Hellobee

99% of me is sure I’m doing you a favor by sharing this easy tutorial on how to make nut milk at home. That nagging 1% I can attribute to this: Once you try homemade nut milk, you will be forever ruined for store bought. The flavors are more refreshing and customizable, the mouthfeel is far more pleasant, and price is comparable or even better, depending on which nuts you use and whether you have access to bulk. Plus, if it’s important to you to minimize your consumption of preservatives or artificial ingredients, you can feel good knowing exactly what went into your milk.

Let’s start by addressing some of the reasons you might be wary about making your own nut milk. Maybe you think it’s pricier; the good news is the nuts go a long way, about 1 cup nuts to 4 cups water. Worried about the taste not measuring up? As I stated above, homemade nut milk is leaps and bounds more delicious than any store bought brand I’ve tried. Perhaps the time it takes to make it is a deterrent; certainly, it takes longer to make than to grab from the shelf, but you’ll see in the instructions below that the process takes about five minutes of hands on time.

For me, the barrier to entry was incorporating it into my routine. Anytime I want to try something new and no matter how easy or great anyone says it is, it stays on my mind for weeks, or even months, before I find the energy to tackle it. I’m telling you, once you find the mental energy to add something new to your routine, try making your own nut milk. After two or three batches, you’ll be able to do it without thinking. You may even find satisfaction in the ritual of preparing this delicious beverage for your family or look forward to creating nuanced or intriguing flavor combinations.

Let’s talk about the process. All you need is nuts, water, and a nut milk bag. Scratch that, you don’t actually need a specialized bag and can instead use a sieve lined with a double layer of cheesecloth, but I highly recommend getting a nut milk bag because I have no doubt you’re going to want to make this often. Once you have these items, follow these steps:

• Soak the nuts overnight.
• Blend with water until smooth.
• Strain and enjoy.

That’s it! Next I’m going to share some tips, but I want you to know it’s as simple as soaking, blending, and straining. Anything else is bonus, tweaking the ratio or add-ins to make the milk exactly as you like it, changing the nutritional profile, or switching it up based on your mood. Here are something tips and things to keep in mind:

• For almond milk, most people prefer the use blanched almonds, as the skins contain some bitterness. I personally enjoy it either way.
• Think beyond almonds: macadamias, cashews, walnuts, hazelnuts, pistachios, and even seeds all bring something different to the table. Use combinations of nuts and/or seeds to add flavor complexity and diversify the nutritional value.
• Add a little sweetness. For most nut combinations, I prefer a touch of sugar from either dates, maple syrup, or honey.
• Try other add-ins. Think: spices, extracts, even fruits or vegetables (find ideas to get you started at the bottom of this post). I regularly add vanilla bean or extract.
• Think ahead often. Fresh nut milk only lasts about 3 days, so if you’re using it daily you’ll need to start soaking your next batch the evening of day 2. Like I said above, before you know it this step will become second nature.
• Separation is normal. If your nut milk separates in the fridge, just give it a shake.

Today I also want to leave you with a recipe. This is a simple milk we make often and is a good, neutral base for cereal or coffee. It starts with your typical almonds, but is made extra creamy by the addition of macadamias. One date for a trace sweetness and vanilla for added complexity.

Anyone else making their own nut milk? What are some of your favorite nut milk recipes?

Almond Macadamia Milk

1/2 cup raw blanched almonds
1/2 cup raw macadamia nuts
1 fresh medjool date, pitted
1/2 teaspoon vanilla extract
4 cups water, plus more for soaking

Add the nuts to a medium bowl or large measuring cup, and cover by cool water by at least an inch. Soak 8 hours or overnight at room temperature.

Strain the water and place the nuts in a high speed blender. Add the date, vanilla, and 4 cups water. Blend on high until smooth. Strain through a nut milk bag or sieve lined with a double layer of cheesecloth. Refrigerate and use within 3 days.

Some other delicious nut milk recipes to try:

• Pumpkin Spice Hemp Milk
• Nutella Milk
• Strawberry Cashew Milk