Slight Food Crush

Homemade Mixed Nut Milk

I just found this recipe that I had saved. I wrote it up the night I made some nut milk and was going to post it as soon as I had taken a picture. However, I never got around to snapping a photo so this recipe sadly was forgotten. Now that I’ve discovered it again, I’m totally going to share it because it’s a good one :)

So I really only drink almond milk, and I had run out of it one day. I really didn’t feel like making a trip to the grocery store and I always have nuts in the cupboard, so I thought i’d make my own! It was really easy and the end result is delicious!

Homemade Mixed Nut Milk:

(adapted from For The Love of Food)

1 cup Mixed Nuts (almonds, hazelnuts, pecans, cashews, brazil nuts)

4 cups Filtered Water

Sweetener to taste (optional)

Measure mixed nuts and put into a container, cover with water, and put in the fridge overnight (at least 8-12 hours)

In the morning (or after time has elapsed), drain the nuts.

Next, put the nuts into a blender and blend with 4 cups of filtered water until smooth. Now you can add a sweetener of choice, if desired (maple syrup, vanilla, dates, cinnamon, stevia). Not too much, just enough to sweeten it a little. I omitted the sweetener.

To remove little chunks and to make your milk thinner, strain milk mixture through a cheesecloth (recommended). I didn’t have a cheesecloth, so I used a coffee filter.  

Keep in the fridge, should last around 4 days. 

Serve hot or cold! :)

The milk tasted great, except the coffee filter method of straining didn’t work. The result was chunky milk. I actually really enjoyed it this way because I only used it in oatmeal and cereal, so it added a really yummy nutty flavor. If you plan on drinking it straight, I’d highly recommend you use a cheesecloth. I plan on going out and buying some soon so I can try it again.