You will need a fine mesh strainer and fine cloth (muslin) for straining these milks.

INGREDIENTS

HAZELNUT MILK
  • 1 cup skinless hazelnuts
SPICED NUT MILK
  • 1 cup pecans
  • 2 cinnamon sticks
  • 3 star anise
  • 2 strips orange rind
VANILLA NUT MILK
  • 1⁄2 cup skinless almonds
  • 1⁄2 cup cashews
  • 1 vanilla bean

METHOD

HAZELNUT MILK

1. Place hazelnuts in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight.

2. Drain; rinse well under cold water. Place nuts in a blender with 2 cups of water and process until smooth. Pour mixture through a strainer lined with a fine cloth into a large bowl. Keep any blended nuts left behind for another use.

SPICED NUT MILK

1. Place pecans, cinnamon sticks, star anise and orange rind in a bowl, cover with cold water; leave overnight for flavours to infuse.

2. Remove spices and rinse pecans thoroughly. Place in a food blender with 2 cups of water and process until smooth. Pour mixture through a strainer lined with a fine cloth into a large bowl. Keep any blended nuts left behind for another use.

VANILLA MILK

1. Place almonds and cashews in a bowl. Cover with cold water. Stand, covered, for 4 hours or overnight.

2. Drain the water and rinse nuts thoroughly. Place nuts and 2 cups of water in a food blender.

3. Split a vanilla bean lengthways, scrape the seeds into the food processor. Blend until smooth.

TIP: Using skinless or blanched nuts will create a whiter coloured milk. Using a high-
powered blender, such as a Vitamix, will create a smoother textured milk.

HANDS-ON TIME 10 min | TOTAL TIME 4 hr or overnight | MAKES 2 cups

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