Perhaps it's because of the arrival of spring, but I've become a little pre-occupied with colour lately. I've been trying to create rainbow everything - including a raw rainbow cheesecake (but, more on that once I perfect it. I hope!) because...well, I'm just so attracted to beautiful, vibrant, natural colours.
For the last few months, I've ditched shop-bought nut milks (did you know they hardly contain any nuts, for instance?) and started making my own. It's so much tastier and creamier, plus a lot cheaper to do.
Anyway, I decided to combine my new loves - rainbows and nut milk! - in these Rainbow Nut Mylks, or Nut Mylk 4 Ways. We have a golden turmeric milk, a raspberry smoothie milk, and a matcha latte milk - they're how I like to drink my milk, every single day!
These are great if you need a touch of inspiration about how to drink your nut milks or how to add a touch of colour to your day (sometimes, we all need a smattering of colour)...
How do you like yours?
RAINBOW NUT MYLKS
For the plain nut milk (I love cashew, but almonds and many other nuts work brilliantly!)
1 cup nuts, soaked overnight
4 cups water
1 tsp vanilla extract
2 medjool dates, pitted
1) Blend all ingredients together until completely smooth. If your blender doesn't do this and small bits of nut pulp are left, strain the milk through a muslin or nut milk bag before pouring into a container and storing in the fridge. The nut pulp can then be dehydrated and used for baking!
For the golden nut milk -
1 cup nut milk
1 tsp Lucy Bee coconut oil, melted
1/4 tsp Lucy Bee turmeric
Squidge maple syrup (optional)
1) Heat the nut milk in a pan, then blend with all remaining ingredients until smooth. Enjoy, or blend with ice and vanilla to make a shake.
For the matcha latte -
3/4 cup nut milk
1 tsp matcha
Maple syrup, to sweeten
1) Gently heat the almond milk in a pan until it comes to a simmer. Place the matcha in a separate bowl and slowly whisk in 1/4 cup of boiling water, then your heated milk. Sweeten to taste and blend with ice and vanilla to make a shake, or serve warm.
For the raspberry nut milk -
1 cup nut milk
1/4 cup frozen raspberries
1 tsp raspberry powder, or more (to taste)
1/2 tsp vanilla extract
1) Blend all ingredients together until smooth and creamy. Pour and serve.