If you can soak it, blend it and strain it, anything can become a milk!There are so many options out there now for anyone ditching cow breast milk all the way from almond, oat and even pea milk (if you have tried pea milk, let me know because the thought of it doesn’t really entice me). Nevertheless, there is something for everybody and so many brands exist nowadays that it is hard to keep track.
When I think of hazelnuts I still think of Nutella now and then. And as we know, Nutella isn’t vegan. This hazelnut recipe, however, is reminiscent of that sweet nutty Nutella taste, especially the chocolate version. Whether you are looking up this recipe because you’re allergic to cows milk, are vegan or just want to try something new, you won’t be disappointed. And because it is homemade, you have the power to make it as you like and ditch some of the not so healthy ingredients that are inside store bought milks. Saying that, I discovered the brand Plenish which use the simplest and healthiest recipe for vegan milks (not sponsored, but any Plenish representatives, hi!) Nothing is better than when made at home and with love, I believe.
Traditionally, this recipe calls for a nut bag- sorry nut milk bag but I did not have any on hand. I thought about using a simple cloth but the liquid would not squeeze easily if the holes were too small. So I used the next best thing which was a sieve. You can definitely do that too if you don’t have a fancy nut milk bag laying around.
There are many ways to use hazelnut milk from adding it to your porridge, adding it to smoothies for a creamy milky taste and even drinking it on its own. I will be using mine in cereal and porridge for sure.
The chocolate recipe uses two additional ingredients: a tablespoon of cocoa powder and a few dates. That’s it!
- 1 cup hazelnuts
- 3 cups of water
- 1/4 vanilla extract
- High speed blender
- Nut milk bag or sieve
- Dates and cocoa powder (for the chocolate version)
First, you need to soak the hazelnuts overnight or for 8 hours. This is the longest step.
Next, place the soaked hazelnuts into a blender and add the 3 cups of water and vanilla extract. Blend until smooth.
Pour the contents into a nut milk bag and squeeze into a bowl or with a sieve over a bowl to filter the nut pulp (The pulp might e handy for baking cookies so do not throw it away! I am yet to experiment with it though.)
Enjoy within 2-3 days, refrigirated.
The chocolate version:
If you want to make the chocolate version, simply add a few dates (I used 4) to the blender and a tablespoon of cocoa powder. Blend till smooth and filter the same way as you would normally.
Both versions are fresh and delicious but if you want to make any taste sweeter, you can either add more dates to the chocolate recipe or consider adding coconut sugar or more vanilla into the original recipe. Enjoy!