22 Mar Nut Mylk
The idea of making homemade nut mylk at first sounded to me just as daunting as strapping on some overalls, pulling on rubber boots & trekking out to a neighboring pasture behind my house in Springbank to milk a cow…
That all changed when I had a fellow foodie friend come over to give me a lil tutorial. Lifechanging may be an overstatement… but it was pretty profound for me in the foodie realm! Seeing how easy it was, but also how calming watching the mylk strain down into the mason jar. It hit me that this would be a great meditation for myself but also a good activity to teach kitchen skills & use as a calming tool for my toddler!
I’ve had a nut mylk bag I bought from The Light Cellar just gathering dust in my superfood pantry for months now. A quick rinse & it was GO TIME.
WHy homemade nut mylk //
I’m not anti store-bought nut milk (you’ll still find it in my house from time to time). But anything homemade, without stabilizers & preservatives is of course going to offer more nutritional value than otherwise. & a little time spent in the kitchen is always time well spent — for all ages!
recipe // nut mylk
- 1 cup nuts (almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts)
- 4 cups of water + water for soaking nuts
- 4 tsp sweetener of choice (honey, maple syrup, coconut sugar, agave nectar)
- 1/4 tsp sea salt
- Place nuts in a large bowl. Add water to cover by 2 inches.
- Let stand at least 12 hours. The longer the nuts soak, the smoother the milk will be.
- Drain nuts & discard soaking liquid.
- Purée nuts, sweetener, salt, & 4 cups hot water (not boiling) in a blender on high speed until very smooth (approx. 2 mins).
- Strain through a fine-mesh sieve (or nut milk bag, which you can purchase in Calgary at The Light Cellar) into a medium bowl or mason jar, pressing down on solids.
- Set nut pulp aside. Some people throw it away… I don’t like food waste though! You can use in cookies, bars, other baking, or in the dehydrator. You can also use it as compost in the garden.
- Thin nut milk with water as necessary to reach desired consistency.
- Transfer to airtight container & keep chilled.
mix it up //
Get creative with your nut milk recipes! Here are some concoctions I’ve found online as well as from my noggin. Toss the nut milk & add-ins in the blender to change up your usual mylk.
chocolate mylk :: nut milk + 1 Tbsp unsweetened cocoa powder + agave nectar to taste
macachino :: nut milk + 2-3 Tbsp maca powder + maple syrup to taste
cocoanut :: nut milk + 1/2 Tbsp coconut butter + 1/3 cup shredded unsweetened coconut + 2 tsp coconut sugar + 1 Tbsp unsweetened cocoa powder
perfect matcha :: nut milk + 1 tsp matcha powder + vanilla extract
dated mylk :: blend in 1 to 2 sweet Medjool dates while making your nut milk for natural sweetness
turn up the turmeric :: nut milk + 1-2 tsp ground turmeric + 2 tsp honey
vanilla spice :: nut mylk + 1 vanilla bean, seeds scraped + pinch of ground cardamom + pinch ground nutmeg + pinch cinnamon + 2 pitted medjool dates
iron wo/man :: nut mylk + 2 Tbsp molasses (an excellent source of iron)
What are your favourite nut mylk recipes? Comment below!