Fig Nut Milk

Thanksgiving is tomorrow and I know so many are in the kitchen cooking away already or may even be traveling to see family and friends. I’m posting a delicious easy Fig Nut Milk today! It’s a simply twist on nut milk and instead of using dates to sweetened the milk as I usually do I use dried Mission Figs. It’s a nice seasonal twist that makes a tasty milk to drink but is also great in oats, muesli, chia pudding, chai tea lattes, or blended into a cocktail!

If you’ve never tried homemade nut milk before I hope you do soon. It’s nothing like the nut milks in stores, well unless you’re buying from a juice shop. Homemade nut milks are smooth, rich, and so creamy compared to the 1/2 gallon containers. Oh we use those regularly too and those are what I use in recipes, smoothies, and so many things. However for a special treat, when I have nuts to use up, or especially during the holidays I like to make my own. It only takes a couple of ingredients, nuts and water, plus your flavorings.

Figs remind me of fall and the holidays and they are packed with vitamins, minerals, and fiber. Like I mentioned there are so many uses aside from just straight up drinking it. I really like it in oats, it makes them really rich and creamy if you stir some in after cooking. Great for soaking muesli, really delicious with Seven Sundays Vanilla Cherry Pecan Muesli! A simple chia pudding that you top with whatever you want, in my case fresh figs and almond butter or cranberries (because if you have been reading lately I’m obsessed with them this year more than ever). Delicious in a chai tea latte. Last for a cocktail, weather you are looking for a holiday cocktail, something to sip by the fire watching the snow, or maybe to help with the crazy family during the holidays (when you’re stressed to the max and “don’t give a flying fig”), you can add a little rum or make a spiced chai latte or coffee.

Simply delicious and nutritious I hope you give it a try.

I hope you all have a wonderful holiday week and soak up all the time with family and friends. Safe travels to those who are traveling. I’ve decided to soak up all the moments over Thanksgiving and as we will be spending the days after with families and friends I won’t be posting Friday but I’ll be back Monday with another Meatless Monday link-up!

Fig Nut Milk
Makes 1-2 servings
1/2 c soaked raw unsalted cashews or almonds, or combination of
1 1/2c cold filtered water
3 dried Mission Figs
1/4 tsp vanilla bean paste or vanilla bean
pinch of cinnamon
pinch of sea salt or pink Himalayan salt

*This is not a very sweet milk which I like but if you want it sweeter you can blend in a date, add a little honey or maple syrup, or sweetener of choice.

**If you want more fig flavor I like to blend the figs in after straining the milk. It is an extra step as you have to strain, pour the milk back in and blend again but to me it’s worth it.

Soak cashews and/or almonds. If you are doing cashews only they need 2-4 hours, for almonds only 8-12. If I’m doing a blend I usually just go around 6-8 or right before bed until I wake up. Cover the nuts with enough cold water to come to about an inch above them. Rinse and drain nuts and place in a Vitamix with water, cinnamon, vanilla bean, figs**, and salt and blend 2 minutes or until creamy in your Vitamix or high-speed blender. Use a nut bag to strain pulp from milk. Store milk in an airtight container and enjoy within 2-3 days. Reserve pulp for other recipes such as cracker, smoothies, or protein/power balls.
Rich and delicious Fig Nut Milk, a seasonal twist that hits the spot! #vegan #dairy free #SweatPink Click To Tweet
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