Cherry Vanilla Almond Milk

Light and sweet, this homemade almond nut milk is made with cherry, vanilla, and honey and is perfectly balanced for a delicious addition to a healthy breakfast or even a post-yoga snack.

homemade cherry vanilla almond milk on a stone cutting board

Ingredients

almonds 2.3 oz 65 g 1/2 cup almonds
filtered water 9.8 fl oz 290 ml 1 1/3 cup water
cherries (pitted) 2.5 oz 71 g 1/4 cup cherries
cacao nibs 0.24 oz 7 g 1 tablespoon cacao nibs
honey (raw) 0.5 oz 14 g 1 tablespoons honey
mint (fresh) 0.12 oz 3 g 4 mint leaves
vanilla extract 0.08 oz 2 g 1/2 teaspoon vanilla extract

Directions

24 Hours Before

  1. The day before making this recipe, place the almonds in a container and fill with water to cover and soak in the refrigerator for 24 hours (max 48 hours).

Recipe Instructions

  1. Drain the water from the almonds, rinse and drain again.

  2. Blend almonds with the cold filtered water.

  3. Add the slurry to the press bag, filling no more than one-third full, then press.

  4. Whisk the vanilla into the milk.

  5. Pour the nut milk into the blender. Add fresh or previously frozen pitted cherries, sweetener (honey or sorghum), cacao nibs, and mint, then blend for about 30 seconds. The cacao nibs will give the milk a nice little texture.

Pro tips

  • Dates can be used instead of honey if you prefer, however that will change the color slightly.

  • Sorghum syrup can also be substituted as the sweetener. It is made from the green juice of sorghum, a nutrient rich plant that is packed with vitamins and minerals.

  • For the vanilla, you can use liquid extract, paste or vanilla bean. If using the bean, process in the blender with the almonds and water.

  • A great plant-based milk option for juice bars is to use a premium milk base or powder.