Recipe: Vegan Chai-Spiced Buckwheat Milk
As we’ve all been under lockdown during the Covid-19 novel coronavirus global pandemic, it’s been an opportunity for me to use up some spare ingredients in my pantry in an effort to avoid going to the shops too often. One of my more successful experiments has been making my own non-dairy vegan milks from various grains. Once you know how, you’ll never buy commercial vegan milk again! I had some leftover buckwheat, which I used to make this delicious vegan spiced buckwheat milk, based on this recipe from Blissful Basil. It’s nutty and earthy, and tastes very much like horchata. I added a few of my own spices, and while my first version turned out a little watery, next time I will make it thicker by adding some of the pulp back in and/or adding fat in the form of coconut cream.
Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.
Ingredients
1 cup raw buckwheat groats soaked overnight with 1tbsp apple cider vinegar.
3 cups filtered water
2 tbsp maple syrup (or alternative sweetener)
1 tsp vanilla extract
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cloves
Pinch grated nutmeg
Pinch sea salt
Instructions
Drain the soaked buckwheat and blend in a high-powered blender with the filtered water.
Strain the pulp through muslin or nut milk bag (retaining the pulp to use in other recipes).
Return the liquid to the blender and blend with the remaining ingredients.
Store in an airtight container and shake before drinking. Separation will naturally occur.
