Remember when I annoyingly referred to homemade almond milk as an ambrosial silk of heaven in a tall scintillating glass over and over again even after making nine homemade plant-based milks? Well, I still love homemade almond milk, but over the weekend, I finally discovered a new favourite: Brazil nut milk. It is by far the creamiest and smoothest homemade milk I’ve made, and unlike certain nut milks that tend to curdle when added to coffee, Brazil nut milk blends in perfectly and really enhances the flavour profile of the coffee.

Why should you make Brazil nut milk?

That’s not the only thing Brazil nuts are first place in. Did you know that brazil nuts pack the highest content of selenium of all foods on this planet? This trace mineral comes with a long list vital benefits, as it helps with immunity, antioxidant activity, inflammation, and keeping a healthy metabolism. It is also known to have antiviral properties, reduces the risk of cancer, autoimmune and thyroid diseases, and perhaps most importantly, it is essential for successful male and female fertility and reproduction. That’s only the tip of the iceberg for this precious nut, as it’s also loaded with protein, fibre, and healthy fats.

Make Brazil nut milk at home.

Making brazil nut milk is extremely easy. The steps are simple and the same as other nut milks. If this is your first time, follow these foolproof, step-by-step instructions to make the creamiest, most delicious plant milk you’ll ever have!


1 cup brazil nuts

3 cups water

Pinch of salt

1-2 tablespoons maple syrup

  1. Soak the brazil nuts overnight. Pour out the water when it’s ready, and rinse.
  2. Place 1 cup of brazil nuts and 3 cups of water in a blender (as Brazil nut is fattier and very creamy, feel free to use 4 cups of water for a thinner finish) and blend on high for two minutes.
  3. Halfway through blending, add in a pinch of salt and 1-2 tablespoons of maple syrup.
  4. Strain through a nut milk bag and gently squeeze the pulp at the end to get as much liquid out as possible. Save the pulp for any recipes that may call for almond meal.
  5. Keep in the fridge in an airtight container for up to five days–I guarantee this bottle of delight will be gone before you know it.

Give it a try and let us know how it goes!


Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow

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