Warm Nut Milk


  • 60 g ( oz) hazelnuts
  • 60 g ( oz) almonds
  • 60 g ( oz) macadamias
  • 300 ml (10½ fl oz) full-cream cow’s milk
  • 8 g (¼ oz) kuzu


Toast all the nuts in a low oven (about 85°C/185°F) on separate trays for about 35 minutes until the oils are released. While the nuts are still warm, put them on a board and crush lightly, then add to the milk. Leave to chill in the fridge overnight.

Strain the milk from the nuts into a saucepan. Add the kuzu to the milk and stir gently. Cook over low heat for about 20 minutes until thickened, then season with salt and place in a plastic container in the fridge to chill.

When ready to serve, warm the nut milk in a small metal bowl over a pan of warm water for about 4 minutes.