Recipe: Almond Milk and The Secret to A Super Silky Latte


The matcha tea latte, made with homemade almond milk, is my latest crush.

Matcha has lots of really great stuff in it like: antioxidants, polyphenols, fiber, chlorophyll and Vitamin C. In fact one cup of matcha has the antioxidant oomph as 10 cups of green tea!

But that’s not the only reason I am sharing this secret with you. The truth is, if my almond milk is not frothed correctly, too hot, or doesn’t have the right balance, I just won’t drink it.

matcha latte strong

And, if you have ever tried to make a latte of any kind using almond milk, you know just how hard it can be to get the milk just right. It can be very inconsistent, unless you know the secret, and if you have ever had a latte done right, you know exactly what I mean.

So, what IS the secret?

Well, first you have to make your almond milk a little bit differently than a typical recipe. There are lots of recipes out there for almond milk. This one is different because it’s specific for making almond milk that is going to make you the silkiest, smoothest, most delicious almond latte milk ever. Of course, you have go to start with the best ingredients you can.

This means preferably truly raw (not heat pasteurized), organic almonds.

They need to be soaked for about 8 hours, or overnight. Here’s what they look like after soaking:

soaked almonds

But here’s the real difference:

Instead of using a typical ratio of 1 cup of almonds to 4 or 5 cups of water, you use 1 cup of almond to just 2 cups of water. That’s it! Easy peasy. AND if you want to use this milk for some other purpose, like for a protein shake or smoothie, just add more water. But why does this work so well?

There must be a certain amount of fat in the milk to get that beautiful froth. For anyone who is fat-phobic, remember, this an unsaturated plant fat, not an oil, so you are going to digest it quite easily. Making your almond milk this way will bring the fat content up to around 3g of fat per latte, if you use 1/2 cup of almond milk.

What else is in my almond milk recipe? Nothing! I don’t add anything into my almond milk recipe other than almonds and water.

almonds and water

Some people like to add cinnamon, dates, vanilla, etc. I find it much nicer and convenient to keep my almond milk pure. This allows me to use one batch of almond milk for multiple purposes. Now, I also use a milk frother that I bought on Amazon for less than $50. It is a large size, so I can make one of these beauties for someone else at the same time as my own…sharing my matcha just isn’t an option 😉 There are plenty of choices of frothers in the market place. I just read the reviews and picked one that had lots of 5 stars and was able to froth enough almond milk for 2 lattes at once.

So that’s my silky smooth latte secret.

I hope you enjoy it as much as we do.

Please let me know about your results using this recipe in the comments below.

Much love,

Dr. Glo

P.S. Want to know how to make any almond milk? Just watch the simple steps below!

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Recipe For Plain Nut or Seed Milk


  • 4 cups pure water
  • 1 cup almonds (or other nuts or seeds)


  • Nut milk bag
  • Blender


1. Soak your almonds 8 hours or overnight in pure water.

soaked almonds

2. Rinse

3. Put into high powered blender and blend for 30 seconds. Why 30 seconds? After blending any live food for 90 seconds, 90% of the nutrition is lost. So, please do time this.

blitz almond milk

4. Place nut milk bag into a large pouring jug or bowl.

blitz almond milk

5. Strain the mixture through a nut milk bag and into pouring jug.

6. Lift bag slowly and squeeze gently until all liquid is released and nut pulp is nearly dry.

squeeze nut milk

7. Pour your delicious almond milk into an airtight container.

homemade nut milk for lattes

8. If you have a dehydrator, take the pulp, dehydrate it, and use it for gluten free flour.

almond pulp for flour


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  1. Trina on August 9, 2017 at 17:32

    This sounds delicious and simple. Thank you for sharing! Do you have a specific brand of Matcha you like to purchase?

    • Gloriane Giovannelli on August 9, 2017 at 18:54

      I LOVE
      It is a very high-quality, AAA grade matcha.
      Fantastic tea.

  2. Alexandre on November 18, 2019 at 16:12

    I wonder why the loss of nutrients if the milk does not become hot? Have any analyses being done to demonstrate the loss of nutrients?
    If I was to blend only 30 seconds, I would end up with very little milk and a lot of grit even by using a powerful Vitamix.
    I do blend for 3 1/2 minutes in two separate times, never allowing the milk to become warm. And for smoothies, I do not even strain it at all.

    • Gloriane Giovannelli on November 18, 2019 at 18:31

      Hi Alexandre. It really is an important question. So, I do not recall at the moment which university studied it (possibly Northwestern, but I cannot say for sure), but they found 90% of nutrients are lost after 90 seconds of blending. I believe it is a combination of heat and air exposure. For me, that’s a lot of nutrient loss.
      I use a reconditioned Vitamix and then strain through a nut milk bag.
      If you do find you need extra blending time, try putting the Vitamix jug (with blades) into the refrigerator or freezer for a while before you blend. And, use cold water. I find that reduces any heat build up.
      Hope that helps! 🙂

  3. Mary on July 17, 2020 at 01:22

    Thanks for this recipe. I find it a little confusing that this is about frothable almond milk and you mentioned you use 2 cups of water for 1 cup of almonds in your intro/description, but in the recipe, you list 4 cups water. I think it would be worth making a note in the actual recipe section. Thanks!

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