Shagbark Hickory Nut Milk
We tested twelve different methods for making hickory milk, and this was our favorite. With a warming aroma and the flavor of pecans, it’s a crowd-pleaser both hot and chilled.
You can make milk from hickory nuts?
Definitely – you just need a hammer! The shells are quite tough and your decorative nutcracker won’t do the job.
You really tried twelve different ways of making it?
Yes, and here’s a few key things we learned:
It’s tempting to separate the nut meats from the shells, but it’s labor intensive and requires more nuts for the yield, so don’t bother.
Soaking the nuts for any number of days won’t soften the shells, and will actually bring out some of the more bitter flavors. Skip it.
Toasting or dehydrating the nuts won’t make it any easier on your blender, and the extra roasty flavor won’t add anything good to the final product. Don’t do it.
Blending the nuts raw is tough on your blender and produces only a mild flavor.
Stick with the recipe here, and you’re in for a treat!
Will it froth?
Not really. If you’re looking for a frothy wild nut milk, try our black walnut milk.
Shagbark Hickory Nut Milk
Equipment
- 1 Medium Pot
- 1 Blender
- 1 strainer or cheesecloth
Materials
- 1.5 cups smashed hickory nuts
- 6 cups water
- 1/4 tsp salt
- 1 tsp maple syrup
- 1/2 tsp xanthum gum [optional]
Instructions
- 1. Place the smashed hickory nuts and water in a medium pot and bring to a low boil. Reduce heat, cover, and simmer on low for 30min. Remove from heat and bring to room temperature.
- 2. Transfer the mixture to a blender and blend until the liquid has become opaque and frothy.
- 3. Strain the mixture through a fine mesh sieve or cheesecloth, reserving the pulp for another use.
JB here! How’s this recipe look to you? Gimme some thoughts and feedback here in the comments (especially if you make it!)
Best shagbark hickory nut milk recipe! This is so cool! Thanks Foraged