Ashwaganda Infused Nut Milk
Infusing homemade nut milk with ashwagandha is a simple trick for getting daily amounts of adaptogens without relying on supplements. Getting as close to the plant’s natural state as possible amplifies it’s healing properties by minimizing processing and connecting more with nature. For more on ashwaganda and adaptogens check out this article.
Ashwagandha Infused Nut Milk
Serves: 4-6 cups
Cook time: 10 minutes
- 1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
- 1 whole ashwagandha root or 2 tablespoons powdered ashwagandha root
- 1 Tablespoon raw honey
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher or sea salt
- Place nuts in a large bowl and add water to cover by 2”. Let stand at least 12 hours (this is key for silky, non gritty results; the longer the nuts soak, the smoother the milk will be).
- Place cleaned ashwagandha root in a large saucepan over medium high heat with 6 cups of water. Bring to a boil, then reduce heat and allow to simmer for 30-40 minutes or until water has reduced by ⅓. Alternatively, blend 4 cups of water with 2 tablespoons of powdered ashwagandha root and heat until hot (but not boiling; hot water yields creamier milk).
- Drain nuts; discard soaking liquid. Purée nuts, honey, salt, and 4 cups of very hot infused water high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp or keep for later use.
- Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold. Shake or stir before using.