Nut Milks

by lauren Glucina

 

 

Make a yummy nut milk:

• Soak 1 cup of nuts or seeds (cashews, almonds, walnuts, pistachios, sunflower seeds, pumpkin seeds – if you use sesame or hemp seeds however they don’t need soaking).

• Add to a blender with 1 cup of shredded coconut (optional, but this makes it far creamier) and 4 cups of water, blend well.

• Drain the milk through a nut milk bag or cheesecloth, discard the pulp.

• Blend again with a small pinch of pink Himalayan Rock Salt and a little vanilla.

 

Boom. Dairy free milk.

 

 

 

To sweeten, use a little of any of these:

• Medjool date

• Maple syrup / honey (small amounts)

• Coconut nectar

• A dash of rice malt syrup

• A teaspoon of xylitol (totally sugar free sweetener derived from the Birch tree)

 

Then flavour it naturally with these:

Strawberry:

• Fresh or frozen berries

• Pomegranate seeds

• A whole vanilla bean

Chocolate:

• Raw cacao powder

• Carob powder

Caramel:

• A teaspoon of mesquite powder

• A teaspoon of lucuma powder

• Medjool date as the sweetener (they naturally have a caramel-esque taste – yummo)

• Pinch of turmeric (just for colour)

Banana:

• Half a banana

• Teaspoon of lucuma powder

• Teaspoon of bee pollen

• A whole vanilla bean

Mocha:

• Raw cacao powder

• Carob powder

• A teaspoon of instant coffee dissolved in hot water, or, if you are avoiding caffeine (yes! Go you!), try using a dandelion / chicory based herbal coffee instead

Chai:

• A teaspoon of cinnamon powder

• Pinch of nutmeg

• Tiny pinch of cardamom

• A whole vanilla bean

• Tiny pinch of Himalayan sea salt

• Bonus – try making the milk with pistachios

Chocolate Mint:

• A handful of freshly picked mint

• Half a teaspoon of spirulina or barley grass powder (for extra added colour)