Macadamia Coconut Milk Non-Dairy Creamer

Macadamia Coconut Milk Non-Dairy Creamer

Homemade coconut macadamia milk creamer kicks ass over any of the best store-bought non-dairy creamers. And it’s so easy to make! I switched over to this as part of my anti-cancer diet; I used to have a coffee with cream in the morning but now I have dark roasted yerba mate tea with this creamer instead.

You can strain the mixture through a tea towel but it’s much easier to use a nut milk bag so it’s worth the investment. The fabric is really fine and makes it easy to squeeze the milk from the nut pulp.

I sometimes like to change it up and use hazelnuts instead of macadamia. In that case, I might add a little more stevia and/or a couple of pitted dates, to make the creamer a little sweeter.

Creamer makes an excellent base for a non dairy latte too. Try it with my matcha latte recipe.

Shown here, I blitz the mixture in my Thermomix but any high speed blender will work just as well.

Squeezing the nut milk from the nut pulp

Use a funnel to decant the mixture into a (preferably) glass bottle

Here’s my recipe:

Coconut Macadamia Milk Creamer
-soak one cup unsalted macadamia nuts for two hours in filtered water, then drain

-if using hazelnuts, soak for at least 4 hours.
-place nuts in a high-speed blender, along with one can organic unsweetened coconut milk, one can filtered water, 1 teaspoon vanilla, one pinch of kosher salt.
-Optional add inns for a little sweetness: two pitted dates or one dropper of liquid Stevia.
-Blend everything until smooth.
-Strain through a nut milk bag.
-Decant into a glass container and keep in refrigerator for about 5-7 days.

You’ll know by the smell when it’s going off and needs to be replaced.

This coconut milk is super for cooking but not great to use in a nut milk like my recipe - the fat solids clump and you’ll get chunks of coconut cream in your drink.