In most places fresh milk is hard to come by and I don't recommend most of the over-processed milks on grocery stores. Non-dairy milks are on the rise, and for good reason: it’s creamy, satisfying, and the perfect dairy replacement in most recipe. It’s also widely available in most grocery stores.
However, homemade nut milk is twice as delicious as store-bought and easy to make. I find that the texture is best if using a high powered blender like Vitamix.
Basic Nut Milk
Ingredients
- 1/2-1-part nuts or seeds, soaked 4-6 hrs.
- 4 parts water
Flavorings (optional)
- Extracts such as vanilla, mint, almond, orange,
- Raw cacao or carob
- Sweet herbs and spices like cinnamon, cardamom, mint, ginger
Instructions
Option 1: Thick milk or cream
- Put all ingredients into a blender and process until smooth and creamy.
- Flavorings such as vanilla or other flavor extracts or spices can be added.
- Put all ingredients into a blender and process until smooth and creamy. Strain through a strainer or muslin bag.
- Reserve the pulp for other recipes.
- Add stevia and flavorings as desired to taste.
Pumpkin Seed "Chocolate" Milk Recipe
Ingredients- 1 cup pumpkin seeds, soaked 4 hrs. or overnight
- 3-4 cups filtered water
- 1/4 cup carob powder
- 2 drops mint essential oil (optional)
- Stevia to taste (I like Sweet Leaf brand)
- Place all ingredients in blender and process until smooth and creamy.
- If desired, you may strain mixture through cheesecloth
