Pumpkin Spice Brazil Nut Milk
- Pumpkin spice and all things nice, that’s what this recipe is made of!
- This delicious, Selenium-rich plant-based milk is creamy, slightly sweet and lovingly spiced!
- Perfect addition to chai tea and hot cocoa.
- Easy to make, vegan and gluten-free.
Organic Brazil Nuts (1kg) - Sussex WholeFoods
1 cup brazil nuts
Buckwud Canadian Maple Syrup 250g (Rowse)
2 tbsp maple syrup
Cinnamon Powder 250g (Sussex Wholefoods)
1.5 tsp cinnamon powder
Organic Ground Nutmeg 100g (Sussex Wholefoods)
0.25 tsp ground nutmeg
Organic Ginger Powder 100g (Sussex Wholefoods)
0.25 tsp ground ginger
Ground Cloves 50g (Hampshire Foods)
generous pinch of ground cloves
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
pinch of salt
Other Ingredients
- 3 cups water.
Method
- Soak brazil nuts in water for at least 3 hours.
- Drain the nuts and rinse well.
- Place all ingredients in a blender or food processor and blend until smooth.
- Place a cheesecloth over a bowl. Pour contents of the blender on top of the cloth and squeeze it to extract milky liquid until the pulp is dry. Discard the pulp or use it to make cookies.
- Store the milk in a sealed container in the fridge for up to 5 days.
