This homemade blueberry lavender almond milk is easy to make, deliciously floral and filled with a nice punch of fruity blueberry flavor. It makes for a calming creamy milk that's unique and also fun to make!
If you haven't used lavender in the kitchen, then this fruity lavender milk is a great place to start!
Similar to the matcha green tea flavor where more you have it, more you want it, I believe that lavender is a kind of flavor that needs a little practice to get used to. I might even agree with people saying that there is a fine line between a soapy flavor and the perfect touch of delicate lavender taste. But now that I have been using lavender more in the kitchen, I find that there is something oddly addictive in including this floral herb in all sorts of recipes.
Lavender has been used in food for quite a while, but is better known for its calming effect when infused in teas, just like in this lavender milk tea. You can also make cookies, cakes, ice cream and many kinds of drinks using lavender buds. But, my favorite way to include lavender is definitively in milky concoctions. The soft and gentle aromas from the lavender combined with a creamy rich mixture is really a must to try.
And this easy homemade milk made with lavender buds is SO fun. Pairing the floral essence with the sweet blueberries is such a great match with flavors that complement each other perfectly. You are left with a milk that's extra creamy, with a beautiful light purple color, filled with rich fruity flavors and that will give you instant soothing effects.
Better than Trader Joe's blueberry lavender almond milk!
I was inspired by Trader Joe's milk to make this recipe. Trader Joe's version has a milder lavender flavor with a stronger sweet taste, plus a bunch of extra ingredients I don't want in my milk! I also simply wanted to make my own recipe to have better control on the overall flavor.
So here is my version: a more floral, extra blueberry-ish and lightly sweetened milk. Everything's natural, easy to customize to your taste, entirely made with whole foods and only containing ingredients that belongs in the kitchen. Oh, and super easy to make!
Homemade blueberry lavender almond milk ingredients
- Raw almonds
- Lavender buds or flowers
- Medjool dates
- Vanilla extract
What kind of blueberries are best to make this recipe
I tried with both fresh and frozen blueberries and the results were very similar. Frozen blueberries gave the milk a darker and more bright blue color which I really enjoyed and somehow a "juicier" texture. Fresh blueberries gave me a creamier texture and more pale lavender color, although amazing in flavor.
I would then recommend using fresh blueberries when they are in season, but otherwise, simply use frozen blueberries. In that case, reach for the wild tiny blueberries if possible, they taste better and are usually sweeter (and richer in antioxidants too!). Also, thaw them slightly before transferring the fruit + its thawing juice in your blender so they blend better (I just use the microwave).
What lavender should I use to make this almond milk
If you are new to cooking with lavender, then it might be unclear what kind of lavender to use or where to get it.
You can buy dried lavender buds in some stores and very easily online (it is not expensive). That kind of lavender is usually lavender buds that are dried for better storage.
But, you can also use your own fresh garden lavender! In that case, you can use both the buds or flowers, depending on the time of the year. Also, fresh lavender can be slightly less potent compared to dried buds, so simply adjust the amount you use.
When buying lavender, make sure it is a culinary grade lavender buds. Lavender can be used to make soap or scented floral decorations, so even though most lavender I found online are food-ready, just carefully read the packaging before buying. I use this dried lavender from eat-well online.
How to make your own blueberry lavender almond milk
Step 1- Soak the almonds
Simply transfer the raw almonds to a bowl and cover them with water. Let them soak overnight, then drain and rinse.
Step 2- Blend
Transfer the drained almonds to a blender alongside the blueberries, lavender buds, dates, vanilla extract and water. Blend until smooth, for about 30-60 seconds.
Step 3- Strain
Cover a large bowl with a nut-milk bag and pour the blended almond milk over. Use your hands to twist on the bag and help force all the milk out. Discard the pulp and transfer to a glass storage milk container. Serve cold, enjoy!
Watch how to make it
Do I need a high-speed blender?
When making almond milk, then yes, using a high-speed blender will give you better results. You can get away using a regular blender when making cashew milk, but almonds are a tougher and more sturdy kind of nuts, which require a more powerful blender to really entirely crush into a milky mixture.
If you do not have a high-speed blender, then consider using raw and unsalted cashews in place of the almonds. Be sure to soak them first as well.
Can I skip soaking the almonds?
I recommend against it, even when using a high-speed blender. Soaking your nuts will not only make them more blend-able and make sure you end up with a super smooth and creamy almond milk, but also improves the digestion of the nuts. Ideally, soak the almonds overnight or at least for 4 hours. I usually start soaking them in the evening so they are ready to blend in the morning.
If in a pinch, then you can soak them in warm water for a shorter amount of time, about 20-30 minutes.
Tips to strain your blueberry lavender almond milk
I love using a nut-milk bag when straining homemade plant milks or juices. They simply have a user friendly shape that's easier to manipulate. They also clean well after use: I discard the remaining pulp, then rinse thoroughly under water and let the bag dry while hanging.
Nut-milk bags are not expensive and easy to buy online. I used these nut-milk bags from Bellamei that I love!
If you don't have any nut-milk bag, then you can also use cheese cloths placed over a fine mesh colander or even a French press, if you have one. I even strain my vegan horchata using a fine hand towel, so don't let the straining step stop you from making your own plant milk!
Check out my strawberry almond milk post for more detailed information about straining options.
How to serve this blueberry lavender almond milk
This milk is delicious extra cold, so try to chill it before serving. You can also pour it into a glass that's filled with ice cubes.
Taste your milk and add a splash of maple syrup to taste if needed and stir well before pouring.
This milk is also great enjoyed warmed up and served in a mug, but my lavender milk tea is still my favorite lavender warm drink, especially before bed time.
Transfer your milk in a glass milk container (better than plastic) and keep in the fridge for up to 4 days. I like these glass milk jugs from the Dairy Shoppe that I buy online. Shake well before serving.
Other blueberry recipes you might like
- Blueberry lemon mug cake
- Blueberry raw cheesecake
- Turmeric blueberry oatmeal
- Blueberry chia jam
- Blueberry pineapple smoothie
I hope you enjoy this blueberry lavender milk as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Blueberry Lavender Almond Milk
- 1 cup raw almonds
- 1 tbsp lavender buds - or start with ½ tbsp for a milder floral flavor
- 1 ½ cup blueberries - fresh or frozen
- 1 tsp vanilla extract - or the seeds of 1 vanilla bean
- 5 medjool dates - pitted, or maple syrup to taste
- 4 cups water
- Start by soaking your almonds: add the nuts to a bowl and cover them with plenty of water. Then, let them sit for a minimum of 4 hours, ideally overnight. For a quicker recipe, then soak your nuts in boiling water for 30 minutes. This is essential to make your nuts more blend-able and easier to digest. Then, drain and rinse.
- To a blender, transfer the drained and rinsed almonds and all the other ingredients. Blend until smooth, for 30-60 seconds.
- It is best to use a high-speed blender when making plant milks out of almonds. If you do have a regular blender, then consider using raw cashews instead of the almonds as they are softer and easier to blend. Make sure to also soak your cashews as described.
- See the blog post and the video for more tips on how to strain your milk.
- This milk can be kept for up to 4 days in the fridge. I love using these glass milk containers from the Dairy Shoppe to store my homemade plant milks.
- Shake well before serving and pour over ice cubes if desired.
- Can also be warmed up in a mug for an extra cozy drink.