We’re committed to crafting sustainable nut milk, made from premium Australian nuts. We source our ingredients with care and thought, promising a product that’s better for our planet and its people.
macamilk was born in Cooper’s Shoot, a slice of paradise in New South Wales’ East Coast. It was here that our founder, Dan, grew up. He spent his younger years harvesting macas from the family farm, marvelling at their buttery interior and subtle nutty flavour. It was at a local café that Dan first tried macadamia milk.
It tasted like milk should taste – smooth, creamy and real. They tried it in smoothie bowls and frothy lattes, over cereal or straight from the glass. Every sip felt like a celebration. The humble maca was packed with healthful omegas, antioxidants and minerals – and it thrived in its Hinterland home.
From day one, we’ve prioritised quality. Only the most premium macas make their way into our blends. We use award-winning olive oil from Cobram Estate and pristine spring water from Mount Warrenhip to finesse flavour and mouthfeel. These ingredients are simple – without nasty seed oils, fillers or artificial flavours.
Whether you’re a little sensitive to lactose or trying to make a smarter choice, macamilk was made to support your every day. We’re here for a cleaner, greener world, with lattes that don’t cost the planet or our precious bodies. We hope you enjoy the journey as much as we do.
