Make Spiced Vitamix Almond Milk in just a few easy steps! Enjoy it in coffee or tea, for baking and cooking, and more! Not only does this almond milk require minimal effort, it is much tastier, healthier, and creamier than anything store-bought.
We enjoy this almond milk every day with cereal, coffee, or tea. It froths up perfectly for lattes and doesn’t curdle. Unlike store-bought almond milk, it doesn’t have any unnecessary filler ingredients. This milk recipe is also highly customizable and only calls for a few pantry ingredients.
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About Cinnamon Spiced Almond Milk
- Taste – The almond milk has a rich nutty flavor with a light sweetness and subtle spice.
- Texture – The milk is creamy yet light.
- Effort – Making almond milk is easy. All you need to do is soak the almonds, blend the nuts with the other ingredients, strain them, then blend again.
- Time – It takes 8 hours to soak the almonds over night or 1 hour in hot water. Then it takes 10 minutes to blend, strain, and blend again.
Ingredients
- Raw Almonds – Raw almonds provide the nutty base of the milk.
- Dates – Dates add a light caramel toffee flavor to the milk.
- Kosher or sea salt – Salt balances the other sweet ingredients.
- Vanilla extract or vanilla bean paste – Vanilla adds complexity to the milk. Use high-quality vanilla bean paste or vanilla extract for a true distinct vanilla flavor.
- Cinnamon – Cinnamon provides a warm spice.
See recipe card for quantities.
Substitutions/Variations
- Chocolate almond milk – Add cocoa powder to this milk to make it chocolatey.
- Pure almond milk – Omit the cinnamon, dates, and vanilla for a more pure flavored almond milk.
- Cashew milk – Cashew milk is great if you prefer a lighter flavored but still nutty milk.
- Oat milk – Try oat milk if if you prefer a sweeter and non-nutty milk.
Instructions
- Soak almonds – Soak almonds overnight in a covered bowl of water, or soak in hot water for an hour. Drain the almonds. (Photo 1 and 2)
- Blend ingredients – Add almonds to a blender along with filtered water, pitted dates, and salt. Blend on high for 2 minutes, until the mixture is smooth and creamy. (Photo 3 and 4)
- Strain milk – Place a nut milk bag over a large mixing bowl and pour the mixture into the bag. Lift the bag above the bowl and squeeze the liquid out. Save leftover almonds for other recipes or compost. (Photo 5 and 6)
- Blend milk and mix-ins – Rinse the blender carafe, and add almond milk, vanilla extract or vanilla bean paste, cinnamon, and any other mix-ins (e.g. cocoa powder, espresso powder, pumpkin spice blend, honey, maple syrup, etc.). Blend for 1 minute until all of the ingredients are combined then transfer to an airtight bottle or jar. Shake before serving and keep in the refrigerator for up to 4 days or freeze in an air-tight non-glass container for up to 2 months. (Photo 7 and 8)
Pro tip – Be sure to soak the almonds overnight. The almonds need to be soft to ensure the almond milk will be creamy.
Storage
Store this homemade almond milk in the refrigerator in an airtight glass bottle or lidded jar for up to 5 days. You can also freeze almond milk for up to 2 months for best results. When you are ready to use it again, let it thaw to its liquid state. If the milk has separated, you may need to remix it.
Top tips
- Ratio – We use a ¼ cup of almonds to 1 cup of water ratio. However, you can adjust it to your liking. To make the milk thinner, add more water than what the recipe calls for and to make the it thicker, add less water than what the recipe calls for.
- Incorporate other nuts – Add pistachios, cashews, or macadamia nuts to the mix, just make sure it follows the ¼ cup of nuts to 1 cup of water ratio, or to whatever your preferred adjusted ratio is to make the milk thinner or thicker.
- Blender – We recommend a high-powered blender like the Vitamix. However, you can use whatever brand of high-powered blender you prefer (e.g. Wolf)
- Sweetener – Add more dates or add sweetener to sweeten the milk. Some options include agave nectar, maple syrup, honey, and date syrup. You can also omit the dates and sweeteners.
- Nut bag – We use an unbleached reusable nut bag. If you don’t have a nut bag, you can use a clean kitchen towel. Try to use a thin cotton one if available and lift the corners inward to shape it into a bag.
Recipe FAQs
Yes, not only is it more delicious and creamy than store-bought milk, it is super easy to make. It is also highly customizable with no additives.
It depends on how thick you want your milk. We like a ratio of ¼ cup of almonds to 1 cup of water. For thicker milk, use more almonds and for thinner milk, use less.
No, you don’t need to peel the almonds. The skin contributes to the nutty flavor of the milk and has good fiber and antioxidants.
Yes, our recipe has no dairy and no lactose.
Related
Looking for other recipes like this? Try these:
- Spiced Vegan Butternut Squash Soup (Vitamix)
- Homemade Sweet and Sour Mix
- How to Make Fresh Squeezed Orange Juice
- Homemade Unsweetened Applesauce
- Oat Flour Banana Pancakes
Did You Like This Recipe?
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Spiced Vitamix Almond Milk
Ingredients
- 1 cup raw almonds
- 4 cups filtered water
- 2 pitted dates plus more to sweeten to taste, optional
- ½ tsp kosher or sea salt optional
- 1 tsp vanilla extract or vanilla bean paste optional
- 2 tsp cinnamon optional
Instructions
- Sprout the almonds – Soak almonds overnight in a covered bowl of water, or soak in hot water for an hour. Drain the almonds and add to a blender along with filtered water, pitted dates, and salt. Blend on high for 2 minutes, until the mixture is smooth and creamy.
- Strain almond milk – Place a nut milk bag over a large mixing bowl and pour the mixture into the bag. Lift the bag above the bowl and squeeze the liquid out. Save leftover almonds for other recipes or compost.
- Blend mix-ins – Rinse the blender carafe, and add almond milk, vanilla extract or vanilla bean paste, cinnamon, and any other mix-ins (e.g. cocoa powder, espresso powder, pumpkin spice blend, honey, maple syrup, etc.). Blend for 1 minute until all of the ingredients are combined then transfer to an airtight bottle or jar. Shake before serving and keep in the refrigerator for up to 5 days or freeze in an air-tight non-glass container for up to 2 months.
Notes
-
- Soak the almonds overnight. The almonds need to be soft so the almond milk will be creamy.
- Ratio – We use a ¼ cup of almonds to 1 cup of water ratio. However, you can adjust the ratio to your liking. To make the milk thinner, add more water than what the recipe calls for and to make the it thicker, add less water.
- Incorporate other nuts – Add pistachios, cashews, or macadamia nuts to the mix, just make sure it follows the ¼ cup of nuts to 1 cup of water ratio, or to whatever your preferred adjusted ratio is to make the milk thinner or thicker.
- Blender – We recommend a high-powered blender like the Vitamix. However, you can use whatever brand of high-powered blender you prefer (e.g. Wolf)
- Sweetener – Add more dates or add sweetener to sweeten the milk. Some options include agave nectar, maple syrup, honey, and date syrup.
- Nut bag – We use an unbleached reusable nut bag. If you don’t have a nut bag, you can also use a clean kitchen towel. Try to use a thin cotton one if available and lift the corners inward to shape it into a bag.
- Refrigerate almond milk in an airtight glass bottle or lidded jar for up to 5 days. You can also freeze it for up to 2 months for best results. When you are ready to use it again, let it thaw to its liquid state. If it has separated, you may need to remix it.
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