Check out these three fun, easy recipes that use nut milk. They’re all cold, refreshing and perfect for summer.
We love nut milks. Give us almond, cashew, walnut or event hazelnut and we can’t get enough. However, we’ve learned to get picky about our dairy-free milks and actually read the labels. That’s where Elmhurst comes in. Do you remember Elmhurst as being a milk company? Well they used to be! And now they make strictly nut milks, and quite delicious ones we might add.
The nuts milks are cold-milled and packed with 4 times more nuts than your usually store-bought beverage. Our favorite part is that they don’t contain any weird stabilizers or gums. They’re creamy, loaded with protein and contain nothing but water, nuts, cane sugar, salt and some other natural flavors. To celebrate our new nut milk find, we created three easy, cool dairy-free recipes for summer.
Hazelnut Milk Iced Coffee
This may sounds like a no-brainer to add hazelnut milk to your morning cold brew, but we took it a step further to get that latte froth that is still vegan. Here’s how: Combine your coffee and milk in your glass. In a blender or bullet, put about 1/4 cup more of hazelnut milk. Blend on high speed for thirty seconds to a minute. Spoon froth from blender onto top of your cold brew and enjoy!
Walnut Milk Punch
Milk punch is such a retro drink and served chilled with plenty of ice, it tastes like a boozy milkshake perfect for a sip by the pool. We used the earthy, darker in color walnut milk that is lighter on the palate and so refreshing.
- 1 part Elmhurst Walnut Milk
- 4 slices per drink Cucumber
- ½ part Lime Juice
- 1 part Tequila
- 1 part Simple Syrup
- (Try adding ½ part pineapple juice and reducing the simple syrup for added tropical flavor)
- Cucumber slices for garnish
- Muddle the cucumber slices a cocktail shaker.
- Add in walnut milk, lime juice, tequila, simple syrup and ice. Shake until cold.
- Strain into a fresh glass over crushed ice and garnish with a cucumber slice.
Cashew Panna Cotta
Being one of our favorite nuts, we had to create a whole dessert around it. This panna cotta takes minutes to make and the rest of the work is spend chilling the the fridge. Take it on a picnic, serve it cool or prep it ahead of time for a large party. However you like it, this creamy vegan dessert is perfect for summer.
- 2 cups dark chocolate/vegan chocolate chips (I used enjoy life brand)
- ¾ cup cashew milk
- 2 cups Elmhurst cashew milk
- ⅔ cup sugar
- 1 tablespoon agar agar (if you just want it to be dairy free and not vegan, you can use gelatin instead)
- 1 teaspoon vanilla
- Fruit to garnish, we loved topping ours with sweet-tart raspberries.
- Brin the cashew milk to a boil.
- Pour hot milk over chips and let sit for 1 minute.
- Stir until chips are melted.
- Pour equal amounts into the bottoms of jars or cups and refrigerate until set.
- Combine milk, sugar and vanilla in a saucepan and heat until a simmer and until sugar is dissolved.
- Remove from heat and stir in gelatin or agar agar
- Let cool in pan until room temp
- Pour into jars and refrigerate until set. About 4 hours.
- Top with fruit and enjoy!
Disclosure: We were not compensated for this post. We were however provided free product, but we genuinely love this nut milk and all of our opinions are our own.