Today I’m going to coax you into making your own nut milk. Yes, you read it correctly: your own nut milk! I’ve had many friends tell me it’s a pain in the neck to make them, but I’m here to tell you it’s not hard and it doesn’t take long. I’ve always had to take it easy on cow’s milk because I can’t digest it very well. If I want that cheesy, gooey pasta for dinner in the evening, it means I need to take milk products off the menu during the day or else my stomach will do cartwheels that are very uncomfortable. I’ve tried several brands of nut milk, and I don’t care for the taste of them. Plus, many of them are loaded with sugar and other stuff that I can’t pronounce.
Over the past year, I’ve tried several recipes. I’ve liked every one in my coffee but never on their own. I thought it was just me. Then I tested a few out on my friends, and they were kind enough not to spit them out in front of me, but I could tell they had the same reaction as I did. Why go to the trouble and make it if you were only going to put it just in your coffee? Then I found a winner. It’s the nut milk recipe in the book Run Fast. Eat Slow. I can say hands down I can drink this right out of the jar—it’s that good! One of the claims in the recipe is that it tastes like a milk shake, and I think that description is spot-on. It has a vanilla bean, dates for sweetness, and a dash of cinnamon, which I recommend. You can use almonds or hazelnuts for this recipe. You need to soak the nuts overnight; this makes the milk super creamy.
Give it a try!