Soaked macadamia nuts blended with water make the perfect creamy beverage that tastes wonderful when added to coffee, smoothies, or all on it’s own!
Have you ever tried something at a restaurant or cafe that was just SO amazing that every time you went back to that eatery you wanted to order the same thing?
That would be my experience with one of my all time favorite coffee shops here in Denver. The problem? They haven’t had that delicious item on the menu since!
Last winter, Brian and I went out for a coffee date and the coffee shop had homemade macadamia nut almond milk…ummm how delicious does that sound? Exactly. I was hooked!! Unfortunately, that delicious milk was a seasonal product, although I can’t figure out which season because I have ben there in spring, summer, winter and fall and have yet to see it on the menu again.
So, what did I do? Decided to make my own delicious macadamia nut milk, and I am SO thankful that I did!
While I’ve made my own almond milk before, I was a bit hesitant to use a different nut. What if it didn’t turn out, what if it didn’t taste as good?
Thankfully, all my fears can be put to rest because this new nut milk is seriously a favorite of mine.
Instead of using raw nuts, I used dry roasted macadamia nuts with a touch of sea salt.
I opted for dry roasted nuts because dry roasting really helps bring out the flavor of the nuts. Because roasted macadamia nuts are slightly creamy and sweet in flavor all on their own, I didn’t feel the need to add anything to flavor or sweeten this milk. There was no bitter aftertaste and it paired well in sweet and savory dishes, much the same as regular milk.
While making nut milk can seem intimidating, it’s actually pretty dang easy.
Let me show ya!
Start by soaking the nuts in the water overnight or for about 12 hours.
Then, transfer the nuts and water to a high-speed blender (I use a Ninja) and blend for about a minute or until the nuts are completely pureed.
To strain the milk, place a cheese cloth over a fine mesh strainer that is placed over a large bowl. Simply pour the nut and water mixture into the cheese cloth and squeeze and press the macadamia nut pulp until all the liquid is in the bowl.
Then, voila!! You have your delicious (additive and sugar free!!) macadamia nut milk!
You can use the nut pulp for a variety of things such as mixing it into your oats, granola, smoothies, cookie batter, muffin batter, or some people even make crackers with it! (My favorite things to do are mix it into smoothies and oats and to make granola!)
Enjoy this special treat!
- 1½ cup dry roasted and salted macadamia nuts
- 4 cups filtered water
- Allow nuts to soak in water overnight or up to 12 hours.
- Place water and nuts in blender and blend until all the nuts are finely pureed.
- Strain the mixture through a cheese cloth and fine mesh strainer over a large bowl.
- Squeeze the bag or press down on the strainer to make sure only the solids remain in the cloth.
- The milk will be creamy and silky. It should keep in the refrigerator for up to 5 days.
- Make sure to shake or stir before using.
Question of the Day:
- What is something you have eaten at a restaurant and tried to recreate at home (or wanted to recreate it!)
Disclaimer: NOW Foods provided me with the Macadamia Nuts for this recipe as part of an ongoing partnership. Thank you for your continuous support!