  April 16, 2018 at 14:16
  
  Hi Dawn, I’ve never had store-bought almond milk separate in coffee or tea. Sorry to hear you have had that issue. Have fun experimenting.
  
  Reply

Homemade Non Separating Almond Milk