Making nut milk at home can be a lengthy process, but it means you can control the additives like sweeteners or dates. But just how can you get your nut milk to be as creamy as something you’ll buy in the store? Just ask Executive Chef Kelly Boyer, who started juice and alternative milkshake company Paleta in her kitchen in 2005 after surviving breast cancer. Her pressed magic milkshake really does taste creamier than most nut milks, thanks to the inclusion of organic Thai coconut and cashews.
Vanilla Bean Magic Milkshake
Makes: 3 servings
Prep Time: 2 to 8 hours
8 cups water
1 1/4 cups raw almonds
1/4 cup raw cashews
1/3 cup date paste (or chopped dates)
1/2 cup young Thai coconut meat
Pinch Himalayan sea salt
1/8 tsp freshly grated cinnamon
Pinch freshly grated nutmeg
2 pods fresh vanilla beans
1. Soak almonds, cashews and 4 cups water in a sealed container for 2 to 8 hours (8 is ideal, but
2 will do in a pinch); refrigerate during soaking.
2. Drain soaking water and place the soaked nuts in a blender with fresh 4 cups of water;
blend until completely incorporated.
3. Strain, using a nut bag over a bowl or pitcher, and squeeze and twist until all the fluid is removed.
4. Place milk back into clean blender; add date paste and coconut meat, and blend.
5. Strain one last time to remove extra date and coconut particles.
6. Place milk back into clean blender.
7. Scrape vanilla seeds from the pod and add to milk; finely grate cinnamon sticks and nutmeg
into the milk; add pinch of salt. Blend one last time and refrigerate immediately.
Tips: Be sure to refrigerate at all times! Save your nut particles for use in recipes like pancakes and muffins or add to smoothies. This milk is not pasteurized and stays fresh for about 4 days under refrigerated conditions.
Make it a matcha: Add green tea powder for an antioxidant boost.
Per serving: Calories 170; Carbohydrate 12 g; Sugars 4 g