This recipe creates a delicious vegan-friendly milk alternative. Photo / Eleanor Ozich

Toasted Macadamia Nut Milk With Cinnamon & Vanilla

This homemade nut milk is delicious enjoyed on its own, in smoothies or with your favourite granola

The possibilities of different homemade nut milk are endless, really. Walnuts, almonds, hazelnuts, macadamia nuts — they’re all equally wonderful and give pleasantly different outcomes. In this particular recipe, I’ve used creamy, sweet macadamia nuts and added a hint of cinnamon and vanilla. The toasting of the nuts beforehand adds a deeper flavour to the milk, although it is not entirely necessary.

Makes approx. 4 cups

2 cups raw macadamia nuts
1 Tbsp pure maple syrup
4 cups filtered water
¼ tsp cinnamon
2 tsp pure vanilla extract
¼ teaspoon sea salt

1. Toast the nuts in a dry skillet over medium heat, stirring every so often until fragrant and lightly golden, about 3–5 minutes. Keep a watchful eye towards the end as the nuts can burn easily.

2. Allow the nuts to cool, and then place in a large glass jar or bowl, cover with filtered water, and allow to soak for at least 6 hours, or overnight.

3. Drain the nuts and reserve the (soaking) water. Place the drained nuts, maple, cinnamon, vanilla and sea salt in a blender along with 1 cup of the water, and pulse until you have a creamy paste. Add the remaining water and blend until smooth.

4. Allow the milk to rest for 15 minutes, stir well, and then strain the milk through a fine mesh sieve. Transfer the milk to a glass bottle. You might like to reserve the leftover nut pulp to fold into a cake or muffin batter.

5. Store the milk in the fridge for up to 3 days. Simply tip upside down 1–2 times before using.

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New Zealand Herald

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