Published Dec 18, 2021
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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 macadamia milk that makes the most amazing latte when paired with iced coffee.
Why You’ll Love This Recipe
- It’s cool, sweet, 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 different recipes like oatmeal or smoothies!
- blanched almonds – raw almonds that are boiled so the skin comes off. Don’t skip this step! The end result won’t be as smooth and creamy and it takes literally one minute to do this… worth it!
- raw macadamia nuts – grab organic if possible!
- pitted medjool dates – the medjool dates add a slight sweetness to the homemade milk.
- water – you’ll soak and blend the nuts in water. I like to use filtered water to make sure you don’t get any weird flavors!
How to Make Homemade Macadamia Milk
Blanch almonds: 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.
Soak nuts: 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.
Blend: 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: Strain the mixture through a nut milk bag into a bowl, squeezing until only solids 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.
- 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!
- 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! Be sure to check out all of my smoothie recipes!
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 How to Recipes to Try
- Almond Milk + Almond Milk Recipes
- Toasted Coconut
- How to Make a Flax Egg
- How to Make a Chia Egg
- How to Freeze Peaches
- Protein Shakes (6 Flavors)
- Cauliflower Rice
How to Make Macadamia Milk
- ½ cup blanched almonds
- ¼ cup raw macadamia nuts
- 6 pitted medjool dates
- 2 ½ cups water
- 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.
- 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.
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Just one thing — make the ice cubes with coffee instead of water!
When do you add the 2 1/2 cups of water? Is that separate from the water you cover the nuts with?
Hi Lynn. It’s the water that you cover the nuts with overnight. You don’t need any extra water.
I cannot have almonds. Is there another nut you’d recommend?
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