Cherry Almond Milk

Name: Cherry Almond Milk
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups of cold water; ½ cup (65g) of almonds (soaked until soft, 24hrs.); 10 frozen sweet cherries; 1 tablespoon of maple syrup; ½ teaspoon of almond extract; A pinch of fine sea salt

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A homemade vegan milk recipe with the fun addition of cherries and almond! This 10-minute recipe is creamy, lightly sweetened, and made from just 4 basic ingredients. Delectable warm or chilled!

If you’ve been around the blog, you see I’m a total sucker for anything cherry and almond (and chocolate!) There’s Chocolate Cherry Almond Granola, smoothie bowl, quick bread, nice cream, but, alas, no milk! I couldn’t let another cherry blossom season go by without creating a homemade milk that is just as pretty in pink and over-the-top delicious!

This cherry almond milk recipe is just as simple as making regular homemade almond milk but really takes it to the next level by adding frozen cherries and almond extract. If you’re into homemade milks, you’ll definitely want to give this recipe a try! It’s sweet, creamy, and tastes barista-style fancy. BTW, that almond pulp is a-ma-zing!

What I love about this recipe:

Made simple. You actually don’t have to strain the milk through a nut bag if you want it to be more like a smoothie with extra fiber. All that almond pulp is really filling too!

Short cut! You can use 2 cups of Homemade Almond Milk in place of the water and soaked almonds.

Feels fancy. The addition of frozen cherries and almond extract turn the milk a sweet shade of pink and give it dessert quality flavor. It looks so inviting in a mug or a glass, you’ll feel like you’re in your favorite coffee shop!

Make it chocolate. For a fun variation, add 3-4 tablespoons of raw cacao powder for chocolate cherry almond milk.

Heat it up or drink it cold. I love cozying up to a warm mug of this creamy milk in the crisp spring mornings we’ve been having lately. But it’s also delicious chilled from the fridge with a piece of chocolate cake!

Why you’ll want to give this Cherry Almond Milk Recipe a try!

Tastes delicious warm or cold
Easy to make
Pink and pretty
Full of almond flavor
Dairy-free and creamy

Most grocery stores carry frozen cherries year-round, so you don’t have to wait for cherry season to enjoy this scrumptious almond milk! It’s also a fun and easy way to elevate your homemade milk experience. And who can say no to that beautiful shade of pink?

Keep scrolling for step-by-step instructions and photos!

Ingredients for Cherry Almond Milk

2 cups of cold water
½ cup (65g) of almonds (soaked until soft, 24hrs.)
10 frozen sweet cherries
1 tablespoon of maple syrup
½ teaspoon of almond extract
A pinch of fine sea salt

Makes about 2¼ cups of milk

cherry almond milk ingredients in a blender — Steps 1-2

1. First, soak your almonds in cold water for 24 hours or more. Drain the almonds and give them a good rinse. Don’t skip this step! Soft almonds make for creamy almond milk.
2. Add the water, almonds, cherries, maple syrup, almond extract, and salt to a blender container.

cherry almond milk in a blender — Step 3

3. Secure the lid and blend at medium to high speed until completely smooth. This will take 1-2 minutes in a high-powered blender or longer in a standard blender.

cherry almond milk poured through a nut bag — Step 4

4. Pour the milk through a nut bag fitted over a pitcher. Use your hands to squeeze all the milk through the nut bag, leaving the pulp behind. Save the pulp for smoothies, snacking, etc.

cherry almond milk squeezed through a nut bag

Let’s get this milk party started with these reader favorites!

Homemade Oat Milk

Cashew Golden Milk

Dairy-Free Hot Cocoa Mix

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Yield: 2 cups

Author: Carol Clayton