Almond Milk

My date on Friday evening asserted that there was nothing worse than a cheap woman.  I completely concurred.

But today, I am being a cheap woman.

I’m ditching the store-bought almond milk ($3) for an at-home version that sets me back less than a buck. In reality, I’m not that frugal.  The real impetus for the at-home version – not frightening my neighbors with a 7am dash to the bodega in my pj’s when I’m out of almond milk, and my desire to be the uber multi-tasker. While making the almond milk (it takes less than 3 minutes to make), I can set-up my French press for freshly brewed coffee.

The home-made almond milk has the added benefit of no carrageenan, a questionable preservative, often in the pre-packaged almond milk, and you can choose your preferred sweetener. One day it might be a date (or two), maple syrup or yucca.

What’s more, if you are out of almonds, you can substitute them for raw cashews, hazelnuts or Brazil nuts.  And if you wanted to be a little decadent, you can throw in some raw cacao nibs for chocolate almond milk – delicious!

So, be a little cheap occasionally… And tell me all about it. Post your nut milk photos on our Facebook page for all to see.

Photo Credit:


  • 1/2 cup of slivered almonds
  • 1 tsp maple syrup (or your choice of sweetener)
  • 2 cups of filtered water
  • Nut bag


Put almonds, water and maple syrup into a blender and blend for 1 minute. Take nut bag at pour milk into nut bag over a glass bottle.  Squeeze the nut bag and extract the left-over nut mixture (this can be used for gluten-free bread).

Serve nut milk cold in a smoothie or with cucumber and cinnamon.