For the last week we have had lingering granola and flax cereal with no suitable companion for them in our kitchen. Rather than going to the store to buy milk, I decided to use the nuts we have and finally make my own. It has been on my list of things to try and since I am dedicating 2013 to making almost all our foods and household products from scratch I thought there was no better time than the present. Homemade nut and oat milk is way more nutritious, unprocessed, cost effective and you can make nut butter with the remaining nuts. I used hazelnuts and a few pistachios because that is what we had but you can try your favorite nut or a combination of what you have lying around.
It is so simple that all you need are 4 things…
Soak 1 cup nuts (I used ¾ hazelnuts, ¼ pistachios,) in filtered water overnight. Soaking nuts makes them easier to digest and you also receive more of their nutrients this way.
The next morning, blend nuts with 4 cups filtered water. I also added 1 pitted date and a shake of cinnamon. Vanilla bean could also be added for more of a treat. Blend well, about 60 seconds. Place cheese cloth in a large bowl and pour milk into cloth, straining the milk through and squeezing out any excess liquid.
Stand back and marvel at your homemade nut milk! Pour and enjoy. Store in the fridge for up to a week.
*I used the left over nuts and mixed them with a little honey and cinnamon to eat on toast or use in baking.
* You can also make milk from oats, using the exact same process. I highly recommend using one or two dates in it though. If you hate to waste, the remaining oats in the cheese cloth are the perfect consistency for a baby/toddler oatmeal and also just the right portion. Add some cinnamon, a little milk and ta-da!