If you haven't tried Quinoa Milk yet, you're in for a treat. This nutty, high-protein plant-based milk is creamy, delicious, and easy to make at home! Here's everything you need to know about how to make quinoa milk.
The world of plant-based milk is constantly expanding. From the classics like cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk. This newer addition to your vegan milk options has a wonderfully nutty flavor and a thick, creamy texture that even dairy drinkers love. It's also a great way to use leftover cooked quinoa! So if you're looking to switch up your dairy-free milk game, give quinoa milk a try, I think you'll like what you taste!
Ingredients for Homemade Quinoa Milk
You only need four simple ingredients (plus water) to make quinoa milk:
Cooked quinoa. Make sure your grains are cooled before you start making the milk.
Agave syrup. Feel free to omit the sweetener or use a different sweetener that you like. I recommend dates, maple syrup, or date syrup. If you're not vegan, honey will also work.
Vanilla extract. This adds a nice warm flavor to the milk.
Cinnamon. This is optional, but I love the gentle spiced flavor.
Other Flavoring Options
You can play with the flavors in this recipe if you like! Try adding different spices, such as pumpkin spice blend, nutmeg or cardamom. Change up the sweetener, or add a different extract, such as almond or orange. You could even make a chocolate version by adding cacao powder!
Making Bigger or Smaller Batches
You can easily adjust this recipe to make a large or smaller batch, especially if you won't use all of the milk within two to three days. Simply half or double the ingredients as needed.
What Kind of Quinoa is Best?
You can use any kind of quinoa to make your milk. It must be cooked beforehand, however. White quinoa will give you a whiter-colored milk, though multi-color grains will give you a stronger nuttier flavor.
Storing Homemade Dairy-Free Milk
Because there are no stabilizers or preservatives in this grain-based milk, I recommend enjoying it within two days. Store the milk in an airtight container in the fridge for up to four days.
Begin by adding the water and salt to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened and appear "fluffy". Remove from heat and let everything cool entirely.
TO MAKE THE MILK:
Next, add all ingredients (including cooled cooked quinoa) to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. **NOTE: Do not over-blend; Adjust sweetness as needed.**
Once done, slowly strain (using a cheesecloth) milk into a pitcher, squeezing the quinoa pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all quinoa milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
Refrigerate milk (best if tightly sealed/covered) for 3-4 days. Stir before serving.
Sip and Enjoy!
Tips & Tricks
STORAGE: When properly stored in the refrigerator, leftover milk lasts for 3-4 days, at best. Usually, I like to consume my batch within the first 1-2 days.
SERVING: To make less milk, cut ingredient measurements in half. To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
SWEETENER: If you don't want to use Agave, simply substitute with one of the following: dates, pure maple syrup, or date syrup, instead if preferred.
USES: Quinoa milk's creamy consistency makes it perfect in lattes, cappuccinos, smoothies, creamy soups, and baked goods. Can also be used as regular milk for cereal, etc.
STORAGE (QUINOA): Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.