Macadamia Milk

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This homemade macadamia milk is made with a blend of macadamia nuts, almonds and dates. It’s amazingly creamy and makes the best iced latte.

I’ve started making my own nut milks recently and it’s going to be hard to go back to buying store bought! The flavor of homemade nut milk is so much better and it’s super simple to make! I recently made a macadamia milk that makes the most amazing latte when paired with iced coffee.

Glass bottle of macadamia milk.

Why You’ll Love This Recipe

  • It’s cool, sweet and creamy and is made without processed sugar or dairy!
  • It can be made in just 10 minutes.
  • It’s delicious with coffee but also mixed in a variety of recipes like overnight oats or baked oatmeal.
Water, macadamia nuts, almonds and dates measured out.

Ingredients Needed

  • ½ cup blanched almonds
  • ¼ cup raw macadamia nuts
  • 6 pitted dates
  • 2½ cups water
Collage of 6 photos of each step showing how to make macadamia milk: 1. soak nuts and dates in water 1. add to blender 3. blend 4. & 5. strain in nut milk bag 6. enjoy!

How to Make Homemade Macadamia Milk

If your almonds have the skin on them, you need to start by blanching them. Place the almonds in a bowl and pour boiling water over the almonds until the nuts are covered. Let the almonds sit for one minute and then drain, rinse and drain again. Pat dry and slip the skins off.

The next step is super important! Don’t skip or shorten this step. Place the almonds, macadamia nuts and dates in a storage container (I like using Weck jars). Add water, making sure everything is covered and let sit uncovered overnight at room temperature. I recommend soaking for around 12 hours. If you shorten this time, the end result won’t be as smooth and will have more of a gritty/grainy texture.

Pour the entire mixture into a high powdered blender and process on high for 3-4 minutes. The nuts should be broken down into a fine meal and the liquid should be white and milk-like. Strain the mixture through a nut milk bag into a bowl, squeezing until only solid remain in the nut milk bag. You should get about 2 1/2 cups of nut milk at the end that is super silky and creamy.

Hand pouring macadamia milk from a glass bottle into a glass.

Tips

  • Make sure you use blanched almonds! The end result won’t be as smooth and creamy if you don’t. It takes literally one minute to do this… worth it!
  • Allow the nuts and dates to soak overnight in water. Don’t cut this time short!

How to Use Macadamia Milk

There are so many ways to use homemade macadamia milk! I love this with cold brew coffee… like actually obsessed! But it’s delicious in regular coffee as well. Here are some other ideas:

  • Iced Matcha Latte – use this homemade milk as the base for a super creamy and flavorful matcha!
  • Healthy Homemade Pumpkin Spice Latte – another great latte recipe that would be instantly upgraded with homemade macadamia milk!
  • Whipped Coffee (Dalgona Coffee) – mmm my mouth is watering thinking about how creamy and delicious this whipped coffee would be with this milk.
  • Easy Basic Overnight Oats – level up your overnight oats with homemade nut milk for a major flavor payoff.
  • Cereal – yep, it’s delicious with a bowl of cereal. I like to ration this liquid gold though so don’t often do this!
  • Smoothie – another idea that’s making my mouth water! You don’t need many ingredients to make an amazing smoothie recipe with homemade milk!
Hand holding a glass of macadamia milk.

How to Store Leftovers

Store this milk in an airtight container in the refrigerator for up to 5 days. Shake before using as some separation may occur and is natural!

More Simple Recipes to Try

How to Make Macadamia Milk

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This homemade macadamia milk with made with a blend of macadamia nuts, almonds and dates. It's amazingly creamy and makes the best iced latte.
Glass bottle of macadamia milk.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 -6

Ingredients

  • ½ cup blanched almonds
  • ¼ cup raw macadamia nuts
  • 6 pitted dates
  • cups water

Instructions
 

  • Blanch your almonds to remove the skin (if they’re not already blanched) — Place almonds in a bowl. Pour boiling water to barely cover almonds. Let the almonds sit for exactly 1 minute. Drain, rinse under cold water, and drain again. Pat dry and slip the skins off.
  • Combine almonds, macadamia nuts and dates in a storage container. I used a Weck jar. Add water, cover, and let soak uncovered overnight at room temperature, around 12 hours.
    Glass jar with almonds, macadamia nuts and dates soaking in water.
  • Pour the full mixture into a high powered blender and process on high for 3 to 4 minutes or until finely puréed. The nuts should be broken down into a very fine meal and the liquid will be white/milky.
    Blender with water, soaked nuts and dates.
  • Strain the mixture through a nut milk bag into a bowl, squeezing hard until only solids remain. You should get about 21/2 cups of nut milk and it should be The very silky and creamy.
    Hand draining macadamia milk from a mesh bag with blended nuts.
  • Milk will keep in a seal container in the fridge for about five days. Shake before using. Save the leftover almond macadamia pulp and use it in another recipe like these Raw Cookie Dough Bites.

Notes

Adapted from the NY Times recipe Almond and Macadamia Nut Milk

Nutrition

Serving: 1/6 of recipe Calories: 138kcal Carbohydrates: 20g Protein: 3g Fat: 6g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Sodium: 6mg Potassium: 247mg Fiber: 3g Sugar: 17g
Course: Beverage
Cuisine: American
Keyword: macadamia milk

DID YOU MAKE THIS RECIPE?

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    16 comments
    1. Lynn
      February 17, 2015 AT 8:01 pm

      When do you add the 2 1/2 cups of water? Is that separate from the water you cover the nuts with?

      1. Brittany Mullins
        February 17, 2015 AT 8:20 pm

        Hi Lynn. It’s the water that you cover the nuts with overnight. You don’t need any extra water.

    2. Tamara
      December 29, 2014 AT 6:39 am

      Just one thing — make the ice cubes with coffee instead of water!

    3. Alex @ Get Big, Go To Work
      September 21, 2014 AT 3:42 pm

      Brittany…Thank you so much for this easy tutorial/recipe for making your own nut milk. I’ve been saying I want to do it for a year or so now, but I always put it off thinking its a long, drawn out difficult process. I bit the bullet so to speak this weekend, and it was the easiest thing ever. I can’t believe I’ve waited this long, and your recipe was so easy to follow. I’ll definitely be making this a staple in my meal prep every week. Thanks again.

    4. Kayla Tyburski
      August 30, 2014 AT 8:25 am

      Coffeeholic here. Yum!

    5. Rachael
      August 14, 2014 AT 1:34 pm

      Love this type of coffee – I live in L.A. so have had the pleasure of having G&B/Go Get Em Tiger’s famous macadamia almond latte. You can also make cold brew using a French press. Just mix the proper amount of coffee and filtered water and leave unpressed in the fridge over night. In the morning, press and voila: cold brew.

      1. Brittany Mullins
        August 14, 2014 AT 3:31 pm

        Lucky duck!

Parchment paper lined with protein balls.

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