One of my favourite things in the world is drinking big cups of hot milky Irish breakfast tea. Preferably sitting next to a certain Irishman.
The only problem is I like a lot of milk in my tea. Which can easily spike my blood sugar.
So mostly I opt to drink black tea.
But during my recent month experiment of eating dairy-free I was craving milky tea. And had the inspiration to make nut milk using some nut butter.
So easy. And So good!
No need for all the soaking and food processor-ing. Plus hardly any waste. Yay!
I’ve used almond butter and also a brazil-cashew-almond butter blend and both have been delicious.
And if you’re OK with eating regular butter, the creamier version below is a real winner!
2-Minute Nut Milk
Ingredients
- 1-2 tablespoons nut butter
- 1 cup boiling water
Instructions
- Combine nut butter and hot water in a tall glass or cup. Blend with a stick blender until creamy.
- Strain and transfer nut milk to a small bottle, discarding the solids. Or add them to whatever you’re cooking.
Variations & Substitutions
Keto / ultra low carb – use macadamia butter.
nut-free – you could probably do the same thing with coconut butter.
creamier – use 1 tablespoon nut butter and 1 tablespoon unsalted butter.
Low FODMAP – use macadamia nut butter.
Waste Avoidance Strategy
nut butter – keep it in the pantry.
Prepare Ahead
Yes! Just make as per the recipe. Leftovers will keep in the fridge for up to 5 days or can be frozen.
Add to my Old Favourite Recipes
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