Mixed-Nut Milk

This creamy milk tastes far richer and more complex than you'd expect from such simple ingredients. It's great sipped on its own or in recipes.

Slideshow: Breakfast Drinks
  • Active:
  • Total Time:
  • Servings: Makes 4 cups
  • Time(Other): plus overnight soaking
KEY: Nonalcoholic Drinks, Gluten-Free, Healthy, Make Ahead, Staff Favorites, Vegetarian, Breakfast, Brunch

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  • 1 cup raw hazelnuts
  • 1/2 cup raw almonds
  • 1/4 cup raw Brazil nuts
  • 1/2 vanilla bean
  • 5 cups filtered water, plus more for soaking
  • 1 tablespoon honey
  • Sea salt

How to make this recipe

  1. In a medium bowl, cover the hazelnuts, almonds, Brazil nuts and vanilla bean with filtered water and let stand overnight at room temperature.
  2. Drain and rinse the nuts and vanilla bean; transfer to a blender. Add the honey, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, 3 to 4 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Pour the nut milk into an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.

Make Ahead

The mixed-nut milk can be refrigerated for up to 4 days.


You can use the leftover ground nuts in baked goods or smoothies. After making nut milk, spread the nuts out on a rimmed baking sheet in an even layer and bake at 200? until pale and dry, about 2 hours. Let cool completely, then pulse in a food processor until fine crumbs form.

Contributed By Photo © Tara Fisher Published January 2015

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507886 recipes/mixed-nut-milk 2015-01-30 Teresa Piro nonalcoholic-drinks|4|gluten-free|healthy|make-ahead|staff-favorite|vegetarian|breakfast|brunch january-2015 recipes,mixed-nut-milk 507886