First, you’ll want to soften your nuts by soaking them in water. You can either soak them in room temperature water overnight, or my preferred cheat method is to boil enough water to cover the nuts and place them in the hot water for 20-30 minutes to soften them quickly.
Once soft, drain the water and rinse the nuts. Add the nuts and filtered water to a blender and blend on high for a minute or two until smooth.
Lay a nut milk bag in a medium size bowl (or a thin cotton tea towel may work too if the weave isn’t too tight) and pour the macadamia nut milk into the bag. Close and twist the top and squeeze the bag to strain the pulp from the “milk” that pours into the bowl.
Since macadamia nuts are expensive, it’s my tip to save the fine pulp from the nuts to use as the base of a nut cheese for a snack later with crackers or veggies (I add olive oil, salt, and lots of herbs to make mine—it’s great!).
Now back to your creamer. Add in your vanilla extract (you can lessen the amount if you aren’t a big vanilla person) and sweetener to taste. If using a liquid sweetener like honey or simple syrup, you can just mix it right in. But if you have a granular sweetener, then you may want to warm the milk slightly in a pan first so the sugar will dissolve in the milk and not just sit at the bottom of your creamer. Remember that you may want to make it a little extra sweet or extra vanilla tasting so that it’s the perfect balance once it’s diluted by the coffee.