There's a few reasons why I love making homemade nut mylk.
I started my homemade nut mylk adventures with this almond milk. A delicious classic that totally got me hooked on homemade vs. store-bought. The only downside of that recipe is it's a little bit time-consuming. The thing is, if you want it extra creamy, you need to peel the almonds. Not a necessity at all, but after doing it the first time, I got so spoiled by the end result that I couldn't go unpeeled afterwards! So I figured I should come up with another option that would be equally as delicious, but a whole lot quicker. Enter macadamia nuts. A decadent, low-maintenance nut, if you will. No peeling required, and combined with a few simple ingredients, it makes the most incredible nut mylk ever! Here's how to make it:
1 cup unsalted macadamia nuts, soaked in filtered water for at least 2 hours
4 cups filtered water
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of sea salt
1 pitted date (optional)
Yields about 5 cups of mac nut mylk.
I'm so excited for you to whip up your first batch and become as obsessed as I am! Once you do, you must try adding it in your morning coffee or matcha lattes - it gets SO nice and frothy. You'll never go back! Enjoy!
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July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.