There's a few reasons why I love making homemade nut mylk.
- It's crazy delicious, creamy, and it tastes like a milkshake. When it comes to taste, store-bought just doesn't compare!
- No weird ingredients, thickeners, or preservatives when you make it at home.
- I instantly feel like a domestic goddess every time I make it. Oh, you want some fresh macadamia nut milk for your coffee? Let me just whip that up for you all by myself in 5 minutes flat!
I started my homemade nut mylk adventures with this almond milk. A delicious classic that totally got me hooked on homemade vs. store-bought. The only downside of that recipe is it's a little bit time-consuming. The thing is, if you want it extra creamy, you need to peel the almonds. Not a necessity at all, but after doing it the first time, I got so spoiled by the end result that I couldn't go unpeeled afterwards! So I figured I should come up with another option that would be equally as delicious, but a whole lot quicker. Enter macadamia nuts. A decadent, low-maintenance nut, if you will. No peeling required, and combined with a few simple ingredients, it makes the most incredible nut mylk ever! Here's how to make it:
- 1 cup unsalted macadamia nuts, soaked in filtered water for at least 2 hours
- 4 cups filtered water
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of sea salt
- 1 pitted date (optional)
Yields about 5 cups of macadamia nut mylk.
- Soak macadamia nuts in filtered water for at least two hours.
- Drain the mac nuts (discarding the soaking liquid) and rinse very well.
- Add the rinsed mac nuts and 4 cups filtered water into the blender, put the lid on tight, and blend on high for 2 minutes until smooth and creamy.
- Add the vanilla, cinnamon, sea salt, and date (if desired), and blend once more for another minute.
- Two options. 1 - strain through a nut milk bag, squeezing out all of the liquid, for silky smooth texture. 2 - don't! If you have a high powered blender, you may not need to take the extra step to strain it (although it's pretty easy to do!).
- Store in a sealed container in the fridge for up to 5 days.
I'm so excited for you to whip up your first batch and become as obsessed as I am! Once you do, you must try adding it in your morning coffee or matcha lattes - it gets SO nice and frothy. You'll never go back! Enjoy!