If you’ve been skeptical to try green juice, this green milk is for you. Even though it looks green, it tastes like vanilla almond milk!
Green milk is simply a combination of green juice and almond milk. The almond milk adds protein and healthy fats to the mix, making the fat-soluble vitamins in the vegetables more easily absorbed by the body, and it also makes this drink more satiating than a regular green juice. Green milk is typically more palatable for those who don’t care for straight vegetable juice, particularly this recipe which is naturally sweetened with dates and a splash of vanilla.
I believe it was Dr. Robert Young, author of The pH Miracle, who was the first to develop the concept of green milk, but the idea has taken off and is now widely available at many juice bars across the nation. I only recently tried my first sip of green milk at a local juice bar, and now I’m hooked! Of course, green milk at a juice bar can run $10-12 a bottle, so making it at home is far more economical. Plus, you can customize the flavor however you like!
Rather than using a juicer AND a blender to make it at home, I’ve streamlined the process– using only a blender to pulverize the almonds, vegetables, and water all at once. Cleaning one machine is way better than cleaning two, don’t you think? You could drink the mixture as a smoothie if you like, but straining it through a nut milk bag creates a super-smooth and creamy green milk that is hard to resist. Even your picky family members will love it!
Easy Green Milk (Vegan & Paleo)
Inspired by Juice Served Here
3 cups water
1/3 cup raw almonds*
1 romaine heart, roughly chopped
2 cups fresh spinach leaves
2 kale leaves, stems removed
4 Medjool dates, pitted
1 teaspoon vanilla extract (alcohol-free, if desired)
3-4 ice cubes
*For best digestion, soak raw almonds for 8-12 hours in the fridge, then drain and rinse well. I don’t always do this myself, if I’m in a hurry, but they do taste better this way and blend easier, too.
Combine all of the ingredients in a high-speed blender, and blend until completely smooth. (The ice helps keep the ingredients cold.)
Pour the mixture into a nut milk bag (I use this one) and strain into a large bowl, gently squeezing all of the liquid out of the bag. Discard the pulp or save for another use. (Perhaps it could be used for a grain-free cracker?)
Pour into two glasses and serve immediately.
Easy Green Milk
- 3 cups water
- 1/3 cup raw almonds*
- 1 romaine heart , roughly chopped
- 2 cups fresh spinach leaves
- 2 kale leaves , stems removed
- 4 Medjool dates , pitted
- 1 teaspoon vanilla extract (alcohol-free, if desired)
- 3-4 ice cubes
- Combine all of the ingredients in a high-speed blender, and blend until completely smooth. (The ice helps keep the ingredients cold.) Pour the mixture into a nut milk bag and strain into a large bowl, gently squeezing all of the liquid out of the bag. Discard the pulp or save for another use. (Perhaps it could be used for a grain-free cracker?)
- Pour into two glasses and serve immediately.
- These vegetables make for a delicious combination, but feel free to use any other veggies you have on hand.
- Same goes for the nuts– any type will work, or try seeds (like sunflower or hemp) for those with nut allergies.
- For a sugar-free drink, you can always omit the dates and use a few drops of liquid stevia to taste.
Reader Feedback: Have you ever tried Green Milk?
Questions and Reviews
I hope I’m not asking a question you’ve been queried with a dozen times before, but where did you get this milk bottles? SO cute!
I actually got them from a local juice bar– they serve their juices in those cute glass bottles, and then I re-use them. 🙂
Thank you for introducing me to green milk! This is such a neat & logical concept; it makes sense that it’s taking off! I look forward to trying it :0). Can you recommend a budget-friendly nut milk bag or sub? A lot of people recommend paint strainer bags or fabrics from the fabric store, but those worry me as they’re not made to be food safe. I wonder if cheesecloth would work, but I don’t know if that is more likely to have pesticides/herbicides. Thank you for any ideas or advice you can give me. But I also truly understand if you don’t have time for this, as you’re a busy mama & have your cookbook coming out – phew, that’s plenty!! Thank you for this recipe, & your constant hard work on this blog!!
The one I use is only $10 and has lasted over 2 years so far– I think that’s a pretty affordable deal! http://amzn.to/1jz60aI
Is there a reason why you wouldn’t strain the juice and drink the fiber?
This particular mix wouldn’t make the best smoothie because the texture is SO fibrous– it packs in a lot of greens! The point of this drink is to be lighter on digestion while providing all the nutrition of the vegetables, and its super-smooth texture makes it more palatable. If I wanted the fiber I’d just use one of the other green smoothie recipes I’ve posted. 🙂
Yum – I want some now!!! This is my own version of chocolate “milk”.
Green milk hasn’t hit the UK but I like the sound of it – green juice never quite fills me up and makes lots of mess for a snack so this look like a good alternative. I needs nut bag – my muslin cloth is getting slight worse for wear !:)
Could you just use almond milk instead of the almonds?
Really appreciate your website–look forward to your book:) Heading out on a camping trip and wondering if I can make the Green Milk for several days and it still be good to drink? Many Thanks 🙂
It might last a few days if you freeze it before you go? It’s best to drink it as soon as possible, but I’ve made it 24 hours in advance myself, and it tasted perfectly fine the next morning.
This is a great idea 🙂 Thanks for bringing it to our attention 🙂
One question about the soaking…Don’t you have to add an acid (like apple cider vinegar or lemon juice or even whey) to the water when soaking almonds for them to sprout? (Not that I’ve ever been able to actually sprout ANY almonds on the market, but I guess that’s not what we’re going for (?))
I have heard that, but my intention with soaking usually isn’t to sprout the nuts– I just soak them to remove their enzyme inhibitors, which can negatively affect nutrient absorption. It also makes them a bit easier to blend for those with conventional blenders! Sprouting is typically difficult with almonds, since they won’t sprout if they are pasteurized or if they have any little nicks or cuts in their skin.
Thanks for this idea- I’ve never heard of it! I was wondering if there is any way to prepare this in advance, or would making it then freezing it be the only option? I ask because this seems like a great addition to breakfast but my mornings are already too busy to make this before work. Thanks!
Yum! I have a suggestin for nut milk bags if you are a sewer? I purchased 1 1/2 yards of mesh netting at a hardware store – it was more than enough to make several nut milk bags and I still had leftovers. Cost was less than $5 for a bunch. Thank you for this vibrant recipe 🙂 !
Just made it using homemade coconut milk and what greens I had on hand: spinach, cabbage, celery and spirulina powder. Thankfully i had the dates! It was very refreshing and filling. Thanks for the great idea, Megan!
Oooh, I can’t wait to try this. You always have such good ideas Megan, thank you so much!! It’s exactly what I’ve been craving lately: I was tired of smoothies, but green juices wouldn’t fill me enough and almond-milk-based milkshakes lacked vitamins… This is the best of both worlds! Thanks again 🙂
Ok, I just tried to make this. I can’t say I followed the recipe at all since I didn’t have most of the ingredients but I did use your general idea. I didn’t have nuts, so I used raw sunflower seeds. I used swiss chard, celery and romaine as my greens. And I did use the vanilla and dates. It was such a wonderfully refreshing change from my morning juice or smoothie, which I’ve been skipping a lot lately, so this gives me an alternative. It’s a bit of work, so I’m not sure how often I’ll do it, but I really liked the taste, so I’m sure I’ll make it again every once in a while. Next time, though, I’ll use a lot less celery since my drink seemed overpowered by that flavor. Great idea! Thanks!
This looks great! My only question is…how long will this keep in the fridge? Will it last as long as my homemade almond and coconut milks? I don’t generally have time to make milk on a daily basis so I make enough for a few days at a time. Wondering if I can just do this one instead. I know when I make green juice even in my masticating juicer it is best to drink same day. I LOVE the idea of getting more nutrients into my food/drinks! Thanks so much!
I don’t think it would last as long as normal almond milk, since the fresh greens would spoil faster. I’ve made it a day in advance, but I’m not sure how much longer it would be good. Maybe you could freeze the bottles and thaw them one at a time overnight? That’s what I do with my green juices when I need to save time!
I’ve never heard of green milk before but I do like green monster smoothies, so will try this on the weekend.
about how many handfuls or cups of greens total would you say you used? romaine heads vary in size! thanks. great idea!
I’d say it was about 3 cups of romaine.
Interesting! I love green juice and I love almond milk BUT together? I will have to try it out 🙂 I usually like my green juice straight up to absorb the enzymes and nutrients directly into my system. I guess this would be a great afternoon filling snack rather than detoxing elixir – there is room for both I suppose 🙂
Thanks for trend report!
I’ve made it 24 hours in advance, but any longer than that and I’d probably freeze it to be on the safe side.
Okay, I’m totally in love with this! I’m a green smoothie addict and juice daily, so why have I never thought of this!?? Thanks for sharing Megan!!:)
I tried it yesterday night, it was amazing! Even my husband liked it! I’ll be sipping on what’s left this morning 🙂
More on the nut pulp cracker please!!!
I’ve been under the impression that enzyme inhibitors will only be destroyed if there’s an acid in the water…but you are saying this isn’t so?
I can’t find much peer-reviewed research on the subject, so I can only speak from my own experience and other expert opinions, like those of Sally Fallon. She recommends using acid when soaking grains, to remove their phytic acid, but since nuts have less of that, she recommends using salt to help remove their enzyme inhibitors, instead. Other raw food experts only use water, saying that the moisture is enough to mimic the germination process in nature– which would naturally reduce the enzyme inhibitors, as well. From personal experience, I was able to sprout nuts and seeds when I was in college (about 10 years ago!) using only pure water, so the sprouting should be a sign that the enzyme inhibitors have been reduced or eliminated. Of course, now with irradiation and pasteurization being common practice in store-bought nuts and seeds, it’s harder to tell, since many nuts and seeds won’t sprout anymore, regardless!
This is great! I am not a big fan of straight green juice, preferring green smoothies instead – for both the texture and feeling more satiated. I usually make my green juice (in the juicer), then pour it into the blender with half an avocado, a frozen banana and a handful of ice cubes – thickening it to a “shake” consistency, and sweetening it as well! 🙂
Our local dairy farm sells milk in those bottles, check yours.
For those looking for the milk bottles, just go to Amazon:
Some bottles even come with paper straws 🙂
I love this recipe! I am 15 weeks pregnant and am finding it so hard to eat my veggies. I’ve been looking for different smoothie/juice recipes but HATE using my juicer. This recipe is genius. I love using the cloth to strain the bits, and the raw almonds give it a great taste. I did add 1 cup rice milk instead of some of the water for a bit of extra creaminess. (I’m lactose intolerant but have been craving milk like no tomorrow – I just found how tasty rice milk is and am happy I can go nuts with it and not feel so sick)
I know drinking veggie juice right away is best, but I usually do my blending the night before so I don’t wake my son in the morning – Is this ok to keep in the fridge over night, and what about freezing and thawing?
I was wondering what kind of blender you are using and would recommend!!
Thanks for sharing all of these wonderful recipes. For the first time ever I’m actually enjoying the whole cooking process and trying out new foods. I just made your grain free pancakes today with the almond butter and applesauce and baked them in the oven then drizzled them with some raw honey. Loved it!!!!
I love, love, love my Vitamix! I have an older 2-speed version, but if I were to buy one now, I’d buy the reconditioned 10-speed model (it still comes with a 5 year warranty, and their customer service is great!) http://amzn.to/15hG8zB