I love how nut milk is taking over the dairy world. I stopped being a fan of cow’s milk when I left the small village in Brazil where I grew up, and was no longer able to get my milk straight from the cow. (No, you don’t need to go back and re-read the sentence!). It’s actually one of my favorite stories to tell and my kids get a crack up e-v-e-r-y-t-i-m-e! Back in the 80’s and 90’s, you would often see in small farm towns in Brazil this kind of business. The farmer or worker would go around the village dragging his cow around, knocking on people’s door or shouting the resident’s name to ask if they wanted milk that day and how much of it. I remember my grandmother buying as little as one glass… ha-ha-ha. Well, life was good! As I moved on and things progressed this luxury was no longer available but whenever I go back I still delight myself on a warm glass of pure and fresh cow’s milk. That’s the only way I like it. My taste buds have not adjuster to the cow’s milk that’s available at the supermarket. I think my childhood spoiled that one for me 🙂
For this reason I do not drink cow’s milk, honestly I don’t miss it much. I gladly replaced it for nut milk. I started making almond milk and soon developed into making coconut milk and a mix of both. This milk is great for baking, cooking, smoothies or drinking it by itself. It’s nutty flavor is so rich and really healthy too.
Basically for a nut milk recipe I like to use one part nut (almond, coconut, pistachio) and two part water, although for this particular recipe I wanted to make a little thicker.
- 1 cup almonds
- 1 cup raw coconut (brown thick skin peeled)
- 2 cups water
- Soak the almonds and coconuts in water for 12-24 hours
- Rince the softened nuts well and place them in a high speed blander
- Add the two cups of water and pulse for 2-3 minutes
- Pass the milk through a cheese cloth
- Squeeze all the milk out until there is only dried crumbled nuts (sand like) left in the cloth
- Drink fresh or refrigerate in a jar for 3-4 days.