Creamy Nut Mylk
Even though I was never a massive fan of regular cow milk, I still loved having it in a latte or used it for cereal… so giving it up was hard and I tried all manner of things for ages… rice milk, oat milk and soy milk (disaster!).
I tried commercial almond milk but never really liked the taste and found that coffee made with almond milk was often watery and thin.
Then I started making my own!
As with everything recipe based, I used someone else’s recipe and then adapted-the-shit-out-of-it to get it to suit my taste buds and lifestyle.
I’ve toted my own milk to all sorts of places around Australia and overseas and I always get asked about it… every time I offer the barista a taste, they fall in love with it!!
And I hope you will too 🙂
PS This is a Thermomix recipe… and though I’ve added some ways to make it without one, you’ll still need a blender.
PPS If you don’t have a blender, you can skip the soaking and blitzing part and just buy nut meal and add that to the water with the coconut oil and cook it – it may not be as good, but I’m sure it will still work!
- 200 grams nuts (almonds, macadamia, cashews all work best)*
- 2 Tablespoons coconut oil
- 50 grams honey (or preferred sweetener)**
- 2L filtered water
- Weigh out nuts into a bowl and cover with some filtered water and leave to soak overnight
- QUICK TIP: if you don't have time to pre-soak, pop them into a bowl and cover with hot water for 30 minutes
- Drain nuts and measure water into Thermomix (or blender).
- Add extra filtered water so that you have 1.2 litre in total (including nut water)
- Add the nuts and blend 1 minute / speed 9 (use smoothie setting for your blender)
- Add the coconut oil and honey and cook 6 minutes / 60 degrees / speed 4 (pour into a pot and stir for the same time on medium heat - don't boil it!)
- Blitz for 1 minute / speed 9 (or throw back into your blender to blitz)
- Add the remainder of the filtered water, 800gm, and mix 10 seconds / speed 5 (mix on low)
- Strain the milk through a nut milk bag into a big bowl.
- Then strain through the bag again as you pour into storage bottles^ [straining twice makes the milk smooth and creamy with no bits!]
- *I use 140gm Almonds and 60gm Macadamias (because I don't tolerate cashews)... but Cashews give a really creamy texture to milk, so I would use them if I could!
- ** You can make it without sweetener, but it makes coffee a little tart!
- ^Old tomato passata jars (700ml) work really well for this, you'll need 4 for one batch of milk.