Raspberry Rose Almond Milk

This light & refreshing homemade almond milk is so yummy in chia pudding and overnight oats. The sweetness of the rose syrup & raspberries makes a lovely addition to my almond milk repertoire.

Raspberry Rose Almond Milk

Category: EXTRAS, Nut Milk

Raspberry Rose Almond Milk


  • 1 cup raw almonds
  • Filtered water
  • 2 TBS rose syrup
  • 1/2 tsp vanilla
  • Dash salt
  • 1/2 cup raspberries
  • Agave syrup, if needed


  1. Soak 1 cup almonds with 4 cups of water over night.
  2. Drain and rinse almonds. Place rinsed almonds in a blender with 4 cups of fresh filtered water.
  3. Add rose syrup, salt and raspberries.
  4. Liquify the almonds for 2-3 minutes. Mid way through, taste the milk. Adjust sweetness with some agave syrup, if needed. Continue to blend.
  5. Place your mesh nut bag in a large bowl. Pour liquid into a mesh nut bag. I use the Ellie’s Best Bigger Better Nut Bag. Kneed the bag until all the liquid is in the bowl.
  6. Pour nut milk into desired container and refrigerate.

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