Most people underestimate just how easy it is to make their own nondairy milk at home. Doing so not only lets you customize flavor combinations by utilizing different ingredients, but it also allows you to control what goes into the finished product. We love this recipe, because it's simple and quick, and produces the perfect ingredient to have on hand anytime you're jonesing for a cup of joe.
Because the milk is completely natural, it will separate once stored in the refrigerator. Just give it a quick shake before using, and you're ready to go.
To learn more, read “Milk Made."
Recipe adapted from César Martín Vega, Café Integral, New York, NY
Yield: 1 latte
Prep Time: 15 minutes, plus overnight soaking time
Cook Time: N/A
Total Time: 15 minutes, plus overnight soaking time
For the Cashew-Pepita Milk:
1 cup raw cashews
1 cup pepitas
2¾ cups water, plus more for soaking
1 tablespoon agave nectar
2 pinches salt
For the Vegan Latte:
1 cup cashew-pepita milk
3 ounces espresso
1. Make the cashew-pepita milk: In a medium bowl, combine the cashews and papitas, then cover them completely with water. Cover the bowl with plastic wrap and allow to soak in the refrigerator overnight.
2. Strain the soaked cashew mixture, discard the soaking liquid and add the nuts to a high-power blender along with fresh water, the agave nectar and salt. Blend on high for at least 5 minutes to ensure a fine consistency, then put through a fine mesh strainer, makes 4 cups. The cashew milk will keep in the refrigerator for 2 to 3 days.
3. Make the vegan latte: Using a milk steamer or an espresso wand, heat the cashew milk to the manufacturer's' instructions and pour over espresso; serve hot.
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