Vanilla-Cardamom Buckwheat Milk
Raw buckwheat groats are soaked overnight and then blended with pure maple syrup, vanilla, cardamom, cinnamon, and sea salt to create a creamy, spice-kissed plant-based milk. If you've never had buckwheat milk before, do keep in mind that it's quite a bit earthier than nut milk.
Servings: 4 cups
- 1 cup raw buckwheat groats
- 1 tablespoon apple cider vinegar
- 3 cups filtered water
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- pinch sea salt
In an airtight container, combine the buckwheat groats and apple cider vinegar. Cover with warm water and soak for 8 hours or overnight. Drain and thoroughly rinse with cool water.
In a high-speed blender, combine the buckwheat groats and the filtered water. Blend on high until completely smooth (3 to 4 minutes).
Place a nut milk bag over a large pitcher, and pour the blended buckwheat milk through the bag. Use your hands to squeeze excess milk from the bag. If desired, run it through a second time to remove any excess buckwheat pulp.
Pour the milk back in the the blender and add the maple syrup, vanilla, cardamom, and cinnamon. Blend on high for 15 seconds to incorporate spices. Pour into an airtight jar or jug and refrigerate for up to 4 days. The solids will separate out from the liquids, so it's important to shake before serving.