Macadamia Hazelnut Cashew Milk

This creamy, homemade macadamia hazelnut cashew milk is perfect for matcha lattes, coffees, hot chocolates and more! The taste is far better than almond milk (in my opinion) and MUCH easier to make (no long soaking or skin peeling necessary!). Although I think raw, grass-fed/finished milk can be an incredible nutrient-dense option for some, not everyone can tolerate dairy well. This macadamia hazelnut milk is definitely my favorite nut milk for those that are dairy-free. A batch will keep in the refrigerator for about 5 days.

The mugs featured in the above picture are my favorite double-walled ceramic cups by OKIRO. I use the larger 12 oz tumbler for my matcha lattes and cacao blends, and the smaller 7 oz cappuccino cups for flat whites. The tumbler also comes with a lid so it is great for taking beverages on-the-go!

PALEO / GLUTEN-FREE / DAIRY-FREE

INGREDIENTS:

  • 4 cups filtered water

  • 1/3 cup raw macadamia nuts

  • 1/3 cup raw hazelnuts

  • 1/3 cup raw cashews

  • 1 Tbs raw honey (optional)

  • 1 tsp vanilla extract (optional)

  • Ceylon cinnamon to taste (optional)

INSTRUCTIONS: 

  1. Place the macadamia nuts, hazelnuts and cashews in a bowl and cover with filtered water. Let soak for 3-4 hours.

  2. Rinse and drain the nuts and add to a high-speed blender (I use a Vitamix) along with 4 cups water, honey, vanilla and cinnamon.

  3. Cover the blender with a lid and blend on high speed until the mixture is smooth and well combined.

  4. Pour the mixture over a large mixing bowl into a nut-milk bag.

  5. Transfer into a glass sealed container and store in fridge for up to 5 days. Shake before use.