You don’t have to be dairy-free to LOVE the taste, and many uses for Nut Milks, as well as Seed Milks. Making this type of milk at home couldn’t be easier. Almond Milk has been around since ancient times. The Moorish cuisine has been enjoying HORCHATA (almond milk with powdered grains) as a refreshing summer drink for centuries. They creatively have made if from Nuts, Seeds, and various Grains.
Your home-made nut and seed milks are also delicious for making ice cream, popsicles, and can be used in the making of custard and sauces.
On my video, you will see just how easy it is to make. Take a look at the complicated ingredients… Nuts, and Water!
Let’s make some!
- Nuts, seeds, or raw grain – 1 cup – ground to a powder
- Water – 1 quart – boiling or room temperature. It is thought that the boiling water will release the most oils and flavors, but I have found room temperature water to work nearly as well.
- Flavors – Optional – vanilla bean, a few chopped dates, green tea, coffee ground fine, what ever flavor you like
- Sweeteners – Optional – any sweetener
Place ground nuts, seeds, or grain in a container large enough to hold 1 quart of water, plus the ground mixture. Add flavors or sweeteners if you are using them. Pour water over mixture. Cover. Set room temperature for 24 hours.
Strain the milk through a fine sieve, making sure to press the nuts with the back of a large spoon to extract all the flavors.
Transfer the milk to a jug, or what ever container you would like. Refrigerate. Keeps for about 2 weeks.
Don’t throw the pressed nuts away. They are perfectly ready to use in recipes calling for nuts: Biscotti, Muffins, Cakes, Cheese, or simply toss them into your smoothie!