amy chaplin

celebrating the art of eating well

Flavored nut milks

POSTED ON August 20, 2014

Flavored nut milks: vanilla spice, blueberry, goji, matcha, raw cacao and tuermic

Flavored nut milks: vanilla spice, blueberry, goji, matcha, raw cacao and tuermic

Lately, when I forget to soak almonds I make nut milk with a combination of hemp and macadamia nuts. Since neither has a skin, you won’t need to soak them to remove phytic acid (a nutrient blocker in the skin that protects the seed from sprouting—there is plenty more info about this my book up coming cook book). Not only is it simple to make, but it’s also deliciously rich and flavorful. I usually don’t strain the milk when pouring it over my regular oat and chia seed breakfast but for these flavored milks, I recommend getting out your nut milk bag. The silky consistency of the strained milk allows their more delicate flavors to shine and gives a perfect clean and refreshing finish.

The flavored nut milk recipes below came about when I was craving a thirst-quenching snack on a hot summer afternoon. Needing a quick and easy pick me up, I poured cold nut milk into a jar, added raw cacao and a dash of vanilla and shook it up. Sipping it satisfied my thirst and although unsweetened, oddly it curbed my sweet cravings too. Unlike a smoothie these milks won’t fill you up, making them a perfect between meals treat.

The addition of coconut butter gives a nice hint of sweetness and adds a little richness too. They’re best served cold and keep well in the fridge for a few days. I can’t decide which one I like most, as they’re all unique and tasty.

In the comments below, I’d love to hear what your favorites are!

Photos by Stephen Johnson

hemp macadamia milk

hemp macadamia milk

Flavored Nut milks

This hemp macadamia nut milk is my latest favorite nut milk with or without the added flavors. Rich in protein and omega fatty acids, hemp seeds taste fresh and slightly grassy when made into milk. The macadamias add a mellow sweet flavor and luscious creamy texture.


Hemp macadamia nut milk base

Don’t worry if you forget to soak the macadamia nuts, they blend pretty well in an upright blender.

Makes about 4 cups.


½ cup macadamia nuts, soaked in a cup of water for 2 to 4 hours

½ cup hemp seeds

4 cups filtered water

2 to 3 teaspoons vanilla

Tiny pinch sea salt

Drain and rinse macadamia nuts. Place in an upright blender along with remaining ingredients. Blend on high speed until smooth and foaming.

Use as is or strain milk through a nut milk bag, several layers of cheesecloth or a thin kitchen towel. Pour into a jar and keep in the fridge for up to 5 days.



Matcha is great for promoting mental clarity and alertness. Although I’m not a fan of adding milk to my matcha tea, I do love the way the green powder flavors nut milk with its delicate, grassy notes. When served chilled it will refresh your body and mind but be careful if you’re sensitive to caffeine!


1 cup strained nut milk

1 teaspoon matcha tea

1 teaspoon coconut butter

Blend all ingredients until smooth and serve chilled.



Famous for its anti-inflammatory properties, fresh turmeric (if you can find it) also has an intriguing tropical flavor and beautiful golden color. It’s slight astringent and bitter flavors are mellowed out by a touch of honey but you can drink it strait up if you’re used to the unusual flavor. Dried turmeric can be used instead of fresh, start with ¼ teaspoon and add more to taste.


1 cup strained nut milk

½ inch piece peeled and chopped fresh turmeric root, or more to taste

½ to 1 teaspoon honey or other liquid sweetener

1 teaspoon coconut butter

Blend all ingredients until completely smooth and serve chilled.


Raw cacao

Raw cacao is high in magnesium and contains more antioxidant flavonoids than green tea, blueberries or red wine. It also has a deeply satisfying chocolate flavor without the sugar or dairy.


1 cup strained nut milk

2 to 3 teaspoons raw cacao powder

2 teaspoons coconut butter

1 teaspoon vanilla

Blend all ingredients until completely smooth and serve chilled.



When blended with nut milk the strong and slightly astringent flavors of goji berries are mellowed out and you’re left with a pretty colored sweet drink that’s loaded with antioxidants. If you don’t have goji berry powder soak 2 to 3 tablespoons goji berries in a little water until soft, drain and blend with the ingredients below.


1 cup strained nut milk

3 to 4 teaspoons goji berry powder

1 teaspoon coconut butter

Blend all ingredients until completely smooth. Serve chilled.



This milk is great with any fresh berries; since there are no other strong flavors in the mix, the fragrance of blueberries really shines.


½ cup strained nut milk

½ cup fresh blueberries

1 teaspoon coconut butter

1 teaspoon vanilla extract

Blend all ingredients until completely smooth. Serve chilled


Vanilla spice

This milk makes the perfect light dessert. The medjool dates add a sweet caramel flavor while thickening the texture slightly and vanilla beans, cardamom and nutmeg add an irresistible exotic flavor.


1 cup strained nut milk

½ a vanilla bean, seeds scraped

1 teaspoon vanilla extract

Pinch ground cardamom

Pinch freshly ground nutmeg

2 pitted Medjool dates

Blend all ingredients until completely smooth and serve chilled.



POSTED IN Dessert, Snacks

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  • That’s so funny, I’ve been making hemp milk recently too when I needed something quick and didn’t have activated nuts. But what a great idea to combine hemp and macadamia nuts and adding some coconut butter. Can’t wait to try this. Am loving the turmeric and raw cacao flavors.

  • You know what, I actually never thought of flavoring my nut milk before…this is genius 😀

    xo Elisa

  • Jessica says:

    Hi Amy,

    I have been making cashew milk for years. I use Elana Amsterdam’s recipe. She requires the cashews to be soaked overnight. I’m just curious what your take is on them needing to be soaked. I do think it makes for a smoother texture (I once only soaked the cashews for a few hours and even though I used a VitaMix, I had some gritty pieces), but since they don’t have a skin I’m unsure of the nutritional or health benefit of soaking. I always have hemp seeds on hand so maybe I’ll try that next.

    I will say that this has made me kind of a lazy nut milk person. Making almond milk seems too laborious (all the straining and what not.)

    I can’t wait for the book and to try these flavorings. Thanks.

    • Amy Chaplin says:

      Hi Jessica,

      I like to soak my cashews for a few hours just to soften them but since they don’t have a skin you don’t need to soak them.You’re not increasing nutrients by doing it.I actually find that if they soak for longer than 6 hours they can taste odd–I wrote about this in my book! Soaking cashews and macadamias does give you a guarenteed smoother consistency. It’s good to have these nuts and hemp seeds on hand for times when you forget to soak almonds!
      Thanks for following along…and for writing!

  • Sheryl says:

    Hi Amy,

    I just discovered your blog and I am in looooove! Thank you so much for all the beautiful and inspiring recipes 🙂

    I was just wondering – could you substitute coconut oil if you don’t have coconut butter?

    Can’t wait to try these all out!


    • Amy Chaplin says:

      Hi Sheryl,
      Thank you so much!! Yes you could use coconut oil instead. I like coconut butter becuase it is a whole food product–both the flesh and the oil, it also has a sweet flavor. Let me know how you like them!
      Amy x

      • Sheryl says:

        Oh my goodness Amy, the Vanilla Spice milk rocked my little nut world! I added coconut oil and it seemed to work just fine, as you said. I can’t wait to try the others. Thanks so much again 🙂

  • Taylor Davis says:

    This looks so yummy! I have been wanting to try different kinds of nut milk recently. Just saw your new book on Instagram, and it looks great. I am definitely going to look into getting a copy!

  • Ruth Nylen says:

    Is there a recipe for coconut butter. I have just recently started to make almond milk. I really appreciate all these ideas. Thank you for your email

    • Amy Chaplin says:

      Hi Ruth
      There are simple recipes online for making coconut butter. You just add a few cups of shredded dried and unsweetened coconut to a food processor and blend until a butter forms. It’s like making but butter. Mostly I make almond milk without it but it’s a nice treat to blend some in for a slight sweet and rich taste. Thanks for reading!

      • sigi says:

        Hi Amy
        I just found your website as I was looking for a way to thank you for your amazing cookbook. I’ve had it for a couple of months or so and there hasn’t been a week since without me cooking at least one new dish. So far I enjoyed them all! It also inspired me to finally buy that fancy blender (you know which one) and it’s worth every single cent. Such fun using it.
        And now I’m opening the first post here and find out that I can make my own coconut butter! I recently bought a jar for mega bucks. Thought it is made out of fresh coconut…
        Looking forward to cooking myself through the rest of your book and now reading your posts
        Thanks heaps for being such an inspiration! Arohanui from down under

        • Amy Chaplin says:

          Hi Sigi,

          Thanks for your email. I’m so happy you’re enjoying my book! Did you make coconut butter? its easy but also very easy to buy.
          Best wishes and thanks so much for your support and for following along here!

          Amy x

  • Gretchen says:

    Maybe this is a silly question, but are the hemp seeds you use the shelled “hearts”?
    Also, where do you find fresh turmeric?
    Can’t wait to try these, they are beautiful!

    • Amy Chaplin says:

      Hi Gretchen,
      No not at all! Hemp seeds are often labled hemp hearts and you do always want to get them shelled.
      Fresh turmeric is sold in some healthfood stores in NYC and also in Indian and Asian grocery shops.
      Hope you get a chance to make the milks!

      Amy x

  • Mary says:

    Okay–I did not know I could make my out nut butter! Are the nuts raw or roasted?

  • nikki says:

    hi amy

    it’s funny i always soak my cashews overnight and have never noticed the odd taste you mention. well I don’t use them to make nut milks but cook them in different stews or with rice. and they do have skin on when you get them fresh.

  • They’re such beautiful colors! I bet they would be delicious in the morning with some warmed muesli 🙂

  • femke says:

    Hi Amy, thanks for the inspiring recipes! My favourite is the turmeric milk, but I’ll try the others too! Have you ever tried pumpkin seed milk? It’s creamy and warming if you add some spices like cinnamon and ginger. You can find the recipe on my blog (maybe it’s too easy to call it a recipe :o))
    Have a nice day!

  • Caroline says:

    This is such a creative idea and sounds absolutely delicious! Had a real “aha” moment reading this, can’t wait to try it :).

  • Terri says:

    Hi Amy. Is it normal for the blueberry milk to conceal? Do you add the coconut butter melted or solid? Thank you.

    • Amy Chaplin says:

      Hi Terri!

      Sorry I missed this. It doesn’t matter how you add the coconut butter as it gets blended. Sometimes blueberries do thicken up when cold. Just be sure to shake it well or re blend if needed.
      Hope you enjoyed it!
      Amy x

  • I started making my own nut milks about 6 months ago and I’m so glad I did! I find homemade nut milks so refreshing and much more drinkable than their boxed versions, plus as you show here you can get pretty creative! My favorite of my homemade milks doesn’t even use nuts, instead I love making coconut milk which is another great one for when you forget or don’t have time to soak nuts. Among your recipes here, I am most excited to try the raw cacao blend and also the blueberry just sounds so perfectly delicious. I love your idea of adding in the coconut butter for some added richness. I’m wondering if you’ve ever made Brazil nut milk, that’s next on my to try list.

    Thanks for all the beautiful posts!

  • Leslie says:

    I love these recipes – I am always trying to find ways to get things like turmeric in to my daily routine, and this is a great way to do that. The macadamia/help milk was interesting – the subtle flavors made a difference in how I experienced it and used it across the week. Would love to get your take on how to incorporate more herbs and spices in a way that tastes good. I saw your moringa/matcha bowl and I haven’t had the courage to try it yet as I typically mix things like moringa, ashwagandha, reishi, ginger and the like with a little filtered water; love the idea of having just the right amount per your recipes above and savoring them.
    LOVE your book. I am constantly reading it and going back to it. It contains so very much; it truly is an accomplishment and more than a cookbook it’s a resource and a reference book that continues to fascinate and educate me. Thank you so very much.

    • Amy Chaplin says:

      Hi Leslie!

      Thank you for the thoughtful comment and kind words about my book. I am delighted to hear you keep going back to it!
      Its nice having unsweetened nut milks as they’re more refreshing and I enjoy tasting the turmeric and other flavors…lately I’ve been adding them to plain almond but a touch of coconut butter really brings them together.

      Happy blending!

      Amy x

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