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Plantbased Mylk

There are many variations. But here I will give you two basic recipies with which you can play around according to your taste and needs. 

 

Mylk #1

1C Cashew nuts
1/2C grated coconut
1tbsp lineseedoil/coconutoil
2 -3 dates (to taste)
pinch of vanilla
pinch of salt
pinch of cinnamon
1,5liter of (filtered) water 

  • Soak the cashew nuts for about 6 hours. 
  • Warm up the water to about 50 or 60 degrees celcius. 
  • Place all the ingredients in your blender. 
  • Blend for a few minutes. (If you are using a Nutribullet, do it a few times, but never more than a minute at a time) 
  • Using a sieve or cotton bag, filter out the liquid from the pulp.
  • Use a glass bottle, that has been sterilized, pour the mylk, let it cool completely, then you can keep it in the fridge.
  • You can froth up your daily amout of mylk in a pan using a whisk, or even better, get a frother. 

I love Lattés. 

With coffee, chai, matcha, cacao... there is just something so soothing and nourishing about a smooth, frothy, sweet, warm drink. 

My favorite is Oatmilk when out having a warm drink in the city.

However, having  a delicious homemade mylk is so worth it!

I try to make a liter or two every week. It saves money, but also packaging that goes to the trash. 

Mylk #2

4TBSP cashew paste (or any other yummy nut/seed paste) 
pinch of salt
pinch of cinnamon
1L of filtered water

  • Warm up the water to about 40 or 50 degrees celcius. 
  • Place all the ingredients in your blender. 
  • Blend for a few minutes. (If you are using a Nutribullet, do it a few times, but never more than a minute at a time) 
  • Use a glass bottle, that has been sterilized, pour the mylk, let it cool completely, then you can keep it in the fridge.
  • You can froth up your daily amout of mylk in a pan using a whisk, or even better, get a frother. 

Tip 1:
Soak 1KG of cashew nuts (6-7 hours), then dehydrate them.
You will always have activated cashew nuts ready to make mylk (or throw over your salad or breakfast bowl).

 

Tip 2:

If you like baking, you can dehydrate the pulp, blend it into powder, and use it as a gluten free flour. 

 

Play around with the recipe and let me know how it works out for you!

You can share your delicious Lattés on IG and tag @_chocolactica_


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