Nutz and Plantz MILK

The taste of homemade plant milk is far superior in taste compared to store-bought.  DIY milks offer pure, clean goodness without the additives you find in commercially produced plant milks, such as carrageenan and other thickeners.   Once you taste the beautiful robust, creamy taste of homemade nut milks, you won’t want to go back to commercial-grade products.  Use nut milks as a coffee or tea creamer, by the glass, and anywhere you would use milk.

Tip:  adjust water for milk or cream - 1 part nuts to 2 parts water for cream and 1 part water and 4 parts nuts for milk

Prep Time:  30 minutes

Ingredients:

1 cup whole unsalted raw nuts or seeds of your choice (make sure not rancid or has an unpleasant smell before using) organic, sustainably produced

4 cups filtered purified, spring water, or well water

1 tsp. extract of your choice (pure vanilla, almond, rum) and/or 1 tsp. real vanilla bean

1 Tbsp. Sweetener (optional) - local honey, pure maple syrup, or 1 - 2 pitted organic dates

Optional flavors - ~ 1 Tbsp. cacao powder, dandelion root, maca, fresh fruit, cinnamon, nutmeg, allspice, coconut shreds

 Directions:

1.      Soak the nuts or seeds for 4 – 6 hours in fresh water, covered, and sitting out at room temperature.

2.      After soaking or 4 – 6 hours, Rinse off the nuts with water. 

Option A – Filtered / Strained – Preparation Time:  About 30 minutes (+ soaking the nuts)

a.      In a high-speed blender, add the nuts or seeds of your choice and 4 cups purified, spring water, or well water.  Blend until smooth. 

b.      Using a mesh bag, place the bag over a large glass container or pot holding the top of the bag with one hand and pouring the liquid into the bag

c.      Squeeze the bag so that the liquid filters out into the container.  This can take a little time, but keep squeezing the liquid out until you are done. 

d.      Once done, pulp will be left in the bag. You can remove this and place in an airtight glass container for later use (optional).  The nut pulp can be used for crackers, mixed in oats, and used to make dips.

e.      Pour the filtered nut milk and the remaining ingredients back in the blender and mix until blended.

f.       Store in glass containers in the refrigerator.  Will last for about 1 week.

Option B – Unfiltered – Preparation Time:  About 10 minutes (+ soaking the nuts)

a.      Place all of the ingredients in a high-speed blender and blend until smooth.  Do not strain the nut milk.  You will have some pulp in the milk.  This is Ok, but just know when you drink it, it will have some residuals.    

b.      Store in glass containers in the refrigerator.  Will last for about 1 week.