Makes 6 cups
400g raw, unsalted macadamia nuts
1 cup coconut flakes
4 tsp Simple Tribe Turmeric Latte blend
4 tbsp (80ml) MCT oil
1 tsp sea salt
Liquid stevia, to sweeten (optional)
Combine macadamia nuts and coconut flakes in a large, heatproof bowl. Pour enough boiling water over the top of the nuts to cover then allow to soak for 30 mins. Drain, reserving the solids only.
In a blender combine soaked nuts and coconut, latte blend, MCT oil and salt. Add 4 cups of filtered water. Blend 2-3 mins until very smooth. Strain through a fine sieve, reserving the milk. Spoon solids into a nut mylk bag (or in the centre of a clean Chux cloth), place over a bowl and squeeze out any excess liquid.*
Add liquid stevia, to taste. Transfer mylk to a clean jar and refrigerate up to 4 days. Lovely served gently warmed in milk frother.
*after squeezing the excess liquid from the solids, you can spread over a lined baking tray and bake in a 150ºC oven for 40-60 mins, stirring every 15 mins, until dry. Use this turmeric macadamia meal to make keto sunshine cakes recipe!