Plant-Based Milk 101 Plus Recipe!
Today, we’re discussing the diverse and delicious topic of nut milk! Over the last few years, nut milk’s popularity has skyrocketed. Its uses seem to be endless--whether to elevate your favorite baking recipe or boost your coffee break. With a wide range of options and flavors, we wanted to dive deeper into the art and explore the many ways of making nut milk. Read until the end to discover one of our favorite nut milk recipes!
The first and arguably most important step is to soak the nuts. Soaking is beneficial for optimal digestion. By soaking the nuts in filtered water, it stimulates germination (like "waking up" the seed to sprout). This neutralizes enzyme inhibitors (aka makes it more digestible). The length of time to soak differs for every nut.
Long soak nuts: almonds, pistachio, hazelnuts (Soak for at least 8 hours)
Medium soak nuts: pecans, walnuts and Brazil nuts (Soak for at least 5-6 hours)
Short soak nuts: cashews, macadamia and pine nuts (Soak for at least 2-4 hours)
The choice of either filtered water or spring water is optimal for blending. A ratio of one cup of nuts to three or four cups of water will produce a generous amount of milk. Reduce or increase the amount based on your preference!
Spice It Up & Strain
While we love the simple taste of plain nut milk, we enjoy a nutritional boost! This beverage is a great chance to try out new flavor combos! Throw in some cinnamon and honey for a sweet fix. Or, add a dash of cacao and vanilla extract for a bold taste!
No matter the combination, straining may be of interest for a smooth finish. After blending into a liquid, about one to three minutes of blending, strain contents through a nut milk bag. A cheesecloth or fine cloth will also work! Straining is not completely necessary. The milk can still be enjoyed fresh from the blender. You will just experience a thicker consistency.
Now that you’ve learned the basics, we thought we would share a recipe from our very own store associate, Joe Rossi! (You'll get to meet Joe soon in his upcoming interview with The Fruitful Life Blog.) Today, Joe introduces his favorite Honey Cinnamon Pecan Milk!
Honey Cinnamon Pecan Milk
1 cup pecans
3 cups filtered water
1 tbsp cinnamon
1 tsp maca
1 tbsp honey
1 tbsp date sugar
1. Soak the nuts overnight for five to six hours. Place in a shallow container and submerge fully with water.
2. Once soaked, rinse the nuts off. This helps remove the enzyme inhibitors.
3. Combine soaked nuts, cinnamon, maca, honey, date sugar, and three cups filtered water to a high-speed blender.
4. Blend until creamy, about one to three minutes.
5. Strain through a thin cloth or nut milk bag. Squeeze the bag to remove the majority of liquid.
6. Save the pecan meal for baking projects or throw in a smoothie!
7. Pour the liquid into an air-tight container and enjoy!
8. Use as a smoothie base, add to a shot of espresso or drink on its own!
Thank you for the delicious recipe, Joe! What's your favorite use for nut milk? Do you have a favorite nut combination or ingredient add-in? Let us know in the comments below!