How to Make Your Own Nut Milk
“We are the perfect collision of two worlds, being a coffee & nut company, so why wouldn’t we experiment with nut milks?” – Cody Gallagher
In recent years, nut milk has become an attractive beverage, even to those who are not dairy intolerant. There are many reasons why someone would want to drink it. On top of it being healthy, vegan, and environmentally sustainable, it can also be consumed for flavor profile and body.
Cody Gallagher, Ferris west side coffee shop Barista, concocts all the Ferris coffee shop's specialty drinks. You could say he is a sort of coffee mixologist! He has been experimenting with non-dairy milks for some time now. He noticed that many milk alternatives in the marketplace lack nutritional value and do not steam well for a latte. This is what motivated him to experiment with a healthy and steam-able plant based milk.
All raw nuts that he uses come from our retail shop. He usually blends several types of nuts into one milk. This makes the milk more complex, and not just one single flavor profile. Cody has discovered that each nut has unique components that when combined, lend to a chemistry and taste on par with dairy milk. Below are qualities of some of the nuts he uses and what each contributes to the milk.
- Macadamias - Fatty and buttery.
- Cashews - Fatty and natural sweetness.
- Brazils - Mild tones, slight dryness, full body, creamy.
- Almonds - Neutral flavor to mix into other nut milks. Consistent base.
His recipe is 145g of nuts to 1000g of water. He recommends using a base of almonds for texture consistency and neutral flavor. Usually he will add 1-2 figs for natural sweetness. The nuts must soak for 8-12 hours. After this, they are blended with water and strained.
Most people use a cheesecloth to strain the milk. However, Cody suggests using a “mash bag” that beer brewers use to strain their mash because it isn’t as coarse as cheese cloth. The milk is immediately drinkable and delicious.
Visit our coffee shops and try our house-made nut milk used in our spring specialty beverages. These will be offered on our menu starting tomorrow. The combination of nuts used in our nut was almonds and cashews. If you’re feeling creative, experiment with our recipe to make your own nut milk!