A rich and creamy homemade roasted hazelnut milk that’s both versatile and indulgent—perfect on its own or transformed into a decadent chocolate version.

Why You’ll Love This Recipe

This hazelnut milk is deliciously nutty and wholesome, made with just three simple ingredients. Roasting the hazelnuts enhances their flavor, while straining ensures a smooth texture. Turn it into a chocolate hazelnut milk by blending in a medjool date and raw cacao for a naturally sweet, dairy-free treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Roasted Hazelnut Milk

200 g (1 ⅔ cups) hazelnuts
800 ml (3 ⅓ cups) filtered water
¼ tsp sea salt

For Chocolate Hazelnut Milk

1 medjool date, pitted
2 Tbsp raw cacao powder (or unsweetened cocoa powder)

Directions

Roast hazelnuts
- Preheat oven to 160 °C (320 °F).
- Spread hazelnuts on a baking sheet and roast for 12–14 min until golden and fragrant.
- Cool for 30 min.
Prepare straining setup
- Place a colander or sieve over a large bowl. Line it with cheesecloth or a nut-milk bag.
Remove skins
- Rub cooled hazelnuts between your hands to peel off most skins—they should slip off easily.
Blend the milk
- In a high-speed blender, combine roasted hazelnuts, filtered water, and sea salt. Blend for about 1 min until smooth.
Strain the milk
- Pour the blend into the lined colander. Let it strain 5–10 min, then gently squeeze the bag/cloth to extract all the milky liquid.
Make it chocolate
- Return the hazelnut milk to the blender. Add the pitted date and cacao powder, then blend 1–2 min until velvety and well combined.
Store
- Transfer milk to a sealed jar or bottle. Refrigerate up to 3 days. Shake before each use to recombine.

Servings and timing

Yield: About 800 ml (roughly 3⅓ cups) of hazelnut milk
Prep time: ~10 min + 30 min cooling
Total time: ~50 min

Variations

Sweetened milk: Blend in 1–2 tsp maple syrup or agave.
Spiced version: Add ½ tsp cinnamon or a pinch of cardamom.
Thicker milk: Reduce water to 600 ml and increase nuts to 250 g for a creamier texture.
Nut-free alternative: Substitute almonds or cashews instead of hazelnuts.

Storage/reheating

Store in the refrigerator for up to 3 days in a sealed container.
As separation is natural, shake well before drinking.
Use chilled in smoothies, coffee, cereal, or enjoy straight.

FAQs

What’s the best way to remove hazelnut skins?

Let the nuts cool for 30 minutes after roasting, then rub them between your palms—most skins will come off easily.

Can I use raw hazelnuts instead?

Yes, but toasting enhances their flavor significantly. Without roasting, the milk will taste milder.

Do I need a high-speed blender?

It makes blending nuts smoother, but a regular blender will work with a slightly longer blend time.

Can I skip straining?

Straining gives a silky texture. Skipping it results in a gritty, pulpy drink—if okay with texture, you can bypass this step.

How can I make the milk sweeter?

Blend in natural sweeteners like maple syrup, agave, or medjool dates to taste.

Is the leftover nut pulp wasted?

No! Use it in smoothies, baking, oatmeal, or dehydrate for nut flour.

Can I make a larger batch?

Absolutely—just maintain the nut-to-water ratio and blend in batches if needed.

Will this work in coffee?

Yes—it makes a creamy, nutty dairy-free milk substitute for coffee or lattes.

Why does the milk separate?

Natural oils and water separate over time. Give it a shake before use—that’s completely normal.

Can I freeze hazelnut milk?

Yes—pour into a freezer-safe container, leave headspace, and freeze up to 1 month. Thaw in fridge and shake after.

Conclusion

This homemade hazelnut milk—whether roasted plain or decadent chocolate—is a creamy, flavorful, and healthy alternative to dairy. It’s easy to make with minimal ingredients and flavorful enough to elevate drinks, cereals, baking, or enjoy on its own. Keep it in your fridge and savor its nutty goodness!