How To (Easily) Make Your Own Nut Milks At Home

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Nut milks (or affectionately named 'mylk') are the glorious invention which help dairy-free folk enjoy tea, cereal, hot chocolate, coffee, pancakes and all things baked.

 Before you ask, no, you can't really 'milk' nuts. But you can soak them, blend with water, spices and sweetener, and strain to make creamy, nutty, delicious plant-based milk. What a world we live in.

 The whole process is very easy and versatile, with room to add any flavour you like -- cinnamon, vanilla, mint, cacao, dates, maple syrup, nutmeg...

 Plus, if you're cautious of added oils, gums and other emulsifying agents in supermarket plant-based milks, making your own at home is a super nifty alternative.


1. Almond milk three ways -- vanilla, chocolate and chai-spiced

Almond is the go-to milk for many plant-based folk. To make your almond milk extra tasty, pimp it up by adding spices and powders, like cacao, to the blending process. Here is almond milk three ways -- with vanilla, chai (ginger, cinnamon and allspice) and chocolate (cacao powder and maple syrup).

 

2. Vanilla hazelnut milk latte

From Love and Lemons.
For when you want something a little extra, make this delightfully sweet and nutty hazelnut milk. The Nutella-like milk is lightly sweetened with maple syrup and spiced with vanilla, cinnamon and nutmeg. Then all you need to do is pour the milk over your morning coffee (or cereal).

Ingredients
  • 1 cup hazelnuts, soaked overnight
  • 3 ½ cups filtered water
  • 2 tablespoons maple syrup
  • 1-2 teaspoons pure vanilla extract 1 vanilla bean* (see note)
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • Handful of ice
  • Coffee or espresso, 1 capsule per serving
Instructions
  1. Soak your hazelnuts overnight.
  2. Drain and rinse the hazelnuts and add them to a blender with fresh filtered water, maple syrup, vanilla, cinnamon, nutmeg and salt. Blend until smooth, and then blend some more. About 1 minute, depending on your blender.
  3. Place a nut milk bag in a large bowl and pour the liquid from the blender into the bag. Twist and squeeze the bag to strain as much liquid through as you can.
  4. Pour the strained hazelnut milk into a 33 oz. jar and chill overnight. (I find that it’s flavor is much much better chilled vs. warm).
  5. Froth ¼ cup hazelnut milk, if desired.
  6. Pour over iced coffee and top with froth. 

3. Pecan milk

This maple vanilla pecan milk is an extra silky, delicious milk with a major bonus -- it doesn't require straining (meaning no waste!) or time for soaking the pecans like most nut milks. You can use raw or roasted pecans and add any flavours you like.



Ingredients

  • 1 cup raw or freshly roasted pecans (see notes!)
  • 4 cups water, divided
  • 1 to 2 tablespoons maple syrup, to taste
  • ½ teaspoon pure vanilla extract
  • Sea salt

Instructions

  1. If you have soaked your pecans, rinse them in a fine-mesh sieve under running water. Place the pecans in your blender and add 2 cups of the water. Blend until the mixture is creamy and completely smooth, about 1 minute.
  2. Add the remaining 2 cups water, 1 tablespoon maple syrup, the vanilla and a couple dashes of salt (salt just amplifies the other flavors). Blend again to combine. Taste, and add additional maple syrup if you’d like sweeter milk.
  3. Serve immediately (I prefer my pecan milk chilled, so I add a few ice cubes to my glass) or refrigerate it, covered, for up to 5 days. Pecan milk will separate over time, so just whisk it back together before serving.

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