The first time I heard about almond milk, my immediate thought was, "But how do they milk the almonds?" Ugh. Sometimes I can practically feel the wheels and and cogs grinding together up there. Luckily I didn't mutter this out loud in the market. I instead pondered this miracle of milkable nuts for about 10 more seconds before realizing "milk" was a bit of a misnomer, and the nuts are instead pressed and emulsified with water. It looks milky, is a great replacement for your cereal or vegan baking recipes that call for soy milk, and did I mention it tastes amazing? Inspired by the bourbon spiked pecan milk punch Whitney showed me, I went on a milk making mission. The pecan version is included below, but so is a cocoa hazelnut and honey orange almond one. The hazelnut is an adult version of my favorite chocolate milk through a silly straw after school snack, and the almond honey and orange milk is delicate and, this sounds odd, innocent tasting. Like a lamb running through a pasture of clover, there's something to sweet and light about this almond combination. To be honest, the combinations are endless, so have some fun and experiment; it's as simple as dumping it in a blender and straining. A pistachio rosewater milk will probably be my next attempt. Enjoy!
Note: If you leave this in your fridge, it will separate and look a little scary. Just shake to bring it all together.
Spiced Pecan Milk
1 cup raw pecan pieces
2 cups water
1/4 tsp cinnamon
1/8 tsp nutmeg
spoonful coconut butter
1 teaspoon vanilla extract
2 tablespoons to 1/4 cup light agave syrup, depending on how sweet you want it.
a dash of salt
For the pecan milk, combine everything and half the water. Whiz, add the rest of the water, and whiz until frothy. Pour through a mesh strainer and press the left over bits with a spatula. Set aside in the fridge.
Almond Honey Orange Milk
1 cup raw almonds
2 cups water
spoonful coconut butter
1 teaspoon vanilla extract
2 tablespoons to 1/4 cup honey, depending on how sweet you want it.
1/2 teaspoon orange zest
a dash of salt
For the almond milk, combine everything and half the water. Whiz, add the rest of the water, and whiz until frothy. Pour through a mesh strainer and press the left over bits with a spatula. Set aside in the fridge.
Cocoa Hazelnut Milk
1 cup raw hazelnuts
2 cups water
spoonful coconut butter
3 tablespoons unsweetened cocoa powder (I used Vahlrona))
1 teaspoon vanilla extract
2 tablespoons to 1/4 cup maple syrup, depending on how sweet you want it.
a dash of salt
For the hazelnut milk, combine everything and half the water. Whiz, add the rest of the water, and whiz until frothy. Pour through a mesh strainer and press the left over bits with a spatula. Set aside in the fridge.
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