Homemade Macadamia Milk

Macadamia milk is one of the most delicious and satisfying milk alternatives you can make at home. It has a delicate flavor, a hint of natural sweetness, and a smooth, creamy texture that makes it a real treat. All you need are good-quality macadamia nuts, filtered water, a blender, and a pinch of salt. I like to add a little vanilla for extra flavor. Homemade macadamia milk tastes so much better than most store-bought options, which often contain added sugar and unnecessary ingredients. It’s great in coffee, poured over cereal, or simply enjoyed on its own — fresh, clean, and creamy.

Start With the Best Quality Macadamia Nuts

Macadamia nuts are known for their susceptibility to going rancid. To ensure freshness, purchase them from a trusted supplier and avoid broken nuts. The best-quality macadamia nuts are whole and have a mild, buttery taste.

While roasting enhances their flavor for nut butter, we will use raw macadamia nuts for making milk. Soak them for a few hours before use to achieve the best results.

Macadamia Milk Nutrition

One of the reasons I love macadamia nut milk is its high content of monounsaturated fats, especially omega-7 (palmitoleic acid) and omega-3 fatty acids. Compared to other nuts, macadamias have lower omega-6 fatty acids and are lower in carbohydrates.

However, they are calorie-dense, with about 200 calories for 10 whole nuts, so it’s important to monitor serving sizes to avoid excess calorie intake (unless your goal is weight gain).

For this recipe, I have not included a typical nutritional label below the recipe card, because that calculation does not account for the nutrient loss from blending and straining.

Homemade macadamia milk typically retains about 35% of the original nutrients in nuts, so here’s an approximate nutritional value for one cup of homemade macadamia milk (using my recipe):

• Calories: 58.63 kcal
• Fat: 6.3 grams
• Protein: 0.53 grams
• Carbohydrate: 1.05 grams

Ingredients

Makes 2 cups of milk

• 1/3 cup raw macadamia nuts (about 46 grams)
• 2 cups filtered or spring water
• Dash of vanilla powder or vanilla essence
• Pinch of salt
• Optional: your favorite liquid sweetener or half a date can be added for extra sweetness (I don’t add anything)

How to Make Macadamia Milk

• Soak the macadamia nuts in filtered water for 1-2 hours. Drain and rinse them thoroughly.

• Blend the soaked nuts, water, salt, and vanilla in a powerful blender for a few seconds until smooth and milk-like in consistency. If desired, add a small amount of sweetener or half a date.
• Note: This milk has a naturally pleasant flavor and sweetness, so the sweetener is optional (I don’t add any).

• Strain the mixture using a nut milk bag to remove any solids.
• Store the solids in a jar in the fridge and add them to baking, pancakes, or your homemade granola.

• Store the milk in a glass bottle or jar in the refrigerator. It will keep for 2-3 days.

Another Way to Make Macadamia Milk

I have an even easier alternative! If you made my homemade macadamia nut butter or have store-bought pure macadamia butter at home, you can simply blend the butter with water to get delicious and creamy nut milk.

Use about 2-3 tablespoons of butter for every cup of water.

How to Use It

This milk alternative is perfect for making lattes, pouring on your homemade granola, or simply enjoying it plain.

Enjoy your homemade macadamia milk! Try it with our delicious, lectin-free and gluten-free granola and Low-Carb Granola (Gluten-Free).

More Alternative Milk Recipes

• How to Make Hemp Milk, A Nutritious and Tasty Alternative to Dairy
• Tigernut Milk Recipe (Nut-Free)

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