Lavender-Infused Walnut Milk
Chef Dave Martin
Dave Martin Events and Catering
New York City
Plant-based milks made from nuts, oats and other nondairy ingredients are widely available commercially, but it’s simple to make walnut milk from scratch. Chef Dave Martin creates this creamy, light beverage by steeping walnuts and aromatic lavender in boiling water, then blending the drained mixture with filtered water. Vanilla, honey and sea salt balance the flavors.
1 cup raw walnuts
½ cup lavender flowers
4 cups tap water
3-4 cups filtered water
2 tbsp. honey
1 tsp. vanilla extract
1 tsp. sea salt
1. In stockpot, combine walnuts with lavender and 4 cups tap water. Bring to a boil over high heat. Boil 10 minutes; drain and rinse well.
2. In food processor or blender, combine boiled walnuts and 3 to 4 cups filtered water. Add honey, vanilla and salt; cover and process until mixture is well blended.
3. Strain mixture through cheesecloth into bowl, squeezing out all excess liquid. Refrigerate until well chilled.
Photo courtesy of California Walnuts