Tasty Tuesday: Poppy Seed Mylk from the Motherland


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-)

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