INGREDIENTS
HAZELNUT MILK
- 1 cup skinless hazelnuts
SPICED NUT MILK
- 1 cup pecans
- 2 cinnamon sticks
- 3 star anise
- 2 strips orange rind
VANILLA NUT MILK
- 1⁄2 cup skinless almonds
- 1⁄2 cup cashews
- 1 vanilla bean
METHOD
HAZELNUT MILK
1. Place hazelnuts in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight.
2. Drain; rinse well under cold water. Place nuts in a blender with 2 cups of water and process until smooth. Pour mixture through a strainer lined with a fine cloth into a large bowl. Keep any blended nuts left behind for another use.
SPICED NUT MILK
1. Place pecans, cinnamon sticks, star anise and orange rind in a bowl, cover with cold water; leave overnight for flavours to infuse.
2. Remove spices and rinse pecans thoroughly. Place in a food blender with 2 cups of water and process until smooth. Pour mixture through a strainer lined with a fine cloth into a large bowl. Keep any blended nuts left behind for another use.
VANILLA MILK
1. Place almonds and cashews in a bowl. Cover with cold water. Stand, covered, for 4 hours or overnight.
2. Drain the water and rinse nuts thoroughly. Place nuts and 2 cups of water in a food blender.
3. Split a vanilla bean lengthways, scrape the seeds into the food processor. Blend until smooth.
TIP: Using skinless or blanched nuts will create a whiter coloured milk. Using a high-
powered blender, such as a Vitamix, will create a smoother textured milk.
HANDS-ON TIME 10 min | TOTAL TIME 4 hr or overnight | MAKES 2 cups
ALSO SEE THE LOW-DONW ON COW’S MILK ALTERNATIVES
