Inspired by summer days spent in dreamy Byron Bay, Australia, brunching and sipping on flat whites. This macadamia nut mylk recipe is a fuss-free, no-waste recipe packed with prebiotics for gut health, as well as healthy fats for a happy heart.  

Equipment: High-powered Blender + (optional) cheese cloth or muslin

Ingredients ½ cup Macadamia Nuts 2 Cups Water 2 TBSP Maple Syrup (or to taste) Pinch Sea Salt

Method

1. Soak the macadamia nuts in cold water for 2-4 hours to soften. They don’t need too long, they’re quick soaking unlike other nuts. 
2. Drain the macadamia nuts and rinse thoroughly with cold water.
3. Put all of the ingredients into the blender and whizz up for 1-2 minutes until completely combined. 
4. Optional step here is to pass the mylk through a cheese cloth or muslin for a super refined consistency. I didn’t do this, and found that the consistency was great for coffees, pancake mixes and porridge. (However, it didn’t work so well in black tea, for example). 
5. Keep in the fridge for up to 5 days. Enjoy!