Sunday, August 24, 2008

Pine Nut Milk / Lait de Pignons de Pin

This pine nut milk has a beautiful white color and has pretty much the richness and density of whole milk. This is a tasty, sweet, wild and nutritious milk with a velvety feel in the mouth.
Since it's this is my first try with pine nuts, I chose to make a small batch (also because because it's somewhat a luxury nut): 1/4 cup pine nuts to 1 1/2 cups of boiling water and 1 tbsp of honey (but you can add a little more if you like your milk sweeter; I bet maple syrup would make this milk taste even more wild)...Refrigerate and enjoy within 3 days ;).

Ce lait végétal a la couleur, la richesse et la densité du lait entier. Il a un très bon goût çà la fois doux et sauvage) et est également très nutritif. Comme c'est mon premier essai avec les pignons et que ceux-ci ne sont pas très bon marché, j'ai décidé de préparer ce lait en petite quantité: 65 ml de pignons de pin, 375 ml d'eau bouillante et 1 cuillère a soupe (15 ml) de miel (vous pouvez en ajouter davantage si vous l'aimez plus sucré ou bien essayez avec du sirop d'érable pour donner à ce lait végétal un goût encore plus sauvage)...Conservez au réfrigerateur pendant 3 jours et régalez-vous ;).

More about Pine Nuts:
  • They contain vitamins A, B1, B3, B3, C, E; calcium, magnesium, manganese, potassium, phosphorus, copper, iron, zinc; fiber, protein, oleic acid/unsaturated fat
  • Pine nuts are energy-providing and nutritious. They protect against heart disease and some cancers. They aid liver function and metabolism, boost energy, and benefit the blood, muscles, nerves, mucous membranes, and the skin.

From "The Complete Guide to Nutritional Health" by Pierre Jean Cousin & Kirsten Hartvig

3 comments:

swordmaiden said...

I've never made this before. What exactly do you do, do you grind up the nuts and then add water, or do you boil the nuts whole in the water? Or something else?

Alchemille said...

I'm not a fan of grinding nuts because it makes it really hard to clean the grinder/food processor.
For hard nuts such as almonds, hazelnuts...etc, I soak the nuts for at least 4 hours before making the milk.
For soft nuts/seeds like pine nuts, sunflowers seeds...etc, I just put them directly in the blender.
Then you add the boiling water, little by little, and turn the blender on (I usually do it in 3 times).
Strain, sweeten if you need to. And enjoy hot or cold (within 3 days).
The nut to water ratio varies from 1 nut to another but the basic rule is 1/2 cup nuts to 2 cups water. Boiling water makes it easier to blend.
There are 2 good books on the topic: "Not Milk...Nut Milks!" and "Milk Recipes from Nuts & Seeds".
Have fun & enjoy ;)!

Kitty said...

Will be trying this very soon, here in Iceland pine nuts are relatively cheap compared to most other nuts. The cashews and Macadamia nuts that I have been using cost a lot more, especially the macadamia nuts.

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