Traditional Hickory Nut Milk is a well-honored recipe with a long history. Now you can reap the benefits and glorious delight of homemade Hickory Nut milk.
Traditional Hickory Nut milk, or Kanuchi, has been in Native American history for many centuries, and this simple and ancient technique is still used in thousands of modern kitchens across the world.
Made from grinding whole Hickory nuts with water to produce the traditional drink – Hickory nut milk has amazing health benefits, with a rich source of vitamins like riboflavin thiamine, B-66, rich in healthy fatty acids, and even helps with fatigue and mental fog.
- 8 ounces 220g Hickory Nuts and shells (crushed)
- 4 ¼ cups of water
- Maple syrup, for serving
- Cinnamon, for serving
- Inspect each cracked nut individually, getting rid of any discolored or off-smelling ones, any that are hollow, or have any dark interiors.
- Take the approved nuts, and add them into a high-speed blender to mash the coarse pieces. There will be noise!
- Take the mulch and add to the measured water, then bring the water and nut mixture to a boil, stirring to keep it from sticking.
- Once simmering, a froth of Hickory Nut cream will gather on the surface, and the shells and particles will sink to the bottom – though some still float to the top. (To get rid of the excess shell and debris, a “second wash” is done, which is the process above repeated.)
- Skim the froth and let the liquid simmer for 15 more minutes. Then turn the heat off and wait for the movement to allow the large shell pieces to sink again. Then start removing the nut milk with a ladle. It’s a process that needs a little patience to get the hang of, and at some point, the pan needs to be tilted to finish ladling out the nut milk. The trick: leave some liquid with the shells for the second wash.
- Add maple syrup to your preferred taste and season with a pinch of cinnamon, and that’s it! Decadent traditional Hickory Nut milk made in the comfort of your home.
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