August 21, 2009
Homemade raw macadamia milk is easy to make, is rich, creamy, and contains all of the nutrients and fiber of the whole nut.
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Homemade macadamia milk is easy to make, is rich, creamy, and decadent, and can be used in smoothies and other recipes.
unsweetened macadamia milk:
- 1 cup raw macadamias, soaked for 2 hours
- 3 cups filtered water
- Pinch of Celtic sea salt
sweetened milk (unsweetened milk, plus below):
chocolate milk (sweetened milk, plus below):
- 2 tablespoons cacao powder, plus more to taste
cinnamon milk (sweetened milk, plus below):
- 1 teaspoon ground cinnamon, plus more to taste
strawberry milk (sweetened milk, plus below):
- 3 cups fresh strawberries, plus more to taste
- To soak the macadamias, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 2 hours. (For more information on soaking read here.)
- Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the macadamias several times to remove the anti-nutrients and enzyme inhibitors.
- Throw the rinsed macadamias, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy.
- Store the milk in a sealed container in the fridge. Activated macadamia milk (made with soaked macadamias) will keep for 2 to 3 days in a very cold fridge. Unsoaked macadamia milk will keep for about 5 days.