Millet milk, as well as rice milk, is slow to digest, so it’s ideal for people suffering from diabetes. It doesn’t have any gluten, therefore it’s the perfect addition to a coeliac diet. Millet has more protein, fibre and healthy fats than rice, for example. Moreover, it’s a great source of essential fatty acids, such as linoleic, linolenic and other compounds like lecithin.
However, it’s not ideal to consume raw millet, since it contains a large percentage of antinutritional factors, such as phytohemagglutinin, phytic acid and protease inhibitors. That’s why we’ll always recommend cooking millet milk in order to destroy these toxins and make the milk easier to digest and more nutritious.
Just as it happens with other foods, excessive consumption of millet may negatively affect iodine metabolism, which may derive in cases of goiter. However, when it’s moderately consumed it’s such a good addition to one’s diet, especially when suffering from coeliac disease since you can add more variety to an all-rice-milk based diet.
Let’s get to the recipe, shall we?
- 1 litre hot water (80ºC)
- 40 grams millet
- 1 aniseed star
- 1 chunk of cinnamon
- 1 pinch of salt
- Rinse millet well under water.
- Fill the ChufaMix jar with half a litre of hot water.
- Attach the filter vase, add the millet and salt and blend for 2 minutes until all the liquid is squeezed out of the grains. Remember to always use the strongest setting in your blender.
- Add the remaining half a litre of water (hot or lukewarm, it doesn’t matter) y blend for 10 extra second so the drink is well-mixed.
- De-attach the filtering vase and press the pulp with the morter to squeeze the last of the milk drops.
- Pour drink into a saucepan and add the spices.
- Heat on low for 7 to 10 minutes, stirring often.
- If not consumed right away, let it cool and store inside the fridge.
Tips and tricks:
- When you’re heating the milk, you may add a bit of aniseed and cinnamon. Once the cooking is done, you may dry these spices if using whole chunks and use in the next batch.
- You can also use any other flavouring of your choice: ginger, nutmeg, turmeric, cacao…
- This drink can be sweetened with dates, stevia leaves, syrup or a bit of raw sugar.
- This drink can be used as a base to make sugar-free tigernut horchata.
- The remaining pulp can be recycled and used in soups and stews. It will be enough to simply add it to the rest of ingredients during the last 10 minutes of cooking.
- This method can be used to prepare any milk using grains: oat milk, rice milk, spelt, buckwheat, barley, etc. It will result in a creamy, sweet, delicious milk which keeps all the flavour from the seeds and won’t be pricier than 0.40 € per litre, and that’s organic!
With your ChufaMix you can discover a whole new world of possibilities. Time to experiment!