I first experienced this more unusual nut milk when ordering a non-dairy matcha tea latte at a coffee shop. I knew at first sip that something was different and thought it was too good to be nut milk. Turns out it was macadamia milk!
Since I already loved making my own nut milks at home (try it… it’s amazing), I ordered some macadamia nuts and got down to business. It worked just as well as almond milk and pecan milk, if not better.
Not only is macadamia milk good for you, it tastes the most like regular milk of all the dairy alternatives I’ve tried.
What Is Macadamia Milk? (Or, How to Milk a Nut)
Grocery stores carry more non-dairy milk choices than ever it seems, so the idea of nut milk probably isn’t as strange as it once was. Macadamia milk isn’t real milk at all, but a great dairy alternative for baking, drinking, etc.
To “milk” a nut, simply soak nuts for a couple hours, drain and rinse, and blend with filtered water. Strain if you want or serve right away. The nut milk will also keep in the fridge for 3-4 days.
I buy both my raw nuts for soaking and prepared nut milks from Thrive Market as it saves money over buying from the local grocery store or Amazon. They carry a brand called Milkadamia that is delicious (and uses sustainable farming practices!). I keep these on hand in my pantry along with the raw whole nuts.
Health Benefits of Macadamias
Although an ounce of macadamia nuts contains a whopping 21 grams of fat, don’t let that scare you… almost 17 of those grams are in the form of monounsaturated fat. Based on studies, the Academy of Nutrition and Dietetics finds that consuming monounsaturated fats actually lowers LDL cholesterol. Macadamia nuts also contain a fair amount of fiber, manganese, and thiamin.
With only 1.5 grams of carbohydrates per ounce and high amounts of healthy fat, macadamia nuts are also more keto-friendly than almonds or cashews which contain more carbohydrates. Any macadamias I don’t use for milk make a perfect mix-in for a batch of chocolate peanut butter fat bombs, or a quick snack on their own.
Do Macadamias Make the Best Nut Milk?
Based on my own personal preference, I’m tempted to say yes! Macadamia milk is naturally creamier than other nut milks due to its high fat content. It also has the most neutral flavor of nut milks I’ve tried, to the point where it could almost pass for regular milk. That being said, I prefer not to rely too much on any one food and rotate foods for variety.
As I said, I save on macadamias (which can be pricey) by buying them through Thrive Market, my favorite online grocery store that carries all the best organic, non-GMO brands at prices that are 25-50% off retail. Better yet, when you join, the company donates a membership to a low-income family as part of their mission to make healthy living accessible to everyone.
For a limited time, Thrive is offering Wellness Mama readers a free 30-day membership and an additional 25% off the first order. Get the details here, and many thanks to Thrive Market for sponsoring this post!
Homemade Macadamia Milk Recipe (Just 3 Ingredients!)
- 1 cup unsalted macadamia nuts
- 4 cups water (plus more for soaking)
- 1 tsp vanilla extract (optional)
- 1 TBSP maple syrup (or a few drops of liquid stevia extract, optional)
- Place the macadamia nuts in a large bowl.
- Cover them completely with water.
- Soak for at least two hours. They are considered a quick soaking nut, so 2-4 hours is plenty.
- Discard the water and rinse well several times.
- In a high-speed blender, place the macadamia nuts, 4 cups of water, and vanilla and maple syrup if using.
- Blend for 2-3 minutes until completely smooth.
- Pour the mixture through a fine mesh strainer or a cheesecloth. This is optional but ensures a smoother finished macadamia milk. If you skip this step, just make sure to shake well before using.
- Store in the refrigerator for up to 3 days.
Discussion (10 Comments)
Such an easy way to get nut milk for my coffee. Makes a great creamy flat white! — and free cos nuts are from my tree! Just takes ages to shell the little bullets! (I’m keto these days and try to avoid dairy) Even better that they are so low in carbs.
I’m so glad to have found this recipe. I saw the milkadamia before but, it has pea protein which I can’t have. I also suspect a sensitivity to almond and cashew milk so, this is a wonderful alternative for me. Thank you very much.
have you tried freezing it?
No I haven’t…
I have never made a nut milk with a roasted not. So in this recipe we are supposed to use roasted macadamia nuts not raw? Seems odd to even soak a roasted nut.
The milkademia has sugar and so many other questionable ingredients. Why would you recommend that?
I purchase the macadamia milk from Thrive Market. Very good!
I tried it without the maple syrup…used Stevia instead, and also added about an inch of ginger before blending. then strained. So delicious….thank you!
So, my only question with this recipe – why would you want to go to the trouble to make it when you can buy Milkadamia and it’s almost cheaper than making it?
Agree the Milkadamia from Thrive Market is delicious!