SamuelWilson
May 2nd, 2006, 07:05 PM
Greetings fellow raw foodies and foodettes :)
I finally made a batch of white brazil nut milk today with a clear fruitarian sweetener. Now up until now, I sweetened my nut milks with medjool dates which tend to darken the milk and give it a slight caramel color. I had Neglet Noor dates at the time, but I used those as just a convenient snack. I never really used those to sweeten stuff. I would always use the medjool dates.
The Neglet Noor dates are commonly referred to as bread dates because they are chewier and dryer than medjool dates. However, a great characteristic of the Neglet Noor dates are they are much lighter in color on the inside. They are much lighter amber color, as compared to the medjool dates which are a darker caramel color. The Neglet Noor dates are not as sweet though and it takes 3-4 of them to be equal to one medjool date in my opinion.
Either way, here is my recipe for sweetened white brazil nut milk.
Brazil Nut Milk
2 cups soaked brazil nuts
3 1/2 cups water
8 Neglet Noor dates
1 vanilla bean (seeds only)
Directions: Soak the brazil nuts (8 hours if you can) and then drain and add to the blender. Add 3 1/2 cups of water (you can more water to make more milk, but the more water you add, the more diluted it will be). Add 8 pitted Neglet Noor dates for sweetener. I would be careful not to use more than 8 if you want your nut milk to be white. However, if a caramel color doesn't bother you, you can add as many as you want. Scrape the seeds from one vanilla pod split down the center. You can use vanilla extract if that is all you have. The purpose of the vanilla flavoring is to give the milk a creamier flavor, not necessarily a vanilla flavor. With the raw vanilla bean, I find it really doesn't have a strong vanilla flavor, but it does help it to taste creamier.
Blend everything thoroughly and then strain through cheese cloth or a nut milk bag (paint strainer bag). Chill the nut milk in the refrigerator or freezer if you want it to chill faster.
I finally made a batch of white brazil nut milk today with a clear fruitarian sweetener. Now up until now, I sweetened my nut milks with medjool dates which tend to darken the milk and give it a slight caramel color. I had Neglet Noor dates at the time, but I used those as just a convenient snack. I never really used those to sweeten stuff. I would always use the medjool dates.
The Neglet Noor dates are commonly referred to as bread dates because they are chewier and dryer than medjool dates. However, a great characteristic of the Neglet Noor dates are they are much lighter in color on the inside. They are much lighter amber color, as compared to the medjool dates which are a darker caramel color. The Neglet Noor dates are not as sweet though and it takes 3-4 of them to be equal to one medjool date in my opinion.
Either way, here is my recipe for sweetened white brazil nut milk.
Brazil Nut Milk
2 cups soaked brazil nuts
3 1/2 cups water
8 Neglet Noor dates
1 vanilla bean (seeds only)
Directions: Soak the brazil nuts (8 hours if you can) and then drain and add to the blender. Add 3 1/2 cups of water (you can more water to make more milk, but the more water you add, the more diluted it will be). Add 8 pitted Neglet Noor dates for sweetener. I would be careful not to use more than 8 if you want your nut milk to be white. However, if a caramel color doesn't bother you, you can add as many as you want. Scrape the seeds from one vanilla pod split down the center. You can use vanilla extract if that is all you have. The purpose of the vanilla flavoring is to give the milk a creamier flavor, not necessarily a vanilla flavor. With the raw vanilla bean, I find it really doesn't have a strong vanilla flavor, but it does help it to taste creamier.
Blend everything thoroughly and then strain through cheese cloth or a nut milk bag (paint strainer bag). Chill the nut milk in the refrigerator or freezer if you want it to chill faster.