Macadamia Nut Milk Recipe: From Honaunau Farm
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A delicious CBD infused macadamia nut milk made with Mana Artisan Botanics™ Hawaiian Hemp Honey & Hemp Oil.
Initial Preparation: Gather all your ingredients and assemble a blender.
Blend: Place all ingredients in the blender (Vitamix or high HP is ideal) and start at a low-speed blend. Gradually increase the speed as the nuts start to break down. Bring to high speed for 30 seconds and then pause and taste. Add any additional flavor adjusting ingredients at this time and blend until smooth.
Strain: Place a nut milk bag or straining cloth into a large bowl. Pour the milk into the bag or cloth and then gather together at the top. Slowly twist the top to ensure the milk will not come out the top and then squeeze the bag and strain the milk into the bowl. Twist and squeeze until all the milk has drained and the pulp feels dry.
Store: Pour the milk from the bowl into a quart jar with a lid and immediately put it in the refrigerator. The milk will last for about 5 days and should be shaken before each use.
You can save the pulp to use in cookies, muffins, or other baked goods, in the fridge for use in the next 24 hours or in the freezer for a later date. When using in baked goods, reduce the liquids by 1/3 of the qty of pulp added.
Recipe by Co-Founder Melinda Sue
As a long time healthy food lover, Melinda has many simple, delicious & nutritious recipes to share. Many of her creations are adaptable to the addition of CBD, as healthy oils and sweeteners have been her go-to for decades. She has a great appreciation for fresh, organic, nourishing foods, and for the culinary creations that provide wholesome sustenance and a reason for people to come together and enjoyably commune.
Ingredients
Directions
Initial Preparation: Gather all your ingredients and assemble a blender.
Blend: Place all ingredients in the blender (Vitamix or high HP is ideal) and start at a low-speed blend. Gradually increase the speed as the nuts start to break down. Bring to high speed for 30 seconds and then pause and taste. Add any additional flavor adjusting ingredients at this time and blend until smooth.
Strain: Place a nut milk bag or straining cloth into a large bowl. Pour the milk into the bag or cloth and then gather together at the top. Slowly twist the top to ensure the milk will not come out the top and then squeeze the bag and strain the milk into the bowl. Twist and squeeze until all the milk has drained and the pulp feels dry.
Store: Pour the milk from the bowl into a quart jar with a lid and immediately put it in the refrigerator. The milk will last for about 5 days and should be shaken before each use.
You can save the pulp to use in cookies, muffins, or other baked goods, in the fridge for use in the next 24 hours or in the freezer for a later date. When using in baked goods, reduce the liquids by 1/3 of the qty of pulp added.
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