Hey there :)
as this is gonna be the first real entry, I decided to go with something basic and simple. It’s not even a real recipe, at least I dare not call it that, but just some “how to” or DIY kinda thing.
First things first. Nutmilk, at least not the way I make it, is no real “milk”, aka it’s not dairy. It just resembles it by colour and texture, but legally speaking, we have no milk here, but nutwater. But that doesn’t sound quite as nice, so let’s keep calling it milk ;)
I myself make nutmilk quite frequently, at least once a weak. I really prefer it over normal cow’s milk in Müsli and cereal and by now I even sometimes use it for my coffee (I did not like that in the beginning though). I also found it to be quite useful in baking. You basically can replace cow’s milk in almost every recipe for nutmilk, which can be quite handy if you are lactose-intolerant or for whatever reason decide to not drink milk anymore. Nutmilk has maybe one weak point – it doesn’t make nice steamed milk… but except from that I don’t see any disadvantages
You can also alternate the flavor of this so easily, just by chosing different kinds of nuts, or even seeds if you like making some sunflower-milk or pumpkinseed-milk, adding any favoured spices like vanilla, cinnamon, tonkabean or nutmeg.. you may chose freely here.
The recipe here is a pretty much free-style one. Feel free to alter measurements or ingredients to your taste.
- 1 part preferred nuts ( I like a mix of paranuts and almonds, but you can go nuts here (yippieyahyeah, pun ;))
- 3 to 4 parts Water
- pinch of salt
- 1 tbsp. Maple syrup (optional)
- 1 tsp. Vanillapowder (or, like said, use whatever spices you prefer or just omit them completely)
Put the nuts in a bowl, pour some warm or even hot water over them until they are covered completely and let them soak for at least 4 hours, or preferably over night.
When done soaking, wash the nuts (you don’t need the water used for soaking anymore) and put them in a blender. Add just a tiny bit of salt and 3-4 times of water more than you have used nuts. So if you have used 1 Cup of nuts, go 3 or 4 Cups of water, if you have used only ½ cup nuts, don’t use more than 2 cups of water. The less water you use the stronger the flavor of the nuts, but I guess I didn’t need to say that ;)
Add the maple syrup if you want it a little sweeter and also the vanilla or any other spice.
And then, you may have guessed, mix it up. I usually mix it about one minute, maybe even a little longer.
Once this is done you have to pour the milk through some cloth to get it really smooth into a bowl (you can buy a nutmilkbag, but a cloth works just fine. Just don’t use a sieve as you won’t be able to get as much liquid out of it). From the bowl you can transfer it to a bottle, or use is straight away. If it is filled in a bottle with a lid and kept in the fridge it should last about 3 days. After that mine usually isn’t good anymore.
You may want to shake the bottle every time before using it as the milk separates easily. It isn’t a problem though if you shake it, so don’t bother if it looks a little funny.
You will be left with some pulp of nuts after the recipe. I usually use them in smoothies or shakes, but you can also try baking with them or stir them in yoghurt. It also freezes quite well, if you don’t know what to do with it quite yet but want to store it for some later use. Get creative here :)