Shagbark Hickory Nut Milk

We tested twelve different methods for making hickory milk, and this was our favorite. With a warming aroma and the flavor of pecans, it’s a crowd-pleaser both hot and chilled.
category
Recipe
Author
Foraged
date
03.17.23
read time
1 minutes

Overview:

Prep Time
5 minutes
Active Time
35 minutes
Total Time
40 minutes
Cost
10
Course
Drinks
Keyword
Hickory, Nut Milk
Cuisine
Foraged
Yields
4

INGREDIENTS:

Shagbark Hickory Nut Milk Ingredients
- 1 Medium Pot
- 1 Blender
- 1 strainer or cheesecloth
- 1.5 cups smashed hickory nuts
- 6 cups water
- 1/4 tsp salt
- 1 tsp maple syrup
- 1/2 tsp xanthum gum [optional]

Preparation:

Step 1 - The shells are quite tough

1. Select and set the nots to break the shells carefully.

The shells are quite tough
The shells are quite tough
Step 2 - Put the nuts in a towel

2. Put the nuts in a towel - we have them in parchment for easy handling

Put the nuts in a towel - we have them in parchment for easy handling
Put the nuts in a towel - we have them in parchment for easy handling
Step 3 - Give em a good whack

3. A good way to crack the nuts is to break them up this way.

Give em a good whack
Give em a good whack
Step 4 - And they should look like this

4. Be sure to separate the shells from the nuts.

They should look like this
They should look like this
Step 5 - Place the nuts and water in a pot

5. Place the smashed hickory nuts and water in a medium pot and bring to a low boil.

Place the nuts and water in a pot
Place the nuts and water in a pot
Step 6 - Simmer for 30 minutes

6. Reduce heat, cover, and simmer on low for 30min.

Simmer for 30 minutes
Simmer for 30 minutes
Step 7 - Give a little stir

7. Remove from heat and bring to room temperature. Then stir.

Give a little stir
Give a little stir
Step 8 - Blend with salt and maple syrup

8. Transfer the mixture to a blender

Blend with salt and maple syrup
Blend with salt and maple syrup
Step 9 - It should be frothy and opaque

9. Blend until the liquid has become opaque and frothy.

It should be frothy and opaque
It should be frothy and opaque
Step 10 - Strain and reserve the pulp for another use

10. Strain the mixture through a fine mesh sieve or cheesecloth, reserving the pulp for another use.

Strain and reserve the pulp for another use
Strain and reserve the pulp for another use

You can make milk from hickory nuts?

Definitely – you just need a hammer! The shells are quite tough and your decorative nutcracker won’t do the job.

You really tried twelve different ways of making it?

Yes, and here’s a few key things we learned:

It’s tempting to separate the nut meats from the shells, but it’s labor intensive and requires more nuts for the yield, so don’t bother.

Soaking the nuts for any number of days won’t soften the shells, and will actually bring out some of the more bitter flavors. Skip it.

Toasting or dehydrating the nuts won’t make it any easier on your blender, and the extra roasty flavor won’t add anything good to the final product. Don’t do it.

Blending the nuts raw is tough on your blender and produces only a mild flavor.

Stick with the recipe here, and you’re in for a treat!

Will it froth?

Not really. If you’re looking for a frothy wild nut milk, try our black walnut milk.

make something wild

Need some inspiration or insight on how to use your new goods? We got it.