Last updated on June 29th, 2019 at 10:46 pm
Looking for a simple nut mylk recipe? Look no further! This recipe is all you need for unsweetened, sweetened, and chocolate nut milk with almost ANY nut you already have in your pantry.
How to make nut milk
Soak the raw nuts in 3 cups of filtered water overnight. The next day, drain and rinse well.
Add the drained nuts, 4 cups of water, and optional sea salt & vanilla extract to a high speed blender. Blend on high for 4 minutes.
Place your nut milk bag over a large bowl. Pour the blender mixture into the nut milk bag.
Straining the nut mylk in a nut milk bag
Take your time to press all the liquid through the nut milk bag until the pulp is dry.
You can purchase a nut milk bag on Amazon. I prefer it to cheesecloth because it gets all of the pulp out of the nut milk, yielding a silkier finish.
If making chocolate nut mylk, add the strained liquid back to the blender. Add the cocoa powder and optional sweetener (dates). Blend for 1 minute until smooth.
Refrigerate immediately in a sealed container and use over the next 3-5 days.
Types of nut milk – hazelnut nut milk
You can use this recipe to make any kind of nut milk. My favorite is hazelnut, but this recipe works great with almond, pistachio, and cashew!
Use this nut milk in matcha lattes, matcha chia pudding, berry chia pudding, and more!
Simple Nut Mylk
Looking for a simple nut mylk recipe? Look no further! This recipe is all you need for unsweetened, sweetened, and chocolate nut milk with almost ANY nut.
Ingredients
- 1 cup raw nuts almond, hazelnut, pistachio, or cashew
- 7 cups filtered/purified water
- 1/4 tsp sea salt (optional)
- 1/2 tsp vanilla extract (optional)
- 1/4 cup unsweetened cocoa powder (optional) high quality
- 2 dates (optional) pitted
Instructions
Soak the raw nuts in 3 cups of filtered water overnight.
The next day, drain and rinse well.
Add the drained nuts, 4 cups of water, and optional sea salt & vanilla extract to a high speed blender. Blend on high for 4 minutes.
Place your nut milk bag over a large bowl. Pour the blender mixture into the nut milk bag.
Take your time to press all the liquid through the nut milk bag until the pulp is dry.
If making chocolate nut mylk, add the strained liquid back to the blender. Add the cocoa powder and optional sweetener (dates). Blend for 1 minute until smooth.
Refrigerate immediately in a sealed container and use over the next 3-5 days.
Recipe Notes
You can use any sweetener you like such as the raw dates, agave, or maple syrup.
