Coconut & Almond Milk

Posted on by

Almond & Coconut Milk [Raw]

Coconut & Almond Milk

  • Servings: 2
  • Difficulty: easy
  • Print

I make some sort of raw nut milk every week to use as the base for cream sauces, or to add to coffee, gravies, whipped toppings and desserts. It's fun to come up with creative flavorings, everything from hazelnut coffee, black cherry or raspberry lemon maringue, and the leftover pulp is always put to good use. Here's two seperate nut milks to get you started.


Raw Coconut Milk

  • 1/2 cup organic large raw flaked coconut
  • 1/2 cup hot filtered water
  • 2 cups filtered water
  • 1/8 tsp Himalayan pink salt
  • 1/2 tsp vanilla bean flavoring
  • 4 drops White Chocolate extract, optional (purchased from Medicine Flower)
  • Amber or White Agave, to taste
  • 1 nut-milk bag, for straining milk

Directions

  1. Place flaked coconut and hot water in a blender and let it sit for about 2 minutes to soften coconut.
  2. Blend on low for approx. 1 minute and raise the speed gradually. Lift the cap or cover once or twice to release some of the pressure that might build.
  3. Add the flavorings and sugar and blend until well combined.
  4. Pour milk into your container of choice and refrigerate.

Raw Almond Milk

  • 1 cup raw almonds, soaked overnight
  • 2 to 4 cups filtered water, depending on thickness desired
  • 1/8 tsp Himalayan pink salt
  • 1/2 tsp vanilla bean flavoring
  • 4 drops White Chocolate extract, optional (purchased from Medicine Flower)
  • 4 drops Hazelnut extract, optional (purchased from Medicine Flower)
  • Amber or White Agave, to taste
  • 1 nut-milk bag, for straining milk

Directions

  1. Strain and rinse soaked almonds and add to the blender along with 2 to 4 cups filtered water, depending on desired consistency of finished milk – less water thicker cream- which can always be diluted later
  2. Blend on low speed and quickly raise to high speed and blend for approx one to two minutes.
  3. Strain milk through the milkbag into a large metal or glass mixing bowl.
  4. Rinse the blender container and add the strained milk back in and place on blender blade.
  5. Add the salt, vanilla bean flavoring, white chocolate and hazelnut extracts, and whichever sugar you choose to use.
  6. Reblend milk until well blended, about 30 seconds.
  7. Pour milk into your container of choice and refrigerate.

Leave a comment