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Nut-chata Milk

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You say tomato, I say tomahto…you say Horchata, I say Nut-chata!  I was aiming to replicate the famous Mexican drink horchata but I missed.  None the less, this drink turned out yummy!   Somebody invented horchata right?  So, what’s wrong with inventing Nut-chata?!  hehe  Horchata is a traditional Mexican beverage made with rice.  It is flavored with lime and cinnamon and sweetened with sugar.  Originally horchata was made with the chufa nut and sometimes melon or squash seeds.  The rice, nuts or seeds are ground and mixed with water to make a milky looking drink.   OK, so I didn’t use sugar or rice or lime… but I did use nuts, cinnamon and natural sweeteners!  I must get points for getting 1/2 of it right, don’t I?!

When my husband got home this evening, I hit him up right away to give it a taste test.  He poured some into a measuring cup that was sitting on the counter.  He drank it down. Yum! Licked his lips and poured himself a second measuring cup full.  That my friend is always a good sign.  I invite you try this recipe and then let me know what you think.

Ingredients:

  • 3 cups raw almond nut milk
  • 1/4 c. raw agave or raw honey
  • 1/4 cup raisins
  • 1 Tbsp cinnamon powder
  • 1 tsp vanilla extract
  • 1 Tbsp lucuma powder

Preparation:

  1. Make your nut milk and pour it into the blender.  Add in the remaining ingredients, blending until combined well.
  2. Serve cold with cinnamon sprinkled on top.
  3. Store in an airtight container the fridge.  I prefer mason jars.  (I have a jar fetish!)
  4. The milk will keep for 2-3 days in the fridge.  Nut milks are known to separate once they settle for a bit.   Do not be alarmed by this, this is a natural process.  When you are ready to serve, just shake the container.  Hence why I so enjoy using jars. :)
  5. Use the leftover pulp to make other raw recipes!

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6 thoughts on “Nut-chata Milk

  1. kate says:

    Glad to find a fellow fooder with a jar fettish. I have one, and it’s pretty bad. Just recently bought 6 cases of half gallon mason jars…hah. Can’t wait to try this milk.
    I’ve recently made a milk that I need to tell you about.
    a quart of almond milk, with the meat of about half of a young coconut cut up, blend those together well. If the meat isn’t too hard, it blends up nicely, but you need to blend for 30 sec. – 1 minute. This milk will blow your mind. I use almond milk that I have strained, and it’s ready to go. Just try it. I don’t even bother to sweeten it. Enjoy.
    k

    • amie-sue says:

      Good afternoon Kate,

      I am happy that I am not alone in my jar fetish. haha Don’t you just love those 1/2 gallon jars?! This past summer my husband and I were in Oregon and we attended this amazing farm sale. There I found 9 antique jars that about blew my little mind. They are gorgeous. I bought them without even thinking as to how in the world I would get them all home in our small suitcases. But have no fear…I would leave shoes behind to make room for those babies. haha In the end, nothing got left behind, the jar-gods smiled upon me and made sure none broke in transit. :)

      I love the sounds of your milk recipe. I am going to try that for sure. I just so happen to have some fresh young Thia coconut in the fridge, waiting to be used. I will keep you posted! Thank you so much for sharing. Have a wonderful day Kate! amie sue

  2. sharla says:

    What if you don’t have Lucuma powder? I have mesquite.
    thx

    • amie-sue says:

      Hello Sharla,

      You could use one over the other, they have a slight difference in flavor but either would taste good. :)

      Mesquite powder is low in sugar but has a natural sweet exotic flavor. Containing; calcium, magnesium, iron, potassium, zinc, amino acids and dietary fiber. It has a caramely flavor.
      Lucuma powder is also rich in antioxidants and has; high levels of carotene, fibre, vitamins, minerals vitamin B3, and other B vitamins. It has a sweet maple flavor and low sugar content.

      I hope this helps, have a great day! amie sue

  3. sharla says:

    love all these recipes

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