October 22, 2020

Milkadamia and Macadamia Nuts

After finding out I was allergic to almonds, I needed to find another “milk” to whiten my morning tea. Enter “Milkadamia,” a nut milk made from macadamia nuts. I prefer the unsweetened version which gives a creaminess to hot beverages without the added sugar.

The product copy for “Milkadamia” is a hoot with the phrase “Moo is Moot” above the title. The product bills itself as vegan, dairy-free, lactose-free, soy-free, gluten-free, cholesterol-free and carrageenan-free. More clever phrases on the aseptic white and turquoise box include “Savor a superfood smoothie, melt into hot chocolate or bathe like Cleopatra.” That last suggestion is a bit over-the-top.

The indigenous nut to Australia was named by German-Australian botanist Ferdinand von Mueller in honor of John Macadam, a Scottish-Australian scientist in 1857. Macadamias have been grown in Hawaii since the 1880s, but South Africa now has become the world’s biggest producer in the past ten years.

Macadamias are 76% fat and quite caloric so easy does it on consumption. Please note that the nuts are toxic to dogs. Humans can enjoy this exotic nut with chocolate, in tarts, cookies and cakes. “Milkadamia” has become my official replacement for “moo juice.”

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