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Thursday, March 1, 2018

How to Make Nut Milk

Treat Yo Self Thursday is back with a post about making your own nut milk. I've always bought mine, but find that they are watery and tasteless. Mostly because I am getting the unsweetened kind. The size of the product is small so I end up making more trips to the store.

CoffeeSock NutMilk Kit- Reusable Organic Cotton Filter and Jar. It made a half gallon of milk! Also, I could flavor it with my own ingredients. It would be sugar-free, organic, and no carrageenan free.

I've been so excited to make this since I ordered it I've been talking about it all week. Of course, #leohusband asks how I'm going to milk nuts...


When you get your kit, you first have to boil your filter for 10 minutes. This disenfects the bag and shrinks it.

Wash your mason jar and lid.

How to Make Nut Milk

2 cups or 274 g of nuts
almonds, cashews, brazil nuts (I can't wait it try this), pecans, hemp, etc.
Option 1 make milk immediately - use boiling water
Option 2 make milk tomorrow - soak cashews overnight

I wanted milk immediately so I used boiling water

4-8 dates depending on how sweet you like it, or leave them out
1/4 t Salt
Filtered Water

Spices: Pick One or Combination
1/2 t Vanilla
1/4 t  of:
Chinese 5 Spice

I wanted to try cashews since I had a ton from Costco. I measured out my cashews using my digital scale to get the right amount.

Option 1:
Pour boiling water on top until the cashews are just covered.  Soak for an hour.

Option 2:
Pour filtered water on top until the cashews are just covered. Soak overnight.

When the cashews are done soaking draing them and add them to your blender.  Pour filtered water until the cashews are just covered. Add the dates (make sure you remove the pits), salt, and spices.

Blend on high until smooth.

Put your filter in the jar and using just the ring, close the lid around the filter.  Pour the mixture into the filter.

Now here comes the messy part. 

Twist the filter and wrap the cord around the twist a couple of times and secure by pulling the loop under and through.  Leave the loop on the outside of the jar and fill to the 8 line (just under the rim).  Add the lid to the ring and close making sure the loop is still on the outside.

Chill for 6 hours.

Remove the lid and squeeze the filter until all the liquid is out. Store in the fridge for up to 3 - 5 days.

Apparently, you can use the leftover meal to bake and cook with so I'm going to add it to some paleo muffins and let you know how it turns out.


I made the best cappuccino with my cinnamon cashew milk today! Look at that foam!

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