This toasted macadamia nut milk is absolutely mind-blowing. I made it spontaneously to use as a component in another recipe, and it was so good that I ended up making it again.
And then I made it again and made it into caramel sauce. And then I wondered how I ever lived without that caramel sauce. (Unfortunately the caramel sauce recipe will have to be shared another time – it was going into a dessert for a special occasion and there was no opportunity to photograph it).
Take buttery smooth macadamia nuts and pan-roast them to golden perfection, then blend them up with some filtered water. It couldn’t be easier. The result is a super creamy, nutty toasted macadamia nut milk that will knock your socks off.
Make this toasted macadamia nut milk with the lower volume of water for a consistency more like coffee creamer, or use the higher volume of water for a more drinkable consistency. I recommend using a nut milk bag if you have it, for best results. However, it’s not required! Blend the macadamia nut milk for longer and use a fine mesh strainer, and you should be able to get a fairly smooth consistency.
The leftover macadamia nut pulp is great stirred into oatmeal, quick breads, or anything else on the sweet side of the spectrum. I haven’t tried the toasted macadamia nut milk in any savory applications yet. I have a sense that the nuttiness might be overpowering outside of the dessert/breakfast sphere. But if you do try that out, I’d love to hear how it goes.
(By the way, it’s being served up here in a bowl with some Grape Nuts…)
- 1 cup macadamia nuts (either raw or dry-roasted)
- 3 to 5 cups just-boiled water
- pinch salt (if nuts are unsalted)
- (optional) sweetener of choice, to taste
- Have a blender ready.
- Preheat a large skillet on the stove over medium heat. Add the macadamia nuts in a single layer. (If they're already toasted, we're just re-toasting them for a minute or two to add a bit more flavor).
- Cook over medium heat, stirring very frequently, until the macadamia nuts are just starting to turn golden brown and smell fragrant. For pre-roasted nuts, this will only take a minute. For raw nuts, this will take around 3 to 5 minutes.
- Immediately transfer the toasted macadamia nuts to the blender and add the water. Let the nuts and water soak together in the blender for a few minutes before blending.
- Blend together the macadamia nuts and water until the mixture appears very smooth. (If desired, also add in sweetener to taste.) This could take up to 3-4 minutes depending on your blender.
- Strain the mixture through a nut milk bag, squeezing out as much excess liquid as you can. If a nut milk bag is unavailable, use a fine mesh sieve, layered with cheesecloth if available.
- Allow the toasted macadamia nut milk to cool to room temperature before storing in the refrigerator. It will keep for a week.
One more thing – most of the recipes on my blog are now available on Yummly, and I’ve added a Yum button to the bottom of every post. I hope this helps make it even easier for you to keep track of your favorites. If you ever have other requests for things like the Yum button, please let me know! Have a happy week