Last weekend, we participated in a Foodie Swap put together by our friends Ryan and Sarah.

Aren’t they cute?

Here’s how it worked…everyone was asked to make something from scratch using whole, high-quality ingredients and package them individually so that everyone gets to take home one of everything. It’s basically rocket science.

I won’t lie. I was nervous. Ryan is the man version of Martha Stewart, so I knew I had to bring it.

We were asked to keep what we were making a secret until the night of the party so that there is a big reveal and everyone could oooh and ahhh.  With the holidays just around the corner, this is such a fun alternative to hosting a cocktail party. They did however serve mulled wine and another festive cold apple cider. We had built in entertainment as everyone took turns presenting their goods. It didn’t even have to be edible..I got a soap and an organic face scrub too.

The best part was the next night when we got to dig into an amazing half savory/half sweet pie that Ryan and Sarah made while watching the finale of the Great British Baking Show (we are so obsessed, do you watch??).

So, what did I make you ask??

Milk & Cookies. Homemade Almond & Macadamia Nut Milk with mini Vegan Chocolate Oatmeal Cookies to be exact. But, making 14 (!!!) bottles of it might have been a tinnnny bit ambitious. I first tasted homemade almond milk at my favorite Larchmont coffee bar and it totally changed my life. It tastes nothing like store bought.

This recipe adapted from the New York Times tastes exactly like theirs. Try it this weekend and then GO GET EM TIGER!

Homemade Almond & Macadamia Nut Milk

1 cup of raw whole almonds
1/2 cup of unsalted macadamia nuts
3-4 dates (depending on how sweet you want it)
4 cups of filtered water
One nut bag (hee hee) *This is key. Don’t attempt this recipe without one. Buy it here>

Combine the almonds and macadamia nuts with the dates in a plastic container. Add filtered water and let soak covered overnight at room temperature (or a minimum of 12 hours).  Blend the mixture (with water) in a blender at high speed for approximately 3 minutes or until well pulverized. Strain through the nut bag into a bowl. Save the pulp to make these pancakes from my client Pamela Salzman. Store in a glass container in the refridgerator for up to 5 days. Shake before each use.

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