Two more non-dairy milks: toasted almond and hazelnut

One of the fun things about owning a soy milk maker is that you can use it to make much more than just soy milk. To help celebrate cooking week, here're two more non-dairy milks we've been making regularly:

Hazelnut and brown rice milk

1/2 cup hazelnuts
1/4 cup brown rice

1) Follow the instructions in Making non-dairy milks at home - an illustrated guide, substituting the hazelnuts and rice for the soybeans and barley.

Toasted almond and brown rice milk

1/2 cup toasted almonds
1/4 cup brown rice

1) Follow the instructions in Making non-dairy milks at home - an illustrated guide, substituting almonds and rice for the soybeans and barley.

Note: Raw almonds also make good milk, but we've found that toasted almonds give the milk a fuller flavor. If you don't have pre-toasted almonds, you can toast them in a dry pan over medium-high heat for a few minutes (until they begin to brown and smell toasty, but before they burn).

We've used both brown basmati and regular brown rice for these recipes; both work well (and you could probably use any brown or white rice you wanted).