Category: Drink

If your down for sweet, creamy, nutty milk, this plant-based milk is for you! Pecans are soft with a sweet nutty and buttery flavour. When paired with maple syrup, they are an absolute delight! Any nut and seed can be turned into delicious milk , It’s totally up to you what you pair it with, for example – cacao powder and hazelnut will make a great chocolate milk, pecan, maple and cinnamon, will make a delicious warming spiced milk, coconut and vanilla also pair very well, the possibilities are endless! Do you have any classic and or different combinations that work really well together?

What are pecan’s good for?

Pecans are rich in fibre, full of healthy monosaturated fats, they contain vitamin A and E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. An awesome addition to your diet, add to salads, baking and when transformed into milk to make tasty beverages, You can enjoy this tasty nut in any way.  

Ingredients:

1 cup of Pecans

800ml Filtered water

Pinch of pink rock salt

Method:

Soak the pecan 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 = less water or light and smooth = More water.

Pour the milk through a nut milk bag or fine mesh strainer and press the pecan meal through whatever straining method you choose to use 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 – 800ml of pecan milk and around 20g of nut meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the pecan meal looks dry and crispy, store away in an air tight container for up to a month.

Green milk?

Yes, this light yet creamy and rather refreshing pistachio milk works wonders in coffee’s, teas and baking.

Pistachio milk has quite a subtle flavour and must be heated very gently, almond milk is a little more robust under high temperatures, however this milk requires a little more TLC in a warm bath, if you boil it, it will most definitely split, so be sure to take extra care when heating.

Pistachios are a great source of healthy fats, fibre, protein, antioxidants, including nutrients such as vitamin B6 and potassium, they are a great nut milk substitute.

Ingredients:

1 cup of Pistachios

750ml Filtered water

Pinch of pink rock salt

Method:

Soak your emerald pistachio 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 pistachio 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 pistachio milk and around 20g of pistachio meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the pistachio meal looks dry and crispy, store away in an air tight container for up to a month.

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.

Ingredients:

1 cup of Macadamia

750ml Filtered water

Pinch of pink rock salt

Method:

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.

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Another fantastic milk alternative.

I tend to stick to nut milks because in my opinion, when made correctly, they are the most delicious! I have attempted Hemp milk and I was utterly disappointed when I tried it was not what I had hoped and dreamed. Not to say you won’t like it, it’s always great to give everything a try. 

Coconut milk I feel has a lot less of a creamy texture unlike almond milk. Coconut milk is refreshingly smooth and light to drink. 

I made a batch using some leftover coconut flesh which I plucked out of the shell, peeled, soaked over night, blitzed up in a blender along with some filtered water and then strained in a nut milk bag. 

Yes, it may be a longer process than buying your own BUT, you will not find the same taste freshness any store bought but milk than making your own. That is guaranteed. 

Here I have; 

• 1 cup of fresh coconut flesh
• 900ml of filtered water 
• Pinch of salt for flavour

I never sweeten my milks but you can if you like with a choice of many natural sweetener’s.  

Bake up the coconut meal into coconut flour on a low heat for around 15mins and use within 1 month. Store in an air tight container. 

If you haven’t already check out my Almond milk recipe below* https://goodnessgreen.blog/2019/02/11/no-split-almond-milk/

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No Split Almond milk  

Only 3 ingredients!

Almond milk is a fantastic animal/soy milk substitute and when made correctly it makes a beautiful addition to any drink, I add this homemade fresh almond milk to my morning chai, hot chocolate, coffee, black teas and pancake recipes. 

Personally I think Almond milk coffee is the S#*t, however walk into many barista coffee cafes and you will find many places use a highly processed nut milk with heaps of oils, sugars, emphasisers, stabilisers blah, blah, blah, basically in my opinion if you cant buy the ingredients listed on the packaging in the local supermarket then its pretty much been formulated in a laboratory to make the taste ‘better’ and the overall products shelf life longer. Food is supposed to rot and spoil, thats what makes it NATURAL. This recipe is exactly that, natural fresh creamy almond milk, totally innocent. 

Ingredients:

850ml Filtered water

X1 cup raw pesticide free almonds

Pinch pink rock salt

Method:

Depending on how creamy you want your almond milk you can increase the percentage of almond nut ratio to water. I use 13% Almonds and the remainder is 87% filtered water, with a crack of rock salt.

TIP: When buying shop bought almond milk check the almond percentage, anything below 5% is less than a handful of almonds per total volume. Ask yourself what your paying for? 

– SOAK the almonds in water for 12-16 hours, until they’ve swelled, looking nice and plump!

– Drain the almonds into a sieve and rinse. 

• Pour almonds into a blender and add half of your filtered water and a pinch of pink rock salt.
• Blitz up until the milk looks creamy and smooth
• Pour milk from blender into a milk milk strainer bag 

TIP: You can use muslin cloth or a general fine mesh strainer to strain the milk out of the almond meal.

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• Strain out as much of the liquid as you can, then add the remaining filtered water – if you want to thin out the milk as its too thick, continue to add more water until you reach the consistency you like. 
• OPTIONAL: if you want to make a sweetened milk you can add a date drop it into the milk and let it soak into the milk or you can blend it into the initial mix, otherwise, maple syrup, honey, coconut sugar, vanilla extract all make great sweetener’s 
• Place in a fridge to preserve for up to 5 days.
• Left over you will have almond meal, this nut keeps on giving! I place this in a shallow baking dish and toast for 15mins to dry out, then you can seal into an airtight container and use for baking and cooking at a later date – this will keep for up to a month. 
• WARNING: when left in the fridge, the almonds will seperate away from the water, this is completely natural and it will resume its creamy consistency once you give It a vigorous shake. 
• TIP: When heating your milk to add to a drink its so important you DO NOT boil the milk, steaming is fine as long as you keep the temperature below 80’c – when boiled or steamed at high temps almond milk will split in any drink. Heat it like you’re giving it a warm bath and it will stay creamy in you beverage.