Refreshing as all get out! This is not for those who don’t like poppy seed, but if you’ve never had ground poppy seed, you probably haven’t experienced the real flavor. I was really excited to try this recipe when a relative from Slovakia sent it to my mom. My family and I are from Slovakia, and poppy seed is quite a big deal over there. I grew up eating everything from poppy seed cakes to poppy seed noodles, (we make a sauce with milk, ground poppy seed, and honey). This past weekend was my second time making it, because I loved it so much.
Poppy seed is great for you, very high in calcium, iron, and magnesium. Poppy seed also has oleic acid (omega-9), a mono-unsaturated fatty acid, which lowers bad cholesterol. This recipe is pretty much how you make any seed or nut “mylk”; it’s all about getting the right water to seed or nut ratio. A few small things can help the process go more smoothly, so here’s what I did.
Depending on how creamy you want the mylk, you can tweak the amounts, but I used 4 cups of water to 100 grams of poppy seed (about 3.5 ounces). Grind the dry poppy seed a bit, (I just put it in the Magic Bullet for about 15 seconds), then add the water and leave everything to soak over night or for at least 6 hours. I soaked everything with the flavorings as well, adding a couple pinches of himalayan pink salt and about a teaspoon of cinnamon.
After letting everything soak, mix it well and dump it into a blender in batches, blending the poppy seeds and water again for a minute or so. Then strain either through cheese cloth or a nut mylk bag, like the one I used. And that’s it! You can add additional flavorings, like cocoa powder, maple syrup, or vanilla. Best enjoyed chilled and one a rooftop with a view of the Capitol. B-)