Making your own nut milk is a great option if you want to really know what is in your milk, and/or want to avoid additives that prolong the shelf life of store bought dairy alternatives, such as guar gum.
My go to milk that is ready-made has been coconut milk. There are a couple brands that are just coconut extract and water, and that is the kind I buy. But, when I am in the mood for a different flavor, or want to mix it up, I make my own nut milks!
One of the things I really love about Macadamia Nut Milk is not only the flavor, but the really white milk you get from these nuts. They are higher in fat too, so you get a really creamy milk.
I also have a recipe for Toasted Hazelnut-Vanilla Nut Milk here that is yummy and so good in coffee.
Macadamia nuts are pricey, so I just make this milk occasionally. But I enjoy it oh so much when I do!
DIY Macadamia Nut Milk
1 Cup of Raw Macadamia Nuts
4 Cups of Good Well Water or Filtered Water
a pinch of Sea Salt
1 Teaspoon of Pure Vanilla Extract
Directions: Soak Your Macadamia Nuts in 3 cups of cold water on the counter top at room temperature for two hours. If you are not making your milk right away, you can at this point place the nuts, in the water, in the refrigerator, until you are ready to make the milk for up to 24 hours.
Drain and rinse the macadamia nuts, and place them in a high speed blender. Then add the remaining ingredients. Blend on high for two to three minutes until emulsified.
Get a large bowl, preferably with a pour spout because it’s just less messy :-), and pour the milk through a mesh nut milk bag like this one and into the bowl. Drain the milk by gently squeezing the bag when most of the liquid has passed through to extract all the liquid.
Pour the milk into a sealed container, and refrigerate.
This milk is unsweetened, which is the way I like it. If you like yours sweetened, feel free to add sweetener. If I want a sweet milk, I usually add a touch of honey during the blending stage.
Have a lovely day!