What’s so good about these magical macadamia’s that you should swap up your soy, dairy and or almond milk?
Well, the Macadamia nut is native to the East Coast rainforests of North Eastern Australia, which makes it an easy source to purchase if living in Australia, 100 g of macadamia provides 8.6 g or 23% of daily recommended levels of dietary fibre, the nut is a rich source of monounsaturated fat, an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc and selenium.
This macadamia milk is thick, creamy and has as very similar smooth and subtle texture to the almond milk. Great for baking, steamed and frothed to add to your morning coffee.
1 cup of Macadamia
750ml Filtered water
Pinch of pink rock salt
Soak the macadamia nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy or light and smooth.
Pour your nut milk through a nut milk bag or fine mesh strainer and press the macadamia meal through a sieve and squeeze out as much liquid as you can with the back of a spoon if pressing the moisture out through a sieve. This should leave you with 750ml of macadamia milk and around 50g of macadamia meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the macadamia meal looks dry and crispy, store away in an air tight container for up to a month.
Add your sweetness if desired, then bottle up and store your milk in an air tight lid jug, in the fridge, this will last around 4 days.