My Milkshake Brings All the Boys to the Yard

I  know the title makes this post seem scandalous but I swear it's innocent. I got a ton of great recipes out of the January edition of Bon Appetite. One of them is for DIY Nut Milk. I have never really had nut milk (That sounds so dirty...) but the photos looked so good that I had to try it. If you want more detailed instructions they have a step by step video on the Bon Appetite website. I used a combination of almonds and cashews since I had some and they are my favorite nuts. You need to soak the nuts in water overnight. The longer the better. I added a step that wasn't included in the original recipe. After you have soaked your nuts I slipped the skins off all the almonds. It's completely optional but I was trying to limit the amount of sediment in my final product. I made it and then I forgot about it in the fridge. I can't really recall if I even sampled it. Nate did try some but I can't remember his reaction either. This is an unfortunate occurrence that happens more times than I want to admit. I was so excited to make it and then forgot to consume it before I moved. I can almost guarantee that it hasn't moved from it's original spot in the fridge door since I left. Nathan has a strange aversion to cleaning out the fridge. He just adds stuff to it. 


Nut Milk
INGREDIENTS

• 1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
• 4 teaspoons agave syrup (nectar)- I used Maple Syrup
• ⅛ teaspoon kosher or sea salt

NUTRITIONAL INFORMATION

• Calories (kcal) 90
• Fat (g) 8
• Saturated Fat (g) .5
• Cholesterol (mg) 0
• Carbohydrates (g) 5
• Dietary Fiber (g) 1
• Total Sugars (g) 3
• Protein (g) 1
• Sodium (mg) 70

PREPARATIONView Step-by-Step Directions

• Place nuts in a large bowl and add water to cover by 2”. Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).
  
• Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.