Rich and nutty winter-spiced milk with a subtle hint of dark berries.
prep time: 10 minutes active, 12 hours passive serves: 4 difficulty: easy
- ½ cup (56 g) cashew nuts, raw and unflavored
- 1 cup (240 ml) water
- 2 cups (480 ml) almond milk, unflavored
- ¼ cup (60 ml) coconut milk, unflavored
- ¾ cup (150 g) honey dates, pitted
- 1 tsp (5 ml) honey
- 1 tsp (5 g) nutmeg, freshly grated
- ¼ tsp (1.25 ml) pomegranate molasses
- 24 pomegranate seeds, fresh
Hydrated Cashews (yields ½ cup or 90 g)
- In a small bowl, combine cashew nuts and 1 cup water.
- Cover and refrigerate overnight.
- Pass through a strainer and discard liquid.
Honeyed Nut Milk (yields 2⅓ cups or 550 ml)
- In a blender, combine Hydrated Cashews, almond milk, coconut milk, honey dates, honey, pomegranate molasses, and ½ tsp grated nutmeg.
- Blend at high speed until smooth.
- Pass through a coarse sieve to remove solids, stirring and pressing with a spoon to release more liquid. Optionally, reserve solids for later use (see notes).
- Seal and refrigerate for up to 4 days.
- 4 oz Honeyed Nut Milk, chilled
- 6 pomegranate seeds
- Pinch of grated nutmeg
- In a small 6 oz port glass, pour 4 oz of Honeyed Nut Milk.
- Garnish with a pinch of grated nutmeg dusted over top, and 6 pomegranate seeds floating on top.
- The nut milk may slightly separate while being chilled, but give it a gentle stir to recombine the liquid.
- You can reuse the solids left over from straining the nut milk in many baking recipes! Dry the nut and date paste by thinly spreading it over parchment paper on a large baking sheet and cooking it in the oven at 170°F (77°C) for 5 minutes, or until dry.