Ingredients (2 large or 4 small servings)

Macadamia Milk
1/2 cup macadamia nuts, soaked overnight
2 cups water
pinch of salt (I use himalayan salt)
optional: 1/2 tsp vanilla extract

Strawberry Syrup
1 cup strawberries, fresh or thawed frozen
1-2 tbsp liquid sweetener (ex. honey, maple syrup, agave nectar, etc.)
optional: 4 fresh strawberries, cubed (I don’t recommend adding these if serving to young children or people with chewing/swallowing difficulty as they can be a choking hazard)

Method

1. Drain and rinse soaked macadamia nuts. Add to a blender with 2 cups of water, a pinch of salt, and optional vanilla. Blend thoroughly.
2. Using a nut milk bag, strain the milk from the pulp and squeeze out all of the milk that you can. Chill the milk in the fridge.
3. Blend strawberries until smooth. Depending on whether you want seeds in the milk or not, you can strain the purée through a sieve.
4. In a small saucepan, add strawberry purée and liquid sweetener. Bring to a boil over medium-high heat and boil for 2 minutes. Remove from heat and allow to cool in the fridge. If you are adding cubed strawberries to the purée, mix them through before putting them in the fridge.
5. To assemble: Add half of the strawberry purée each to two tall glasses OR a quarter each to four short glasses/cups. Shake macadamia milk (make sure the lid of the container it’s in is secure) and distribute between glasses on top of purée. Swirl with a spoon or straw to combine, and enjoy immediately.

Notes:

1. If you don’t like the flavour of macadamia nuts you can always use almonds instead (measurements and steps are all the same). You can also use a prepared milk of your choice if you don’t feel like making the milk as well.
2. If you don’t have a nut milk bag, you can always make this with you favourite dairy-free milk or homemade cashew milk instead. Cashew milk will also provide a more neutral background flavour so the strawberry flavour will shine. Since that recipe is not strained, there will be more milk to distribute between the glasses for the final product as well.
3. When using your nut milk bag, be sure that the seams are on the outside of the bag before straining (if you bag is not designed with the seam on the outside already, turn it inside out). This makes cleanup a lot easier as the pulp will not get stuck in these seams. I also recommend reusing the pulp in another recipe (typically these recipes will ask for the pulp to be dry), and wash the bag immediately so that leftover pulp doesn’t have a chance to dry into it.
4. I recommend using a boba (bubble tea) reusable straw if you are using cubed strawberries so that you don’t have to cut them too small.
5. You can also heat this for a strawberry version of hot chocolate!
6. The strawberry purée for this recipe is also delicious fresh from the stove on top of pancakes, waffles and buckwheat crêpes.