You’ve probably heard of nut and seed milks, such as almond milk, coconut milk, cashew milk, hemp milk. They are increasingly easy to find in stores, and even in some savvy coffee shops, and they are delicious, and healthy, and a great alternative to dairy.

Now, here’s a less common version of nut milk, one that’s harder to find in stores – macadamia nut milk! It’s slightly sweet and oh-so creamy and delicious, and is super easy to make, and really good for you. And when you make it yourself, you know it has no undesirable ingredients (as compared to store-bought macadamia nut milks, which usually contain inflammatory and gut-irritating ingredients such as pea protein, locust bean gum, and gellan gum).

All you need is filtered water, raw macadamia nuts, a blender, and a nut milk bag or extra fine mesh strainer (you can use cheesecloth instead, but a nut milk bag or strainer is only a few bucks and well worth it for the ease of use and smoother texture of the milk).

  • 1 cup raw macadamia nuts
  • 2-6 cups filtered water, depending on your taste (less water = more creamy, like full fat milk or cream; more water = thinner, like skim milk)
  • Small pinch of sea salt
  • optional additions to taste: Stevia Glycerite drops (better flavor and less bitter than other forms of Stevia), vanilla extract, or other flavor extract such as almond or chocolate
  1. Optional first step: Soak macadamia nuts overnight in filtered water, then drain. (This step makes the milk even smoother and creamier, but is not essential).
  2. Combine macadamia nuts, water and salt (and any optional additional ingredients) in blender and blend well, for several minutes.
  3. Let sit for a few minutes to allow foam to settle, stirring occasionally.
  4. Filter through a nut milk bag or extra fine mesh strainer into a very clean glass jar or jars.
  5. When most of the milky liquid has drained through the nut milk bag or strainer, gently squeeze the remaining milk out with your clean hands, or press with a clean wooden spoon. Seal jar(s) and refrigerate.

Voila! Macadamia nut milk. Enjoy with some Molasses Cookies or Chocolate Cake.

Refrigerated, your freshly made macadamia nut milk will keep for several days, though it never lasts that long in our household!

Note: You can feed the leftover nut pulp to your chickens (ours LOVE it), or give it to your friends who have chickens, or bring it to me if you’re in Santa Fe! 🙂