Up until last weekend – I would buy my nut milk.  Really, not for any other reason but because I’m about working smarter not harder.  Turns out, I was a little wrong on the harder part.  Making nut milk actually isn’t one bit hard.

I’m funny about nuts.  I only buy in small batches because I can sense the most minuscule essence of rancidness.  So I tend to buy small and regular.  When I visit my local organic staple store, I’ll buy up on 2 – 3 types of nuts, use them up and repeat the process.  Works for me anyway.

So with this in mind, it’s one thing to make your nut milk, it’s another to incorporate it into your favourite drinks and dishes.  Today, I’m showing you how to make it (so simple) and then a couple of ways to have it other than straight up.  Here goes!

Straight up

Soak 2 cups of almonds (or nuts of your choice – cashews and walnuts also work really well) in 2 – 3 cups of filtered water for 3 hours or overnight.  You remember, filtered is a must.  Need more info – find that here.

Add a pinch of Himalayan salt

Now, you can either pop it in your slow juicer like I did (I’m not affiliated with these kids, I just love my juicer) OR you can mush it all up in a blender and then using some cheese cloth (or if you’re really unprepared an old tea towel) line a colander and push through the pulp to strain away the milk.  This will make you 2 – 3 cups of nut milk.

And there you have it!  Nut milk.  Who knew?

Nut Milk Chai

Chai is one of my most favourite winter warmers.  In fact, in a previous life, my old business partner and I used to make and sell chai at the market. Not even joking.  You can buy loose tea chai (or make your own blend) from the supermarket or grocer.  I like to split open a tea bag or two, add 2 cups of nut milk to a saucepan alongside the loose tea, add a little rice malt syrup for sweetness and allow to warm over the stove until almost boiling.  Serve with a sprinkle of cinnamon on top.  Serves 2.

Nut Milk Rice Pudding

It’s been so freezing here in Melbourne it’s totally a necessity to draw on the comfort food.  Coongee is without doubt, the best winter warmer alongside leg warmers and minestrone.  To make your own creamy version, use the grain/seed of your choice (rice or quinoa perhaps).

Here’s my ingredients.

1 cup of cooked rice
1 cup of nut milk
1 tsp cinnamon
1 tbs of Rice Malt Syrup
Fruit to garnish (apple or berries or even a couple of mandarin slices!)

Combine rice, nut milk (and a touch of extra water if necessary)

Serves 2.

Here’s a little tip.  Rather than throw away the pulp – I read on a blog somewhere on the blogshpere to dry it out on a super low oven for several hours to make a meal you can use in baking. GENIUS!