It’s a moment that I chase everyday while growing and foraging my own food. It’s the moment my mind is blown by the flavour of what I’m eating. I had one of these moments drinking some homemade macadamia mylk. I’m sure it was because the macadamia nuts were so fresh. They dropped off the tree a week ago and were cracked open to make this recipe.
Macadamia mylk recipe
1/2 cup raw macadamia nuts
water for soaking
pinch of salt (optional)
1 medjool date, take out pip (optional)
- Crack open nuts. Rinse the nuts well to make sure they are clean. Soak in water for 2 hours make sure they are covered well and there is some space for them to expand a little. Take nuts out of the soaking water, drain and rinse well. Discard soaking water.
- Blend nuts and 500ml fresh water for one minute, I use a nutribullet. There’s no need to strain when finished. Bottle and keep in the fridge.
- If you want a sweeter mylk add the medjool date and include when doing step 2 above.