Nut milk bag.
Let’s all laugh now about this amusingly-named kitchen tool so we can get to the good stuff. Everybody ok? Good, moving on…
What: A $9 nylon mesh nut milk bag is an insensible kitchen tool–whether you want to transition away from cow’s milk dairy or just want to indulge in the delicious pleasure of fresh and frothy homemade almond milk in coffee, tea or smoothies. It’s as simple as soaking nuts overnight while you sleep, blending them in the morning and straining the pulp. The bag allows for the smoothest possible result when straining the milk.
Why: Sure, store-bought nut milks are convenient, but with a recipe that includes no additives or stabilizers and is 100 percent raw and stupid-easy to boot–what’s not to love? Plus, making your own almond milk at home is way cheaper.
Who: We’ve personally tested the nut milks bags and can testify to their extreme durability. Nicky Quinn, the director of operations for New York’s Pure Food and Wine and One Lucky Duck, back us up. The bags that are for sale are the same ones the chefs use in the industrial kitchen day in and day out. Below, Quinn shared her foolproof recipe with us.
- 1 cup raw almonds
- 4 cups filtered water
- 1 tablespoon pure vanilla extract or one vanilla bean, split
- Pinch of sea salt
- 1 tablespoon coconut oil or coconut butter (optional)
- Cover the almonds with water and soak overnight.
- Drain and rinse the almonds. Blend them with the water, vanilla and coconut in a high-powered blender until pureed.
- Squeeze the pulp through the nut milk bag.
Pro Tip: Quinn recommends mixing the leftover almond meal with cacao powder and coconut oil for instant chocolate truffle balls.