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spicy cardamom walnut milk

Spicy Cardamom Walnut Milk

Prep Time: 5 minutes
Author: Tracy Halasz


  • blender


  • ¼ cup walnut pieces
  • 2 tbsp hemp seeds*
  • 4-8 dates, pitted*
  • 4 cloves cardamom (I used black)*
  • ½ tsp cinnamon
  • pinch salt
  • 2 cups hot water
  • 2 tbsp cocoa powder (optional)*


  • If you don’t have a high-powered blender, soak the nuts, seeds, and dates first. Otherwise, throw everything into your blender and blend it up until smooth (around 2 minutes).
  • The walnuts can leave some small fibrous bits behind which can be strained out (with a nut milk bag or a fine mesh strainer) if you prefer. I don't strain as I like the texture and the nutrition from the whole nuts and seeds. 
  • Store in the fridge for up to 5 days, but it won't last!
    Shake before using.


You can sub the walnuts for cashews.
Five medjool dates is the perfect sweetness for my taste but use more or less to your preference.
I use black cardamom seeds (just break the pod open and sprinkle the seeds into the blender). I use 4 cardamom pods, but you can use more or less to taste.