Looking for a simple, quick way to make a fresh, nutritious batch of non-dairy milk? It’s the perfect go-to drink for those upcoming school morning breakfasts. Plus, it keeps in the fridge for 3/4 days.
Here si the recipe. Make sure to include your kids when you make it. They just love watching those tiny seeds swirl in the blender!
Ingredients (makes 1 lt of milk)
- 4 cups of still water, room temperature
- 1/2 cup flaxseed
- 1/2 chia seeds
- 1/2 cup almonds
- 8-12 hours
- 5 minutes
Total time (prepping + cooking)
- 12 hours, 5 minutes
The night before you plan on using this recipe
- Soak your nuts and seeds in a bowl, with 2 cups of water, for the whole night.
- Leave the remaining 2 cups of water for the following day.
The following day
- Put the remaining 2 cups of water and the soaked seeds/nuts – with their water – in a blender.
- Blend on the highest speed for 5 minutes.
- Strain milk from blender, using a nut milk bag or a clean stocking, into a container with a pouring spout.
- Transfer to a clean glass bottle. Make sure the lid is on tightly.
- Refrigerate immediately and use within 3-4 days.
- Serve with amazing vegan brownies.
Of special notice
- The recipe yields unsweet milk, but feel free to add raw blue agave syrup or stevia to taste. Just make sure you shake the bottle well before serving chilled, as the fatty part separates from the non-fatty one when in extreme temperatures (cold or hot).
- If you’d like to use the milk to make a cappuccino or hot chocolate, make sure to blend it on high speed with coffee or cocoa after you warm the milk up. As mentioned above, the milk will separate into fatty and non-fatty parts when very hot or very cold. Blending it will reunite the parts and make the drink uber-frothy.
- Once the milk is refrigerated, you will note some sediment at the bottom of the bottle. These are just tiny bits of unfiltered seed, which do not alter the taste or texture of the drink. Shake well before serving.
- The mix of nuts and seeds here are just one of the many you can use. Once you get the hang of making the milk, move on and try a variety of combos, including grains in your recipe too: cashew+chia+sunflower, flaxseed+hazelnut+spelt, rice+spelt+cashew, and the list goes on. Go crazy with anything that appeals to you. Just keep the water, seed and nut or grain ratio as in the recipe above.
Hi there! My name is Michelle. I’m an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here – with your help – where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.