Ahh, nut milks. I really have a love/hate relationship with these babies. When I found out I was allergic to dairy I was put on rice milk as a child. I don't know if you have every tried this stuff, but it is straight up disgusting. It's like drinking cloudy water. So appealing, right?
Once I discovered nut milks, everything changed. They have a nice creamy texture and sweet aftertaste. This was something I could get behind. And while store bought nut milks are certainly not the worst thing to be purchasing at the grocery store, they are still highly processed by the time they hit your fingertips. A nut milk should really only last a handful of days... not a handful of months.
I decided it was time to stop being lazy and make some myself. EVERYTHING changed, my friends. This shit is bananas. It is thick and creamy, with exactly the flavor and consistancy I want in a milk... because I get to make it. Dare I say it moves from the milk category to the treat category? It is the perfect compliment to your daily cup o' joe, oatmeal or afternoon delight.
- 1 cup nuts (I like to mix almonds and cashews)
- 2 cups water (plus more for soaking)
- 1 whole vanilla bean
- 1 pinch cinnamon
- Sweetener (optional - agave, honey, dates, maple syrup, liquid stevia)
- Nut Milk Bag (something like this baby)
- Soak your nuts overnight for up to two days. Place them in a bowl with about an inch of water covering them to let them plump on up. The longer they soak, the creamier the milk.
- Rinse the soaked nuts under clean water. They should be big and squishy at this point.
- Place your soaked nuts, whole vanilla bean and two cups of filtered water into your blender (I recommend a vitamix) and blend that baby up. You'll likely need to have it on high for about 2 minutes to really break all the pieces down.
- Take your nut milk bag and line the inside of a bowl. Then pour the nut milk mixture into the bag and tie the top.
- Make sure your hands are clean, and then squeeze the nut bag tightly to release all the milk. I generally work my way from the top down. This will take about 5 minutes.
- Add and Subtract
- Add any sweetener you'd like for taste, and a pinch of cinnamon if you're feeling up for it. Discard the remainder of the nut remnants from the bag.
- Pour your milk into a glass jar to store in the fridge for 3-5 days. It is delicious the very moment you make it, but only gets better with a little jelling overnight.
- Make sure to shake it before enjoying as the ingredients begin to settle. You will be amazed at how thick this comes out! As you experiment with this you can make it thinner or thicker with how much water you add to your blender. The 2:1 ratio is just perfect for my liking.
I'm telling you... this is a GAME CHANGER. Nut milk and I were friends before, but now we're lovers. It has moved into dessert category for me. Bold, I know. Now I just need to refrain from drinking it all at once.
Give it a try and let me know how it goes. I'm curious if I'm the only person that feels like superwoman after making this.