Walnut Milk
A plant milk made by blending walnuts, walnut milk has a long history as a commercial beverage in China, prized for its rich, mellow flavor and familiar to households nationwide.
Nutrition
Walnut milk contains about 2–4 grams of fat per 100 grams, depending on concentration, and retains walnuts' abundant unsaturated fats and alpha-linolenic acid (a plant-based omega-3). Compared with other plant milks, walnut milk stands out in the popular imagination specifically for its association with brain health.
How to Choose
For store-bought walnut milk, check the walnut content on the ingredient list — some products chase a smoother texture by adding more water and sugar while keeping the walnut proportion low. Making it yourself, or choosing a product with a higher walnut content, delivers a richer, more authentic nutty flavor.
Cooking
To make walnut milk at home, soak the walnuts in warm water for at least 2 hours to reduce their natural astringency, then blend — you can strain it or leave it with a bit of fine texture and drink it as is. Walnut milk is good on its own, stirred into congee, or used to replace part of the milk in baking.
Storage
Homemade walnut milk should be refrigerated and finished within 2–3 days. Bottled or canned commercial versions keep at room temperature or in the fridge as labeled, and should be finished within 3 days once opened.
Tips
Because walnut milk retains some of the walnut's natural tannins, it can have a faint astringent edge — blending in a few red dates or a little honey helps round that out into a smoother, more pleasant flavor. Walnut milk tastes best served warm, especially in autumn and winter, when a warm cup is often seen as a comforting, nourishing everyday drink.
