Delicious homemade black walnut milk seasoned with cinnamon, maple syrup and wild vanilla extract. Great for breakfast, drinks, and anywhere you'd use nut milk. Makes 4 cups.
Soak the black walnuts in 4 cups of the water overnight.
The next day, strain the nuts. Warm the other 4 cups of water to body temperature or a little higher.
Puree the soaked nuts and warm water until very fine and creamy white in color.
Strain the mixture through cheesecloth, squeezing out as much milk as possible.
Season the nut milk with maple syrup, cinnamon, and a splash of wild vanilla extract if using.
Serving Warm
To serve the nut milk warm, put it into a pot and heat it gently to around 160-170 F. Do not simmer or boil the milk as it will separate and no longer look creamy.
Taste the nut milk and gauge the seasoning. If you'd like it sweeter, add some extra maple syrup to taste.
Serve the nut milk warm garnished with a pinch of cinnamon.
Video
Notes
I use black walnuts here but any nuts can be used.
You can make an extra rich version using half and half, whole or raw milk instead of the second batch of water.