2-Minute Nut Milk


2-Minute Nut Milk-2

2-Minute Nut Milk

One of my favourite things in the world is drinking big cups of hot milky Irish breakfast tea. Preferably sitting next to a certain Irishman.

The only problem is I like a lot of milk in my tea. Which can easily spike my blood sugar.

So mostly I opt to drink black tea.

But during my recent month experiment of eating dairy-free I was craving milky tea. And had the inspiration to make nut milk using some nut butter.

So easy. And So good!

No need for all the soaking and food processor-ing. Plus hardly any waste. Yay!

I’ve used almond butter and also a brazil-cashew-almond butter blend and both have been delicious.

And if you’re OK with eating regular butter, the creamier version below is a real winner!

makes 1 cup
takes 2-minutes
1-2 tablespoons nut butter
1 cup boiling water

1. Combine nut butter and hot water in a tall glass or cup. Blend with a stick blender until creamy.

2. Strain and transfer nut milk to a small bottle, discarding the solids. Or add them to whatever you’re cooking.

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Variations & Substitutions

Keto / ultra low carb – use macadamia butter.

nut-free – you could probably do the same thing with coconut butter.

creamier – use 1 tablespoon nut butter and 1 tablespoon unsalted butter.

Low FODMAP – use macadamia nut butter.

Waste Avoidance Strategy

Prepare Ahead

Yes! Just make as per the recipe. Leftovers will keep in the fridge for up to 5 days or can be frozen.

2-Minute Nut Milk

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