Rich, creamy and an excellent source of selenium.
3 cups pure water
1 cup raw Brazil nuts, soaked
2 medium dates (or 3 small dates), pitted
1/4 teaspoon Himalayan crystal salt
Using a high-speed blender, process all of the ingredients for about 2 or so minutes, until the dates and Brazil nuts have been pulverized and the blender has been rendered somewhat quiet. Strain the date and Brazil nut pulp from the liquid and pour the Brazil nut milk into your choice of airtight container. The finished milk should be stored in the refrigerator and used within 3 to 5 days.
Brazil Nut Milk’s distinct flavor works wonderfully in spiced concoctions and is especially good with flavor-rich dark chocolates. “Mmmmm!”
A few tips…
Double or triple the recipe as needed.
The Brazil nuts were measured before soaking.
In general, soaking nuts allows for greater availability of nutrients and less impact on digestion. Since Brazil nuts are fairly oily and have a very thin skin, I prefer to soak them for only a few hours (up to 4 hours).
Depending on the type of blender you have, the exact length of time needed to process the Brazil nuts will vary. When you first begin the blending process, the Brazil nuts will cause loud rattling, and as they become pulverized the rattling will lessen. It may take a bit of trial and error to gauge how smooth the pulp should be. If the Brazil nuts process for too long, the pulp will be superfine and require more time and effort to strain. However, if the Brazil nuts don’t process long enough, the milk could end up watery instead of creamy. After you’ve made Brazil nut milk a few times, you’ll get the hang of it.
This milk is meant to be mildly sweet. In the list of ingredients, I noted 2 medium dates (or 3 small dates), pitted. Two medium dates is equal to about one tablespoon, as are three small dates. I chose to list the dates freely to make it easier, but you can go with the tablespoon measurement if you prefer.
If your dates are not soft and pliable, you can soak them in a small amount fresh water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.
Depending on your preference and how silky you like your milk, you have the option of using a fine-mesh strainer or a nut milk bag to separate the Brazil nut milk from the pulp. You can also use a paint strainer bag, some cheese cloth, or even a new pair of nylons. Whatever works for you!
You may notice the nut fat and water separate. No worries! That is completely normal. Just give the Brazil nut milk a gentle shake before you use it.
The leftover Brazil nut milk pulp can be either used immediately or reserved for later. If you are not able to utilize the Brazil nut milk pulp right away, you have a few choices as to how to store it for future use. It can be stored in an airtight container and kept in the refrigerator for one to two days, or it can be kept in the freezer and thawed when needed. For long-term storage, it can be dehydrated until completely dry, ground into a fine flour, stored in an airtight container and kept in the refrigerator.
Use the left over Brazil nut milk pulp for making breads, crackers, cookies, burgers, wrap fillings, etc. Using the pulp instead of ground whole nuts gives a wonderfully light texture to your creations.
Other milks to check out:
