Macadamia Milk: Not Milk, but a decent creamer.
Macadamia Milk: Macadamia milk is made mostly of water. It’s a newcomer to the milk alternative market. Most brands are made in Australia using Australian macadamias. I love the vanilla Macadamia milk in my coffee. It has a richer, smoother, and creamier flavor similar to coconut milk.
Macadamia milk is not the worst tasting replacement. I use it frequently in lattes, smoothies, and coffee. I heard that macadamia nut milk was very similar to cows milk. I was optimistic, but that turned sour after the first taste. Macadamia nuts on their own are very delicious and although the milk looks like cows milk, the flavor is too sweet and just not quite right. It was a bit nutty and while slightly sweet.
Commercial macadamia milk comes in a variety of brands and flavors, but it often has sugar added. As long as you can tolerate it, the no sugar added version is pretty healthy.
- Nutrition: One Cup: 60 calories, 3.5g fat, .5g saturated fat, 0-grams protein, 7g sugar, 50 percent DV calcium and vitamin E, and 25 percent DV vitamin D.
- Advantages: Macadamia milk contains one third the calories (50-55 per cup) and about half the fat of cow’s milk. It is also lower in carbohydrates. The low carbohydrate content makes it a suitable option for people with diabetes or on a lower carbohydrate lifestyle. It is also a decent source of heart-healthy monounsaturated fat.
- Disadvantages: It lower in protein. Nut allergies cross-react. It must be fortified with calcium.
The Bottom Line: Macadamia milk is a less than ideal replacement for milk. I did find that is is an adequate replacement for cream in coffee or added to smoothies. It does not have enough protein and it must be supplemented with calcium to be adequate. It has a nut-like flavor and is quite creamy. It might be a good choice for those that can’t have dairy and those trying to lose weight.