Home-made almond milk

Almond milk is a well-loved milk alternative on account of its pleasant taste and consistency. Almonds in their natural form are known for their abundance of protein, fiber, antioxidants, vitamins, minerals and trace elements.

However, while a handful of almonds contains all the above-mentioned substances and is very beneficial to your health, industrially produced almond milk contains hardly any of these. This is because it mainly consists of water and sugar: almonds make up only 2–5% of the ‘almond milk’.

If you buy almond milk, we recommend picking an unsweetened variety and avoiding hidden sugars.
Still, the far superior alternative is to make your almond milk at home. You’ll love it!



  • about 15 organic almonds
  • half a handful of dried fruit, such as dates, figs, apricots, raisins
  • spices (ground, i.e. in powder form), such as:
  • 1/4 tsp. cardamom
  • 1/4 tsp. ginger
  • a few pinches of cinnamon
  • a small pinch of saffron
  • water



  1. Put the almonds in a small bowl, pour hot water over them and soak overnight.
  2. Rinse the dried fruit and soak overnight in 200 ml of water in a second bowl or the blender jug – keep the water!
  3. The next morning, skin the almonds and rinse well before adding them to the soaked dried fruit.
  4. Add the spices and puree everything in a blender until smooth.
  5. You can warm up the almond milk slightly.
  6. As per taste, add sweetener such as date sirup or honey.

Ideally, home-made almond milk should be consumed the same day, but in the refrigerator it will keep for two days.

Download the article as a PDF file

Recipe and pictures: Jochen Lotz

© Maharishi Ayurveda Health Centre Bad Ems


  • Wonderful. I just suggest not covering the almonds with hot milk. Cold will be better because hot milk can kill beneficial bacteria and foster less beneficial bacteria to grow.

    • You are right, that was a mistake in the newsletter which we overlooked in the first proofreading and only found out after we have sent it!

      It is not only good for the reasons you stated but also for the enzymes which the almond is producing while sprouting. But all this is only valid when you can get raw organic almonds which have not been heated for industrial reasons what most of them in the market are.

      Dr. Karin Pirc

  • I make my almond milk this way. Except I freeze it in small batches so that I only have to make it once a week. Then I make cookies with the almond-date pulp.

    Does the freezing for a few days create Ama?

    • Dear Tracy,

      the freezing does not create Ama, but during this all the biophotons, the photon emissions of your freshly prepared milk leave your milk, so its not a food anymore which gives you a lot of fresh energy. The frozen portions are not much better than a ready made almond milk from the shop, only you are sure to know what’s in it and maybe done with filtered water in case you use a filter for your water at home.

      That is why Ayurveda always wants freshly prepared things, but of course in modern live with time limits we sometimes have to do our compromises. 🙂

      But most important: enjoy whatever you do!

      With best wishes

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