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My Milkshake Brings All the Boys to the Yard

2/2/2014

1 Comment

 
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.



1 Comment
NotNAthan
2/2/2014 09:31:55 am

Yeah, I'm the one who wont clean out the fridge...

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    I am an aquarius who likes long walks on the beach and the flicker of candle light.  If you haven't noticed yet, Just kidding! I'm a Vermonter who has left my beautiful home state in search of adventure. This blog contains all of my favorite things, mostly food so that my family back home can keep tabs on me. Mom & Dad I'm still alive!!!! Side note: I am terrible at spelling and grammar. There are bound to be typos all over this blog. It's like Where's Waldo. If you look hard enough you will find an error. 

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