Just for clarity, I kindly mean almond OR brazil nut milk. The method and the recipe is the same for either, you just get to pick what kind of nuts you want as your base.
Obviously, almond is presently the most popular choice but don’t shy away from venturing into new flavors. Brazil nuts are rich in selenium (great for the liver), magnesium, phosphorus, copper, manganese, zinc, vitamin E, potassium and riboflavin. They provide protein and fiber, and support bone and teeth health too!
This recipe is a great common milk substitute. To substitute for creamer, just scale back on the water by half.
3 cups Water
1 tbsp Monk Fruit OR ¾-1 tsp Stevia, or to taste, reserved
¾-1 tsp Vanilla Extract, or to taste, reserved
Pinch of Salt
*You may use most any nut you can think of. Harder nuts usually do best to soak overnight while some softer ones can be used within a couple hours.
Make it chocolate by blending in 2-4 tbsp Cacao powder (this will need to be blended in rather than hand mixed). Be sure to adjust sweetener to balance out the bitterness of the cacao/cocoa.
Also, you may freely substitute sweeteners and flavor enhancers, such as cinnamon or nutmeg in lieu of the vanilla.
Blend nuts and water. Give it a little extra run time to be sure those nuts break down well to yield a good pulp.
Strain nut milk through a nut milk bag or through tightly woven food-safe fabric and into a medium-sized mixing bowl.
Stir in monk fruit or stevia and vanilla and adjust as desired. Store in a jar in the refrigerator. Use within 3-4 days. Shake before pouring.
Note: Don’t worry if you go to pull this out the next day and find blobs of white cream stuck to the walls of the container, especially with Brazil nut milk. This is just the fat of the nuts separating. You should be able shake it back in and serve.