Making my own nut milk (a term that never fails to make me giggle like a 10-year-old boy) has been something I’ve wanted to try for eons; I’ve just never gotten around to it. But when I read that “Best Latte in America” piece I linked to in Friday’s post, and the recipe for almond-macadamia-date milk that accompanied it, I knew the time had come.
I was lucky enough to walk into our local bulk-foods store on a day they were having a 40 percent off sale, so I scored a huge bag of unsalted organic macadamia nuts for a steal, and Trader Joe’s is always my go-to source for other kinds of nuts (almonds in this case), as well as things like dates, which this recipe also calls for (hence the title). I bought dates with pits and removed them myself; easy-peasy and less expensive.
To make the nut milk, you soak 1 cup of blanched almonds, 1/2 cup of macadamias and 1/3 cup of pitted dates in a liter of water for at least 12 hours. The next day, you pour that mixture into a blender and puree until smooth. You strain that mixture through a sieve lined with cheesecloth, and then you strain the remaining mixture again, using fresh cheesecloth. (You’ll be amazed at how much nut puree is left behind, even if it doesn’t look like there will be when you pour everything out of the blender and into the sieve). The result is a creamy, slightly sweet liquid that is perfect in cold-brew coffee, and according to the recipe in the NYT, it stays good for up to five days; just make sure you give it a good stir before you use it. Here’s the full instructions, if you’d like to see.
Seriously, guys, making your own nut milk is so easy (why did I wait so long, again?), and the result is way, way different than the stuff you buy in the store–even the higher-quality brands, which taste thin and almost tinny in comparison. There are certain things that I used to buy that I don’t anymore, because, at the risk of sounding cocky, I’ve learned I can make a better version myself–ricotta cheese, for example, or simple tomato sauce or even a shrimp curry that’s a perfect copycat of a dish from my favorite Thai restaurant–and this is definitely going on that list.
Would you ever try making your own nut milk?
Photo credit: A Beautiful Mess