You'll just love this luxuriously creamy brazil nut milk with a touch of vanilla bean, cardamom and a flick of sea salt. It's dead simple to make, and extraordinarily delicious served chilled on hot summer’s day.
Almonds, walnuts or macadamias would also work well in this recipe, and if cardamom's not your thing, switch it out for cinnamon or nutmeg.
The milk will keep in the fridge for 2-3 days.
TOASTED BRAZIL NUT MILK WITH VANILLA AND CARDAMOM
2 cups lightly toasted brazil nuts, soaked in water overnight, then drained
4 cups filtered water
½ tsp cardamom
2 tsp pure vanilla bean paste
A small pinch of sea salt
Honey or maple to sweeten, optional
1. Place all ingredients in the blender, along with 1 cup of the water to start. Blend for 2-3 minutes, until you have a smooth paste.
2. Add the remaining water, and blend for a minute or so, until combined.
3. Strain through a fine sieve, into a glass jar. You can reserve the left-over nut milk pulp to use in baking, if you like.
