Like Almond Milk? You Will Love Almond-Macadamia Milk
Almond milk is incredibly delicious. But almond-macadamia milk is beyond words. You
have to taste it to understand the sacredness of this drink. And it’s no surprise really, since
almonds were sacred to the Romans too—they would shower them upon newlyweds as a
fertility charm. This is why we see them at present day weddings, (often covered in a thick
shell of sugar, unfortunately).
Almonds are rich in monounsaturated fat, dietary ﬁber, potassium, magnesium,
calcium, iron, zinc and vitamin E, and they are 20% protein. Almonds are a source of
amygdalin, also known as laetrile, a component said to ﬁght cancer. Studies have also
found almonds to be effective at protecting the heart. Almonds have one of the highest
nut protein proﬁles, at 6 grams per ounce. They can be a bit gritty when blending into
nut-milk, so are best enjoyed strained.
Though almonds add to the lovely, sweet ﬂavor of this nut-milk, it’s the
macadamias that impart a deep richness. The most buttery of nuts is actually native to
Australia, and as I’m sure you well-know, is perhaps the most luxurious nut in North
America. Macadamias are a source of a good amount of omega-3 fat, with an omega-3
to omega-6 ratio of 1:6. Macadamias are also high in monounsaturated fat and arginine.
In addition, they are a good source of magnesium, potassium, copper, iron, vitamin B3,
phosphorous, vitamin B1, zinc, and vitamin E. Macadamia oil is actually a great cooking
oil, as it has less polyunsaturated fat than olive oil, and a higher burning point than even
canola oil. This nourishing nut oil is also high in natural antioxidants.
The addition of ginger in this recipe adds an incredible mild spiciness, as well as
anti-inﬂammatory properties. This drink is super smooth and creamy if you strain it
through a nut milk bag. Save the pulp to mix into baked goods, granola, or sprinkled on
porridge. Or you could mix it with coconut oil and nut butter to make ﬁbre-rich energy
balls!! Roll em’ in coconut or cinnamon for a ﬁnishing touch.
Almond-Macadamia Milk with Ginger
(Makes 6-8 servings)
1/2 cup + 2 Tbsp macadamias, presoaked and rinsed
1/2 cup almonds, presoaked and rinsed
1 Tbsp chia soaked in 1/4 cup tea
6 cups strong ginger-licorice tea (you may use actual roots to make tea)
2 Tbsp fresh ginger
1 tsp almond extract
1/4 tsp sea salt
Stevia to taste or (raw honey)
2 egg yolks—optional emulsiﬁer
Blend nuts with 1 cup of tea for 30 seconds. Add remaining liquid plus ginger, and blend
until smooth. Strain through nut-milk bag (almonds will be gritty), and return to blender
and combine with soaked chia. Add remaining ingredients and blend for 1 minute until
creamy. Adjust seasonings.
For more great nut milk recipes www.drinknutmilk.com