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Lavender Almond Milk

Lavender Almond Milk

So this May I went home to California for a wedding and discovered the most amazing Almond Milk I had ever had by a company called Beber Fresh! It was a Lavender Almond Milk and when I tell you it was good I mean it. Even thinking about it now makes my mouth water. It was creamy, sweetened with a little  honey, and the lavender taste made it that much better!!! Of course I immediately looked them up online to see if I could find them in Colorado when I got back or if they shipped but sadly they are only local to Northern California since they are still a pretty small company. If you are in Northern California check them out and get some you won't regret it!!

So when I got back home to Colorado I decided I needed to try and recreate a version for myself. I have to say truthfully I still prefer their Lavender Almond Milk over my version and not sure if I ever could perfect it to taste exactly the same, but that being said I still think mine is darn good and if you love lavender you will love it... I hope!! Now if you are not such a lavender lover than you probably will want to skip this version and just make my regular plain Almond Milk Recipe  . 

And, if you are one of the ones who has never made fresh homemade almond milk DO IT NOW!! It's way more delicious and nutritious and super easy. The only extra equipment you need it a high speed blender and a nut bag which you can get at most natural foods groceries or Amazon.  To make things easier make the lavender water the day before and also  start soaking the almonds at the same time then everything will be ready for you to make your milk the next day!

Servings: 4-5 


  • 6 Cups Filtered Water ( 3 to make Lavender Water and 3 for Almond Milk)
  • 1 Cup Almonds
  • 1/3 cup Dried Lavender ( you can get in bulk at Mountain Rose Herbs or a local Apothecary) 
  • 2 TBSP Raw Honey ( for vegan option use Maple Syrup)
  • 1/2 tsp vanilla Extract
  • 1/8 tsp Sea Salt
  • Nut Bag

Directions To Make Lavender Water and Soak Almonds:

  1. Add 3 cup water to a saucepan with dried lavender and bring to boil then simmer for 20 minutes.
  2. Remove from heat then allow to cool for an hour then place in a jar in fridge and let sit overnight.
  3. While the lavender water is simmering add your 1 cup of almonds to a jar and cover with water and let soak overnight or for at least 12 hours. 

Directions for Almond Milk:

  1. The following day take the soaked almonds, strain and rinse them then add to your blender. Add 3 cups of filtered water to the blender along with the almonds.
  2. Now take your cooled lavender water and also strain the lavender from the water. You can discard the lavender as you will only need the infused water and not the actual lavender. 
  3. Blend the Almonds and water in the blender for at least a minute on high  and then strain through a nut bag.
  4. Add the strained Almond Milk mixture back into the blender and add 1 cup of your lavender water along with the remaining ingredients ( honey. sea salt and vanilla extract).
  5. Blend again on high for 20-30 seconds and you are done!
  6. Store in a glass jar and consume within 3-5 days. 
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