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Macadamia Barista Milk
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Macadamia Barista Milk
Creamy macadamia nut milk that froths like a dream for lattes. Naturally sweet with a buttery richness that pairs perfectly with espresso.
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Essentials
Ingredients
- 150 g raw macadamia nuts
- 800 g water
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 tsp sunflower lecithin (optional, for better frothing)
Method
Preparation
- 1 Soak macadamia nuts in boiling water for 10 minutes, then drain and add to mixing bowl.
- 2 Add 800 g water, salt, vanilla extract, and sunflower lecithin (if using) to mixing bowl.Weigh
- 3 Blend 1 min 30 sec/speed 10.30s / sp10
- 4 Strain through a nut milk bag or fine mesh sieve into a jug, squeezing out as much liquid as possible. Return strained milk to mixing bowl.
- 5 Heat 5 min/70C/speed 2. This gently pasteurises the milk and improves shelf life.5min / 70°C / sp2
- 6 Pour into a clean glass bottle and refrigerate. Shake well before each use.
Notes
Tips
- Macadamias are naturally high in fat, which is why this froths so well without additives. The sunflower lecithin is optional but gives an extra-stable microfoam for latte art.
- Save the leftover pulp, spread it on a baking tray and dry at 100C for 30 minutes for macadamia meal, great in baking.
- Keeps refrigerated for 3-4 days. Separation is normal, just shake before pouring.
- For a slightly sweeter milk, add 1-2 pitted medjool dates before blending.