...And Grain Milk A Few Hours Later

I had some leftover cooked millet which I didn't know what to do with so I figured I might as well try making some milk with it (see my post below).
Conclusion: it works and should work with other grains too; keeping the same ratio: 1/2 cup cooked grains, 2 cups water (I use boiling water) and 1 tbsp natural sweetener. The trick is to puree the grains with a little water first, before adding the rest of the water. Otherwise the milk will turn out like flavored colored water...
Yet I prefer nut milks overall: they have a stronger taste and a nice consistency (though they tend to separate a little...especially the sunflower milk). Grain milks (they also tend to separate) taste more bland (which is probably better for cooking/baking) and have a little floury aftertaste & texture.