Sip-Worthy Innovation

As beverage innovation accelerates across all segments—from bar menus to non-alcoholic refreshers—California walnuts are emerging as a compelling ingredient that offers depth, texture and versatility. Traditionally celebrated in baked goods, salads and savory dishes, walnuts are now making a flavorful impact in glasses across the country. Whether shaken into cocktails, steeped into infusions or blended into creamy bases, walnuts are proving to be a dynamic player in the evolving beverage landscape.

Chef Robert Danhi, the California Walnut Board’s chef-in-residence, has been working with bartenders, mixologists, R&D chefs and beverage developers to explore how walnuts can be leveraged in both classic and contemporary drinks. “Walnuts offer flavor, function and flexibility across the beverage spectrum,” says Danhi. “We’re seeing them not only as garnishes or infusions, but also as foundational components that bring richness and body to beverages—alcoholic and otherwise.” Walnuts’ inclusion in beverage development is a natural evolution of how this globally embraced ingredient enhances the drinking experience.

MULTIPLE FORMS, MULTIPLE FUNCTIONS

Walnuts play a variety of roles in beverages, depending on the preparation method employed. Their functional flexibility allows walnuts to be:

• INFUSED: Green walnuts can be steeped in alcohol to create nocino, a rich Italian-style walnut liqueur with layers of spice and tannin—ideal in stirred cocktails or low-ABV aperitifs.
• BLENDED: Raw, roasted or fermented walnuts provide a creamy, satisfying base in dairy-free horchata, or nut-forward smoothies.
• CANDIED OR CRUSHED: Toasted, spiced or candied walnuts bring textural intrigue as garnishes—whether shaved over a cocktail foam, candied and perched on the glass, or crushed and added as a rimmer.
• EXTRACTED: Walnut syrups and fat-washing with walnut butter deliver complex flavor, toasted sweetness and a rich mouthfeel to both spirited and non-alcoholic beverages.

FORMATS OF CALIFORNIA WALNUTS FOR BEVERAGE INNOVATION

Credit: California Walnut Board

Transform simple walnut orgeat—a sweet concoction of simmered walnuts, apricot liqueur and orange blossom water—by adding bourbon and you’ve got the sophisticated California Walnut & Salted Caramel Martini.

INFUSED TRADITIONS AND EVOLVING SPIRITED APPLICATIONS

Across cultures, walnuts have long played a role in craft liqueurs. Perhaps best known in the U.S. is nocino—the Italian liqueur made from unripe green walnuts; this tradition has roots that stretch far across Europe. In Croatia, the drink is known as orahovac; in France, liqueur de noix. Each version varies slightly in spice, sweetness and strength, but they all reflect a shared belief in the depth and character that walnuts can bring to a glass.

Today, walnut-based liqueurs are available from artisanal producers and wineries in the U.S. and abroad. And now, forward-thinking beverage programs are giving these traditional sips new life—folding them into cocktail builds, dessert drinks and even low-ABV aperitifs.

GLOBAL LIQUEUR TRADITIONS USING GREEN WALNUTS

WALNUT COCKTAILS WORTH SAVORING

The Candied California Walnut Bourbon Sour showcases the flavor- and texture-building opportunity of walnuts in cocktails.

At the heart of this beverage revolution is the Candied California Walnut Bourbon Sour, created by Chef Lon Symensma of ChoLon Restaurant Concepts in Denver. This cocktail layers walnut syrup—derived from a two-hour simmer of walnuts, honey and sugar—into a blend of bourbon, biscotti liqueur and Japanese oak. A final touch of shaved candied walnut adds not only crunch but also a visual cue that this is something special. It’s a drink that balances indulgence with innovation, and it underscores just how well walnuts can work in a glass.

BEYOND THE COCKTAIL: NON-ALCOHOLIC APPLICATIONS

Credit: California Walnut Board

Walnuts, veggies and lots of nutrients in the Carrot Cake Smoothie (left) ease the guilt of having dessert on the breakfast menu. The Orange Turmeric & Vanilla Yogurt Smoothie (right) is packed with walnuts, superfoods and good fats.

California walnuts are equally powerful in spirit-free formats. In walnut horchata, for example, the nuts are toasted and blended with rice, then lightly fermented to yield a nutty, refreshing alternative to dairy. Fermentation also adds complexity and probiotic appeal, ticking all the boxes for modern wellness-driven consumers.

Even cold brews and teas are getting a walnut lift. Syrups or concentrates made with roasted walnuts add depth and natural sweetness, while walnut milks can be foamed or steamed for use in lattes or dessert-style beverages. The black tea Cold Brewed Smoked Walnut Soda offers both walnut meat and shell-infused layers of flavor.

In addition to delivering deep, toasted flavor and textural contrast, walnuts offer plant-based protein, omega-3 ALA and antioxidants. This makes them an ideal partner for operators looking to layer in functional benefits without sacrificing experience. So much tastier than salad in a glass, a Creamy Green Walnut Shake includes soaked walnuts, pear and kale.

WALNUT MILKS AND CREAMS: BLEND, POUR, SERVE

Walnut milk and walnut cream are becoming go-to ingredients for culinary-forward beverage programs. Whether housemade or purchased, these plant-based options offer a neutral yet nutty base that works in coffee drinks, cocktails, smoothies and more.

Walnut milks can be steamed for lattes, whipped into frothy horchatas or poured over cold brew. Walnut creams add viscosity and richness to dessert-style drinks or dairy-free milkshakes. Best of all? They’re fast to make, require no special tools beyond a standard blender, and deliver 100 percent yield—meaning no waste and no straining.

“If you’re blending walnut milk or cream, no need to strain—go for full yield and smooth texture,” says Danhi. “It’s faster, more efficient, and nothing goes to waste.” This level of efficiency and consistency is a major win for high-volume beverage operations looking to scale up quality without adding complexity.

LOOKING AHEAD: WHAT’S NEXT FOR WALNUT BEVERAGES?

As menus continue to shift toward flavor exploration, wellness-driven options and global inspiration, walnuts are poised to play an even bigger role. From baristas to mixologists, beverage developers are discovering that walnuts bring more than texture—they bring story, culture and substance.

Whether you’re crafting a signature cocktail, designing a wellness-driven shake, or developing a dairy-free seasonal latte, California walnuts offer a unique way to push your beverage program forward.

Interested in resources and collaboration? Contact us at foodservice@walnuts.org.