3 Step Rec: Macadamia Nut Almond Milk

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3 steps. 4 ingredients. Homemade vegan dairy-free milk.

This milk is super creamy with loads of healthy fats from nuts. I love regular milk as well, but definitely prefer this milk for things like lattes and baking.

Why not just buy regular nut milk?

Well for starters, that’s no fun. Don’t you want to impress your friends by making your own milk at home?!

Second, dairy free milks can have a lot of different chemicals and preservatives hiding behind ‘healthy’ label claims. It’s so easy to be wooed by a product that looks healthy, when in actuality it is packed with things you just don’t want in your system. This milk only has four ingredients, so you know exactly what you’re drinking.

It’s seriously so easy, you guys are going to love this.

TSOH’s Macadamia Nut Almond Milk

Makes: around 1 quart
Time: overnight soaking + 20 minutes of prep

1/2 cup macadamia nuts
1 - 1 1/4 cup almonds (blanched!!)
1/3 cups pitted dates
4 1/4 cups water (filtered, not tap)

1. Let all ingredients soak overnight in a large covered container at room temperature (I use a big tupperware with a lid).
2. Process the mixture in a blender/food processor/Vitamix/Magicbullet until pureed (maybe ~3-4 minutes).
3. Strain the mixture into a bowl using a nut bag, squeezing really hard to make sure no liquid is left. (If you don’t have a nut bag, a mesh sieve and couple layers of cheesecloth should work great. I’ve even used a dishcloth for a desperate brunch batch.) Taste the liquid, if it’s gritty, you need to strain with more layers, if it’s creamy, you’ll be too distracted by how good it is to finish the recipe.

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Definitely shake well before drinking. It should keep in the fridge for 5 days, as if it’ll last that long! If you want to save it for a while, you can freeze it in ice cube trays!

For the best iced latte you’ve ever had, mix 1 cup of this (chilled) with ~2 shots of espresso and ice! To look really cool while entertaining, shake in a cocktail shaker and serve in a chilled glass!

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