How Do You Like Your Mylk?

We spoke to our team about their favourite mylk and whether any combinations were being tested. We got an overwhelming response and some real tasty treats for you to get into. We've outlined them here and hope you enjoy them! In essence, you can get basically any nuts, seeds, oats or shredded coconut and make a great tasting mylk from these by themselves or in combinations in just a few minutes. All results have different qualities that are worth exploring. The general ratio is 1 cup of nuts, seeds or oats to 4 cups of water and blended on high for ~1minute. The quality of your blender will impact on the smoothness of the end result, and also whether or not you like to strain your mylk before enjoying it. For straining you can use a Nut Milk bag, but any cheesecloth will do the job too. Tip! We find almonds, hazelnuts, and brazil nuts work best when soaked for 8-10 hours before blending. This makes them super creamy. We find cashews, especially our cashew pieces, and pistachios don't need soaking first. They make a deliciously creamy milk in just a few moments.

When you want to get creative here a few options:

• Add a pinch of your favourite spices before blending and you'll get spiced milk. We love adding cardamom, ginger and cinnamon for example. Nutmeg, cacao or carob also works great. It's a great way to give the kids a tasty drink too. Served hot or cold a huge range of combinations work here.
• Rather than just using water, add your favourite herbs to a tea first and let it cool. Calendula creates a beautiful calming golden mylk, nettle creates a super mineral rich mylk or try your tastebuds on using any tea really! We've got a great organic range that you can experiment with.
• Mix almond and macadamia nuts. We've found this combination to be super tasty and a really nice smooth consistency.
• You can also make coconut milk from shredded coconut! Just combine the coconut and water in a saucepan and bring to a full boil over high heat. Then turn off the heat, cover, and let sit for 1 hour, pour the coconut and water into a blender and process it on the highest speed for at least 5 minutes. The texture should be only slightly granular. Finally transfer the content of the blender into a nut milk bag (or a cheesecloth) and squeeze all the liquid out of the coconut. Then transfer the milk to a jar or a covered bottle and refrigerate. Your home made coconut milk can be stored in the refrigerator for up to 4 days.

Making your own plant based mylk is not only fun, it saves on packaging and you can always have it fresh.