Description
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.
Ingredients
200 g (1 ⅔ cups) hazelnuts
800 ml (3 ⅓ cups) filtered water
¼ tsp sea salt
1 medjool date, pitted (for chocolate version)
2 Tbsp raw cacao powder or unsweetened cocoa powder (for chocolate version)
Instructions
- Preheat oven to 160 °C (320 °F). Spread hazelnuts on a baking sheet and roast for 12–14 minutes until golden and fragrant. Let cool for 30 minutes.
- Set up a colander or sieve over a large bowl, lined with cheesecloth or a nut-milk bag.
- Rub cooled hazelnuts between your hands to remove most of the skins.
- In a high-speed blender, combine roasted hazelnuts, filtered water, and sea salt. Blend for about 1 minute until smooth.
- Pour the blend into the lined colander. Let strain for 5–10 minutes, then gently squeeze to extract all the milk.
- For chocolate milk, return hazelnut milk to blender. Add pitted date and cacao powder. Blend for 1–2 minutes until smooth and velvety.
- Transfer milk to a sealed jar or bottle and refrigerate up to 3 days. Shake before each use.
Notes
- Sweeten with maple syrup or agave to taste.
- Add cinnamon or cardamom for a spiced version.
- Use 250 g hazelnuts and 600 ml water for thicker milk.
- Substitute almonds or cashews for a nut variation.
- Use leftover pulp in baking or smoothies.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Beverage
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 5g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
