Blender

Macadamia Milk

  • Beverages
  • Servings 2
  • Preparation
  • Cooking

Ingredients

  • 1 1/2 cups macadamia nuts (roasted & unsalted)
  • Appropriate amount of water (for soaking)
  • 2 cups water (for drinking)

Directions

  • Place the macadamia nuts in a bowl with plenty of water (for soaking) and leave in the refrigerator overnight.
  • Discard the soaking water and lightly wash the macadamia nuts.
  • Place the drained macadamia nuts and water (for drinking) into a container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “7” or “8”. Blend for 2 minutes.
  • Filter the mixture through a cheesecloth and extract the macadamia milk.

A healthy recipe using plant-based milk.

This recipe is vegan-friendly.

THE EASIEST WAY TO REPLICATE STORE BOUGHT MACADAMIA MILK

We never expected two ingredients (one of them being water) would produce a creamy macadamia milk that rivals the expensive stuff from the grocery store. But that’s exactly what we got. And we actually only follow one hard and fast rule when making homemade macadamia milk: use unsalted nuts. (While there will be an opportunity to add a pinch of salt a little later, salted nuts are just too salty). That’s pretty much it. And while this recipe takes a bit longer than just popping in and out of the corner shop, making this velvety smooth plant milk is very hands off. All it takes is a bit of planning.

HOW TO MAKE MACADAMIA MILK

Soak the macadamia nuts in a bowl of water overnight in the fridge. Drain and rinse the nuts the next day – and add them to the jar of your Tiger blender along with a couple cups of fresh water. Blend for 2 minutes with the speed dial set to 7. That’s it! We store ours in the refrigerator for afternoon coffee breaks. While it lasts up to a week in the fridge, it’s so delicious, it’s always gone way before that.

Pro tip: Don’t skip the rinse. Even though the macadamia nuts have been sitting in fresh water overnight, we recommend rinsing the nuts off (after draining, before blending). That’s because the soaked macadamia nuts develop a slight film. A quick rinse and you’re good to go!

VARIATIONS AND TIPS

  • Save the pulp. We love using the blended macadamia pulp in cookies, muffins and brownies – or even for giving a protein smoothie a bit more heft.
  • Make it sweet. Simple syrup, maple syrup, agave nectar and date sugar are all plug and play solutions.
  • Add a pinch of salt. Many store bought versions contain a little salt which balances the nuttiness (and sweetness if you’re adding some).
  • Take it to go. When we’re doing coffee demos, we put homemade macadamia milk in a vacuum insulated travel mug and take it to the convention. It stays ice cold all day!

Products used in this recipe

SLB-A10U

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