This is a review of macadamia milk, a plant-based alternative to consuming cow’s milk.
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Macadamia Milk
Nutrition
My go to, HealthLine, writes that macadamia nuts are very rich in vitamins, minerals, and fiber. They write it is low in carbs and sugar, and contain heart-healthy monounsaturated fats. They also say these nuts are full of flavonoids and tocotrienols, antioxidants that safeguard your body against cellular damage and disease.
But when I look at the data, it seems to me these are high caloric tree nuts where 1C of the nuts is over 950+ calories! Although the milk from these nuts is much lower.
You want to find Macadamia milk that is made from un-roasted nuts, because MedicalNewsToday reports roasting can lower its nutrients.
Medical
LiveScience reports tree nuts are a group of eight nuts: almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pistachios and walnuts and tree nuts cause allergic responses in ~1% of Americans.
Environment
The Guardian (2020) reported that four Macadamia nut trees, which are native to Australia, are now on endangered lists due to the destruction of their rainforest habitats. (Hawaiian Macadamia nuts were introduced to the islands in the 1800s, when some seeds from Australia were brought over and planted.) The issue here, is that the farmed trees are all the same, whereas the genetic diversity that can help us weather changing climate is in the wild, non cultivated trees. If those wild trees die off, the nut is subject to extinction.
Healable reports that these nut trees require a high level of water to grow, which in places like Hawaii might fit in fine whee it rains a lot. Specifically, they write: macadamia nut production is relatively sustainable, there is no known significant damage to air, water, land, soil, forests, etc. as long as pesticides have not been used, be sure to buy Non-GMO/organic, as toxic, chemical pesticides contaminate air, water, soil, etc.
The vendor supports regenerative agriculture and presents themselves as practitioners.
Make it Yourself
Put 1C raw macadamia nuts in bowl, and cover with 2” cold water. Cover with a kitchen towel and refrigerate for a min of 2 hours, up to 12. Drain, and rinse under cold water, then add to a blender. Add 2C water, 1/4t kosher salt, and optional 2t maple syrup. Blend until nuts are finely ground and the water is opaque. Then strain through a folded cheesecloth lined strainer. Squeese out as much liquid as your can, place in a lidded jar, and place in the fridge until cool. Taste and adjust as required for sweetness. Remember will last ~4-6 days in the fridge and will need shaking before using.
Use the leftover macadamia pulp in smoothies, granola, or muffins. Or dry it out well, and use as a flour.
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√ Milkadamia‘s Macadamia Milk
It was in the fridge, I shook it up well, and poured the whitish drink into a bowl of cereal for my spouse and a glass for me. It poured like fat free cow’s milk but had a very sweet, vanilla aroma even though I had the unsweetened version of the milk.
- Color: creamish white
- Viscosity: Like 1% cows milk
- Taste: sweet with a lingering hint of vanilla
- Fortified:
- Froths:
- Tea: Did not curdle, and melded well with the hot drink.
- Coffee:
- With cereal: tasted sweet and provided a nice aroma, a winner
- Storage: Pantry until opened, fridge for 7-10 days
- Company states: Non GMO, they do not disturb top soils and do not use pesticides. Their milk is vegan, lactose free and do not use roasted nuts.
This milk is fortified with several ingredients so it contains a good amount of Vit D, A, B12 and calcium.
Review
I recommend this milk.
- It was very good tasting
- Was creamy in the mouth
- Provided a nice taste to the food I added it to
—Patty