Thermo-Milks | TMix+


The Thermomix makes it simple to produce your own nutty concoctions—it’s just a matter of giving your chosen pairing of nuts and water a big kick in the tail at high speed. We found that drawing out the flavour and oils under heat gives an even better result, and unless you’re wedded to “eating raw” it’s worth trying this extra step.

Any options that might follow the first creation of milk really depend on taste: do you add sweeteners (preferably honey), do you try blending one nut with another, and how do you make sure you have a ready supply? With the Thermomix, there’s no reason to make more than enough for your daily needs.

We tried three different methods, in each case adding water in the ratio of one part nuts to five parts water: the first method was to throw the nuts into the Thermomix and blitz with the water, followed by straining. The second was to blitz the nuts for a second; then soak the roughly chopped nuts in water for two hours; then blend in the Thermomix. The third was as for the second, but we cooked the mixture after soaking. In each case we strained the pulp. 

The third version was superior—although only by a close margin—to the second, with the first version coming a distant third. The third version was not only tastier, but just as importantly had a rich texture, more of a “cream” than a “milk”.

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180 grams plain almonds (blanched or not), or cashews
900 millilitres water
  1. Blend the nuts 2 seconds/speed 10
  2. Add the water, and cook 6 minutes/100 degrees/ speed 2.
  3. Drain the “milk” through a fine sieve or nut milk bag, retaining the pulp for another use.
  4. We dried the pulp in the sun, and used it for crumbing fish (replacing breadcrumbs) and chicken breasts. The almond pulp could also be used in the lemon tart recipe. The almond pulp or cashew pulp also make a lovely thickener in a Thai curry, particularly one using coconut milk.