The possibilities of different homemade nut milk are endless, really. Walnuts, almonds, hazelnuts, macadamia nuts — they’re all equally wonderful and give pleasantly different outcomes. In this particular recipe, I’ve used creamy, sweet macadamia nuts and added a hint of cinnamon and vanilla. The toasting of the nuts beforehand adds a deeper flavour to the milk, although it is not entirely necessary.

TOASTED MACADAMIA NUT MILK RECIPE
Makes approx. 4 cups

2 cups raw macadamia nuts
1 Tbsp pure maple syrup
4 cups filtered water
¼ tsp cinnamon
2 tsp pure vanilla extract
¼ teaspoon sea salt

1. Toast the nuts in a dry skillet over medium heat, stirring every so often until fragrant and lightly golden, about 3–5 minutes. Keep a watchful eye towards the end as the nuts can burn easily.

2. Allow the nuts to cool, and then place in a large glass jar or bowl, cover with filtered water, and allow to soak for at least 6 hours, or overnight.

3. Drain the nuts and reserve the (soaking) water. Place the drained nuts, maple, cinnamon, vanilla and sea salt in a blender along with 1 cup of the water, and pulse until you have a creamy paste. Add the remaining water and blend until smooth.

4. Allow the milk to rest for 15 minutes, stir well, and then strain the milk through a fine mesh sieve. Transfer the milk to a glass bottle. You might like to reserve the leftover nut pulp to fold into a cake or muffin batter.

5. Store the milk in the fridge for up to 3 days. Simply tip upside down 1–2 times before using.

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