Almond & Walnut Mylk
I am most definitely a nut mylk lover (yep, I know, nut juice to some) but this is my go to.
After years of using non-recyclable UHT cartons I finally decided to invest in a nut mylk maker and do my bit for the planet (not sponsored, just being transparent).
This Almond & Walnut combo is my fave so far, it’s wonderfully rich and creamy and the Chia Seeds give it a more rounded mouth feel and keep it from separating in the fridge (like others naturally do). Plus, it’s a nutritional boost any way you enjoy it!
Makes 1 Litre (4 cups)
Cook Time - 5 mins
Equipment - Blender/Nut Milk Maker
Ingredients
2/3 cup Almonds, raw is my preference but roast will work too (just omit the salt if you’re roasted salted)
1/3 cup Walnuts, raw for a clean, creamy flavour
1 tbsp Chia seeds, to boost the omega 3’s, give it a better texture and stop it from separating!
½ tsp Salt, Himalayan salt is my preference but any fine (not rock) salt works well
1.25 litres Water
Optional: Sweetener (4 Stevia Tablets/1 tbsp Honey/1 Medjool date)
Method
Combine all ingredients in blender/nut milk maker
Blend at high speed for longer than you think it need, you shouldn’t hear any solids and there should be a foam forming (I use the pre-programmed setting twice)
Strain using a nut milk bag/cheesecloth (if you don’t have them a fine sieve or sacrificed stockings work!)
Enjoy in any way you would dairy milk
Tips
Tips - Blend, blend, blend! Strain well but try not to push it, let gravity do the hard work- I leave mine for a few mins before decanting it into a bottle
Variations-Additional flavouring can make it pop! Cinnamon, Nutmeg, Vanilla extract, Cardamon etc.
Serving suggestions -in tea, with cereal, in smoothies, for baking etc.
Store refrigerated in airtight container for up to 4 days (but mine never lasts more than 2!)
Nutrition
For those who are counting, the actual cals for the mylk only is about HALF this!!
The Cronometer nutritional info is for the full recipe including the pulp (since I tend to eat both)
Bonus Ingredient!
The nut milk pulp is your present from this recipe. It’s hugely versatile- I use it in smoothies, to thicken soups, in baking, I’ve turned it into pancakes and it’s a regular in my oatmeal.
