OMG you guys! It’s Secret Recipe Club time again.
I have participated in every monthly post over the past 5 years. Yep, today marks my 5th year!!
I decide long ago that this would be my last month participating. I wanted to end things on a high note with this milestone.
So I was so excited this month to get my secret blog assignment as Culinary Adventures with Camilla. I have admired Camilla’s blog for years. In fact I have had her blog before in our secret exchanges and the recipe I picked then was a true home run. The French Onion Dip is down right addicting with some much rich caramelized onion flavor. Hands down beats the classic packet.
So I knew I was in good hands with her blog so picking a recipe would be easy!
Err wrong! I wanted to make so many things from the Chocolate Olive Oil Cake with Candied Bacon Frosting or the Super Nutty Breakfast Rolls. Ultimately I decided to check out How To Make Your Own Nut Milk.
Camilla raved about making Hazelnut milk so I just needed to try it. Plus, Autumn can’t drink almond milk so I figured there was no point in trying that. I bought hazelnuts from a local bulk store (my new favorite store!) and then I got to ‘work’. You can hardly call it work since you really do about 10 minutes worth of work and the rest of the time it’s just chillin’ (literally and figuratively).
Don’t worry when you soak the nuts and the skin makes the water all brown! I had a momentary panic and then remembered I was draining away that water and using new water to blend the nuts.
After that it’s smooth sailing! I blended them, drained that through cheese cloth, and then I gave that a good squeeze to get out the last drips and then it was done!
Since we are doing Whole30 now I am soooo thankful that I came across this recipe from Camilla. Now I can make all different kinds of nut milks and then make some compliant chia pudding!!! yum!
I am looking forward to giving some other nut milks a try!
Homemade Nut Milk
Makes 4 Cups
- 1 Cup unsalted nuts (almonds, hazelnuts, cashews, etc)
- 4 Cups water
Tools needed: Cheesecloth or a nutbag
- Place the nuts in a jar or bowl and add enough water to cover them by 1/2″. Let soak for 6 to 12 hours.
- Drain the softened nuts.
- Combine the nuts with 4 Cups of water in a blender. Blend until smooth. This takes several minutes.
- Drain the nut milk through the double layered cheesecloth or nut bag into a large measuring cup or jar. Let the liquid drain for another 2 to 4 hours. Then, squeeze as much of the liquid as you can from the meal*
- Store and serve chilled
*You can save the leftover used nut meal and add it to smoothies, oatmeal, or yogurt!
Sourced from Culinary Adventures with Camilla
So now that this is my last Secret Recipe Club posting I’d love to say a BIG THANK YOU to the organizers and the lovely participants! It’s been a real blast!!!
Check out all the other great Secret Recipe Club posts HERE this month!
And be sure to check out my 4+ years of Secret Recipe Club posts!!!!
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