Almond milk can have a flavor that competes with coffee’s delicate characteristics. Charles Babinski and Kyle Glanville found that macadamia nuts lend a neutral richness, while providing a balance that works perfectly in espresso drinks. Here’s a recipe for their Almond Macadamia Milk.
½ cup (50 grams) raw macadamia nuts
1½ cups (150 grams) raw almonds
1 quart filtered water
¼ cup (30 grams) pitted dates
Tools: cheesecloth or nut-milk bag, Vitamix or other blender, digital scale (optional)
Combine the nuts, dates and 1 cup of water in a covered container and soak overnight. Pour the nut mixture and the remaining water into a Vitamix or other blender. Blend for 30 seconds (if using a blender other than a Vitamix, increase blending time to 2 minutes). Strain through a nut-milk bag (available at many grocery stores) or 3-4 layers of cheesecloth. Yield: 1 liter
Charles Babinski and Kyle Glanville, G&B Coffee, Los Angeles