A Vitamix is the ultimate accessory when making nut milk. And a cheap n’ swanky nutmilk bag.
Since I don’t have a Vitamix, my kitchen walls are regularly redecorated. It hasn’t stopped me making nut milk every other week. Brazil nut milk is very gorgeous. Hazelnut milk will amaze you. And almond milk is so creamy and divine. Use whichever nut you dig.
Grown wild in the Amazon, Brazil nut trees can reach up to one thousand years old and tower over any other tree in the rainforest. Each tree can harvest a mere three hundred nuts, with any one nut taking up to fifteen months to grow.
These oblong balls of deliciousness contain twenty percent protein and a fleet of heart-healthy oils to keep our skin glowing. A single portion contains your daily recommended dose of the cancer-fighting mineral selenium. Nice one. Its selenium and vitamin E work together to protect cells from oxidation and free radical damage. Think of Brazil nut milk as an anti aging device then.
1 cup Brazil nuts
1/2 teaspoon vanilla extract /powder (optional)
1 teaspoon raw honey (optional)
Pinch of pink Himalayan salt (optional)
3 cups water
Start by soaking the Brazil nuts overnight or for 24 hours. Rinse, and drain. Add 3 fresh cups of water to your Vitamix or food processor, and blitz for 1-2 minutes with the soaked Brazil nuts and optional extras.
Pour this messy lot into a large jug, using the nut milk bag as a strainer to catch the shards of nuts. A clean muslin from Mothercare also works, but nut milk bags are so dang quick and easy. That’s it.
I drink the milk straight away, or soak muesli in it overnight. It’s wise to store the milk in a scrupulously clean, glass jar for 2 days, if not wolfing faster than immediately.