Buckwheat Milk

Buckwheat milk is also something very easy to do and can save you a few euros from buying vegan milks from the store. Another advantage when you make your own milk is you get to set the sweetness. I find commercial products way to sweet sometimes.



  1. The trick here is to boil the buckwheat at a ratio of 1 cup buckwheat to 2.5 cups water.
  2. Once it’s absorbed it will thicken up. Let it cool down for at least 1 hour (or even overnight).
  3. Put it in a blender and add another 2 or 3 cups of water.
  4. A spoonful of tahini (if the tahini is wholegrain then add a bit less because it can get bitter). The tahini will give the mix some body. Add in some sweetener like brown sugar, coco sugar or stevia. Optional – Few vanilla drops for aroma.
  5. You then blend all that together until it’s one homogenous mix. It’s normal that at the bottom the grains will set. You can leave it or strain it out. If you strain you can use it in your yogurt or ice cream.


Add some carob syrup (available in our catalog) in your buckwheat milk and let it freeze overnight to make popsicles!


Credits: Photography by Kinlake