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.
Servings: 4 -6
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.
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