1/2 cup raw almonds
1/4 cup pitted dates (Medjool or Deglet Noor work well)
2 cups fresh water
Pinch of salt (optional)


Soak the almonds: Place the almonds in a bowl and cover them with plenty of cold water. Soak for at least 8 hours, or overnight, for best results.

Blend the almonds and dates: Drain the soaked almonds and add them to a blender along with the pitted dates and fresh water. Blend for 2-3 minutes, until the mixture is smooth and creamy. You may need to scrape down the sides of the blender occasionally for even blending.

Strain the milk: Pour the blended mixture through a cheesecloth or nut milk bag set over a large bowl or pitcher. Squeeze the bag well to extract as much liquid as possible. Discard the pulp (leftover almonds and dates).

Season (optional): Add a pinch of salt for a more balanced flavor. You can also experiment with adding a splash of vanilla extract for a touch of sweetness.

Serve: Enjoy your fresh almond and dates milk chilled or at room temperature.


For a richer flavor, soak the dates in hot water for 10 minutes before adding them to the blender. This will soften them and make them easier to blend.
If you don’t have a cheesecloth or nut milk bag, you can use a thin kitchen towel or even a coffee filter, but expect a lower yield of milk.
This almond and dates milk will not be as thick as store-bought varieties. You can adjust the amount of water to achieve your desired consistency.
The fresh almond and dates milk will keep in the refrigerator for up to 2 days in an airtight container.
This recipe is a great way to enjoy a healthy and refreshing drink made with only a few simple ingredients.

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