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 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, 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!
Water, macadamia nuts, almonds and dates measured out.

Ingredients Needed

  • 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!
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

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.

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


  • 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!
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 How to Recipes to Try

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How to Make Macadamia Milk

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.
Prep Time: 10 minutes
Soak Time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 4 -6


  • 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.
    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.


Adapted from the NY Times recipe Almond and Macadamia Nut Milk


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Beverage
Cuisine: American
Keyword: macadamia milk
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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