We finally nailed the vanilla almond milk latte from scratch! We’ve been experimenting with our espresso machine, homemade almond milk, and homemade vanilla syrup and finally have perfected this recipe to share with you! We finally stopped spending so much money out at coffee shops because it’s better at home. Did you know you can make delicious almond milk with only four ingredients and five minutes?
Homemade Almond Milk
*makes 4-5 cups (We usually double this because we go through it so fast!)
- 1 cup raw almonds
- 2-3 dates
- 1 teaspoon of vanilla extract
- a pinch of salt
- 4-5 cups of purified water
- optional- a pinch of cinnamon is a delicious addition
Blend together on high until combined (liquid will be white and frothy.) I usually blend on a level 8 on our Vitamix. Strain into a jug with a nut milk bag. Squeeze!!! We obsess over trying to get every last drop out.
Here’s the nut milk bag and blender I recommend!
Best enjoyed fresh, but can last in the fridge up to three days.
Homemade Vanilla Syrup
- 1/2 cup purified water
- 1/2 cup sugar
- 1 tablespoon of vanilla extract
Combine sugar and water on the stove on low heat and stir. Once dissolved, remove from heat and add vanilla extract. Store in a glass jar in the pantry. Can last unrefrigerated up to two weeks.
Espresso
For espresso, we use this Breville Barista Pro Espresso machine. We love it so much that we’ll bring it with us on trips if we can! We’ve had it for three years now, and Breville’s customer service is great. We had a small leak in the back once and they repaired it for free in less than a week!
Homemade Vanilla Latte
Combine a shot of espresso with 1 ounce (2 tablespoons) of vanilla syrup. If making a hot latte, use a milk thermometer to froth your milk to about 160 degrees and then pour. Fresh almond milk froths beautifully! If making an iced latte, add your ice and pour in your cold milk and enjoy!
There you have it! The most fresh, frothy, and tasty homemade almond milk latte without any fillers, preservatives, or gums! The almond milk has a subtle nuttiness that compliments a nice espresso beautifully. We enjoy these both iced and hot.
As a note, I do recommend using raw almonds. We’ve experimented with roasted almonds too. Although the milk is still good, it is a little too nutty and robust for our liking. Raw almonds with a high quality vanilla extract will give you the best flavor!
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