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.
Homemade macadamia milk is easy to make, is rich, creamy, and decadent, and can be used in smoothies and other recipes.
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
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.