How to Make the Creamiest Nut Milk

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

Ingredients:

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

Directions:

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.

Drain soaking water and place the soaked nuts in a blender with fresh 4 cups of water; blend until completely incorporated.

Strain, using a nut bag over a bowl or pitcher, and squeeze and twist until all the fluid is removed.

Place milk back into clean blender; add date paste and coconut meat, and blend.

Strain one last time to remove extra date and coconut particles.

Place milk back into clean blender.

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

Related Links:

Keep Reading

Next Up

Make Your Own Spiced Nuts

Fancy nut mixes can be wonderful holiday treats, but some packaged varieties are loaded with sweeteners and super pricey. Why not make your own this year? Whip up a batch for snacks, parties and gifts.

How to Make Milk Bar's Famous Birthday Cake

We stopped by Milk Bar's test kitchen location in Brooklyn to see how the masterpiece comes together.

Milk 101

If you’ve scanned the milk container at breakfast time, you’ll notice lots of terms on the carton. Ever wondered why milk is “homogenized” and “pasteurized” and why the heck is vitamin D added? We’ll iron out these terms and explain why they’re on your milk container.

Nuts About Macadamia Nuts

Buttery, heart-healthy macadamia nuts are good for more than just snacking -- grind them into nut butter, use as a coating for fish or add them to baked goods,

Milk: Good or Bad?

We're talking about cows' milk, that is. Many folks view milk as wholesome and healthy. Others, meanwhile, warn us away and say it's full of hormones or might make you phlegmy. So what’s the deal with milk: does it do your body good or not?

Alternatives to Cow Milk

Don’t like milk? Not a problem. There are many milk alternatives available these days -- perfect for the lactose intolerant or folks looking to change it up.

Market Watch: Goat’s Milk Feta

Sometimes I go to the farmers’ market in search of items that have nothing to do with produce, like this profoundly delicious cheese.