It's surprisingly thick for a nut milk, it has the consistancy of soya milk. My problem with many non-dairy milks is that they're too thin and watery. I like rice milk on porridge, but more for its taste than it's texture. I prefer the creaminess of soya milk for drinking straight or putting on cereal. Macadamia milk has that same thickness, (as does coconut milk, but I can't seem to find it here) but the nut taste is an odd one to get used to. I've used it for Cola-Cao, for coffee and for making the chickpea flour omelettes, situations where it can't be tasted. I like macadamia nuts, it will just take me a while to get used to that taste in a milk, I know it's more an issue of mental categorisation than the flavour itself.
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