Creamy Roasted Almond and Date Milk

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 4 cups / 1 liter)
• Prep Time: 15 minutes (plus 8 hours soaking)
• Cook Time: 10 minutes
• Total Time: 8 hours 25 minutes

Quick Ingredients

• 1 cup (140 g) raw whole almonds
• 6 large soft Medjool dates, pitted
• 4 cups (960 ml) cold water, plus more for soaking
• 1/2 teaspoon pure vanilla extract (optional)
• 1/4 teaspoon ground cinnamon (optional)
• Pinch of fine sea salt

Do This

• 1. Roast almonds on a baking sheet at 350°F (175°C) for 8–10 minutes, until fragrant. Cool completely.
• 2. Transfer cooled almonds to a bowl, cover with water, and soak 8 hours at room temperature (or overnight). Soak dates separately in hot water for 10 minutes.
• 3. Drain and rinse almonds. Rub them between your fingers to slip off the skins (optional but makes creamier, paler milk).
• 4. Add almonds, dates, 4 cups fresh water, salt, vanilla, and cinnamon to a blender.
• 5. Blend on high for 60–90 seconds until completely smooth and creamy.
• 6. Strain through a nut-milk bag or fine mesh lined with cheesecloth, squeezing well, or leave unstrained for extra body.
• 7. Chill for at least 1 hour, then serve cold or gently warmed on the stove.

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Why You’ll Love This Recipe

• Deep, toasty flavor from roasted almonds with natural caramel sweetness from dates.
• Completely dairy-free and refined sugar-free, but still rich and satisfying.
• Blends in minutes after soaking, with simple pantry ingredients.
• Perfect served chilled over ice, gently warmed like a cozy latte, or poured over oatmeal.

Grocery List

• Produce: Medjool dates (or other soft sweet dates)
• Dairy: None (this recipe is naturally dairy-free)
• Pantry: Raw whole almonds, vanilla extract, ground cinnamon, fine sea salt

Full Ingredients

For the Roasted Almond-Date Milk

• 1 cup (140 g) raw whole almonds
• 6 large Medjool dates, pitted (about 90–100 g)
• 4 cups (960 ml) cold water, plus extra for soaking
• 1 pinch fine sea salt

Optional Flavor Add-Ins

• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon (or more to taste)
• 1 pinch freshly grated nutmeg, for serving (optional)

Step-by-Step Instructions

Step 1: Roast the almonds for deep flavor

Preheat your oven to 350°F (175°C). Spread the raw almonds in a single layer on a dry baking sheet. Roast for 8–10 minutes, stirring once halfway through, until they smell fragrant and nutty and are just starting to darken slightly at the edges. Watch closely for the last couple of minutes so they do not burn.

Remove the almonds from the oven and set them aside to cool to room temperature, about 15 minutes. Roasting first builds a deeper, toasty flavor into the finished drink.

Step 2: Soak the almonds (and briefly soak the dates)

Place the cooled roasted almonds in a medium bowl. Cover them with plenty of cool water, at least 2 inches (5 cm) above the nuts. Let soak at room temperature for 8 hours or overnight. Soaking softens the almonds for smoother blending and makes the milk easier to digest.

About 15–20 minutes before blending, place the pitted dates in a small bowl and cover with very hot tap water. Let soak for 10 minutes to soften, then drain. This helps the dates blend completely into the milk without little chewy bits.

Step 3: Drain, rinse, and optionally slip off almond skins

After the almonds have soaked for 8 hours, drain them in a colander and rinse well under cool running water. The almonds will look plump and pale.

For the creamiest, smoothest milk with a lighter color, remove the skins: pinch each almond between your thumb and forefinger, and the nut should slip right out of its brown skin. This step is optional but recommended if you want a silky, almost dessert-like drink. Discard the skins.

Step 4: Blend everything until ultra smooth

Add the soaked (and optionally peeled) almonds to a high-speed blender. Add the soaked, drained dates, 4 cups (960 ml) of fresh cold water, a pinch of fine sea salt, and, if using, the vanilla extract and ground cinnamon.

Blend on high power for 60–90 seconds, starting on low and quickly increasing to full speed. The mixture should become pale, creamy, and slightly frothy, with no visible pieces of almond or date. If your blender is not very powerful, you may need to blend for up to 2 minutes, pausing to scrape down the sides if needed.

Step 5: Strain for silky milk (or leave rustic and thick)

For a classic, smooth almond-date milk, set a nut-milk bag, clean thin dish towel, or 2 layers of cheesecloth over a large bowl or pitcher. Pour the blended mixture through. Gather up the cloth or bag and gently squeeze and twist to press out as much liquid as possible. This will take a couple of minutes; be patient to get every last drop.

If you prefer a thicker, more rustic drink with extra body and fiber, you can skip straining entirely or strain only partially. Unstrained milk will be more smoothie-like and slightly grainier, but very hearty.

Step 6: Chill, taste, and serve

Transfer the strained almond-date milk to a clean glass bottle or jar. Taste and adjust: add a little more cinnamon or a pinch of salt if you like, then stir well.

Refrigerate for at least 1 hour to chill and allow the flavors to meld. Shake well before each use, as natural separation is normal.

Serve cold straight from the fridge, over ice, or gently warmed in a small saucepan over low heat until just steaming (do not boil). For an extra cozy touch, sprinkle a little cinnamon or nutmeg on top right before serving.

Pro Tips

• Use soft, fresh dates: Medjool dates give the richest caramel flavor. If your dates are dry, soak them a bit longer in hot water until very soft.
• Do not skip the cooling step before soaking: Let the roasted almonds cool completely before soaking so they retain their texture and the soak water stays fresh.
• Adjust sweetness to taste: Start with 6 dates; if you like it sweeter, blend in 1–2 more dates after tasting.
• Save the almond pulp: Dry it out in a low oven and use in smoothies, oatmeal, granola, or baked goods to avoid waste.
• Blend in batches if needed: If your blender is small, blend half the almonds and water at a time, then combine and strain together.

Variations

• Cardamom-Spiced Version: Add 1/4 teaspoon ground cardamom along with the cinnamon for a warm, fragrant twist that pairs beautifully with the dates.
• Cocoa Almond Latte: Blend in 2 tablespoons unsweetened cocoa powder and a splash more water, then serve warm for a dairy-free hot chocolate-style drink.
• Light and Less Rich: Increase the water to 5 cups (1.2 liters) total for a lighter, more refreshing drink that is great over cereal or in smoothies.

Storage & Make-Ahead

Store the roasted almond-date milk in a tightly sealed glass jar or bottle in the refrigerator for up to 4 days. Shake well before each use, as natural separation will occur. For longer storage, you can freeze the milk in ice cube trays, then transfer the cubes to a freezer bag and keep for up to 2 months. Blend or whisk thawed milk to restore its smooth texture. The almonds can also be roasted and soaked 1 day in advance; keep them covered in water in the fridge until you are ready to blend.

Nutrition (per serving)

Approximate values per 1 cup (240 ml) serving, assuming 4 servings and straining: about 260 calories, 14 g fat (about 1 g saturated), 31 g carbohydrates, 4 g fiber, 24 g sugars (naturally occurring from dates and almonds), 5 g protein, and around 40 mg sodium. Exact values will vary with the number and size of dates used, how thoroughly you strain the milk, and any additional flavorings.