Hazelnut Milk
February 10, 2013
This hazelnut milk recipe is easy to make and has a divine flavor that is reminiscent of dessert. This recipe is raw, vegan, and paleo-friendly.
Hazelnut Milk
This hazelnut milk recipe is really easy to make and has a divine flavor that is reminiscent of dessert. This recipe is raw, vegan, and paleo-friendly.
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Ingredients
unsweetened hazelnut milk:
- 1 cup raw hazelnuts, soaked for 8 hours
- 3 cups filtered water
- Pinch of Celtic sea salt
sweetened milk (unsweetened milk, plus below):
- 1 teaspoon natural vanilla extract
- 1/4 cup pitted dates (or 2 tablespoons pure maple syrup), plus more to taste
- 1 tablespoon sunflower lecithin (optional)
chocolate hazelnut milk (sweetened milk, plus below):
- 2 tablespoons cacao powder, plus more to taste
Instructions
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To soak the hazelnuts, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 8 hours. (For more information on soaking read here.)
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Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the hazelnuts several times to remove the anti-nutrients and enzyme inhibitors.
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Throw the rinsed hazelnuts, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
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To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the hazelnut pulp aside. You can dehydrate this for use in smoothies or to make crusts.
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Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy.
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Store the milk in a sealed container in the fridge. Activated hazelnut milk (made with soaked hazelnuts) will keep for 2 to 3 days in a very cold fridge. Un-soaked hazelnut milk will keep for about 5 days.
Recipe Notes
Learn more about making nut milks.
Photo by Trent Lanz; styling by Alicia Buszczak
Comments 19
They need to be shelled for the best results Aida.
This sounds nice, thanks for posting up this recipe for us.
Simon
Enjoy!
Thanks for the great tutorial! I used it to make a nutella themed shake – soooo good!
Awesome. Yum!
I love this recipe!! I make a hazelnut cafe latte with it and it is heaven.
Oh yum!
I have my baby girl who has a milk allergy. So I will try to make your recipe with hazelnuts from our garden for me to change from the commercial and too sweet one. Do you soak it in water? Or other things such as rice milk to make it more silky? Thank you for the recipe!
You soak the hazelnuts in water to soften them, but also to neutralize enzyme inhibitors. Then discard the soaking liquid and add fresh water. I hope this helps.
hi.if i make raw hazelnut milk,can i dehydrate and grind the pulp or will the raw flour not be as the store bought?will the taste and behavior be different than roasted skinned off nut flour?
You can dehydrate the pulp from making this milk, but yes, it will not the same flavor as roasted hazelnut meal, and will not behave in the same way in recipes. You will get a dry meal that can be used in raw cookies and crusts that is wonderful.
Is blanced hazelnut same as raw hazelnut?
If they are not the same, can I use blanced hazelnut for this recipe?
Raw hazelnuts are totally raw, and blanched have been soaked in hot water to remove the skins. I prefer raw nuts, but you can absolutely use blanched hazelnuts to make delicious milk.
thank you for the recipe. One small typo: in step 2 you have “Rinse the almonds…”
Thanks Scott. I really appreciate you pointing that out. I always have almonds on the brain!
I noticed that Demi asked about dehydrating this milk. But is there a way to make it into a powdered form so that it would last longer? (My thought is for a powdered creamer for coffee.)
I would freeze the milk into ice cube trays and drop one or two of those into your coffee.
Ah…that’s a great idea! I would like to make this for a friend as a gift…she loves hazelnut flavored coffee. Thank you
OK. That is lovely. Let me know how it goes.