Plant Milk
80 mins mins
Serves 2 - 3
One of my top priorities for a plant milk was that it held up to the coffee test, and this absolutely does with espresso, however, you do need to have both the liquids at the same temperature for this to be successful. You don’t want to heat the milk over 60 degrees and it does need the higher ratio of milk to coffee. My go-to combo is macadamia or cashew for their creaminess, almonds for calcium and hemp hearts for magnesium which helps your body absorb calcium. I utilise a nutri-bullet to make my plant milk, but any high-speed blender will do. The solids ratio when making your own milk means you don’t need to add thickeners or stabilisers to your milk to make it creamy. And you will want to save the mash for Mash Crackers, they are fabulous. It lasts in a sterilised jar in the fridge for a week.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 1 cup hemp hearts, almonds, macadamia, oats or cashews
- 650ml hottest tap water
- a pinch of salt
- 1 tablespoons maple syrup or 1 medjool date (optional)
Directions
- Gather your ingredients and measure the oats, macadamia or cashews, almonds, hemp hearts, water, maple syrup and salt into a jug or similar.
- Secure the lid and blitz for one minute.
- Leave to cool, approximately one hour, then blitz again for one minute.
- Alternatively soak for 3 hours then blitz once.
- Pour through a nut milk bag or similar placed on a sieve over a jug and squeeze well to remove all the liquid, pour into a sterilised jar, cap and keep in the fridge.
- Shake well before use.
