If you're looking for a creamy, dairy-free milk alternative, macadamia milk is a wonderful option. It's smooth, slightly nutty, and perfect in your morning coffee, smoothies, or cereal.
Ingredients
- 1 cup raw macadamia nuts (unsalted, unroasted)
- 3–4 cups filtered water (adjust for desired thickness)
- 1–2 tablespoons sweetener such as maple syrup, agave, or honey (optional)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
Method
- Soak the nuts: Place the macadamia nuts in a bowl of water and soak for at least 4 hours or overnight. This softens them for a creamier result.
- Drain and rinse: Drain the soaking water and rinse the nuts thoroughly under cold running water.
- Blend: Add the soaked nuts and 3 cups of fresh filtered water to a high-speed blender. Blend on high for 1–2 minutes until completely smooth.
- Flavour (optional): Add your chosen sweetener, vanilla extract, and a pinch of salt. Blend briefly to combine.
- Strain: Pour the mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a jug. Squeeze or press to extract as much liquid as possible. Strain a second time for extra smoothness.
- Store: Transfer to a clean glass bottle or jar and refrigerate. The milk will keep for 4–5 days. Give it a good shake before each use as natural separation is normal.
Tips
- A high-powered blender will give you the smoothest results.
- Use less water for a thicker, creamier milk — more water for a lighter consistency.
- Don't discard the leftover pulp! It can be added to smoothies, stirred into porridge, or used in baking.
- Short on time? Even a 1–2 hour soak makes a noticeable difference.
Macadamia milk is naturally creamy with a lovely mild flavour. It's rich in healthy fats, antioxidants, and vitamins, and has a lower calorie profile than many other nut milks. Give it a try — once you've tasted homemade, you won't look back!