Other Nut Mylks \\ Sweet Laurel

by sweetlaurel

Almond mylk this, almond mylk that. Almond mylk seems to be getting all of the nut mylk love lately and I’m sick of it! Well, not really – I LOVE almond mylk – but it does seem like it’s Dianna Ross to the Supremes of nut mylks, soaking up quite a bit of that spotlight. Other nuts can make delicious nut mylk too, and it’s the easiest way to play around with flavors. Imagine hazelnut mylk in your coffee, or making a rum milk punch with pecan mylk instead. These are some of my favorite combinations below, but have fun with it!

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet LaurelNut Mylk, 4 ways


 

Cashew Citrus


1 cup raw cashews, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons honey

1/2 teaspoon lemon zest

1/2 teaspoon orange zest

1/2 teaspoon lime zest

1 pinch of sea salt


 

Cinnamon Pecan


1 cup raw pecans, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1 pinch of sea salt


 

Coffee Hazelnut


1 cup raw hazelnuts, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons maple syrup

1 tablespoon coffee beans

1 pinch of sea salt


 

Pistachio Rose


1 cup raw pistachios, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons honey

1/2 teaspoon rosewater

1 pinch of sea salt


 

For all mylks:

Place the nuts in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the nuts soak, the creamier the almond milk.

Drain the nuts from their soaking water and rinse them thoroughly under cool running water.

Combine the ingredients in a blender. Blend at the highest speed for 2 minutes until the nuts are a very fine meal and the liquid is opaque.

Line the strainer with cheese cloth or nut bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the nut milk from the nut meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much nut milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate nut milk. Store the nut milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!