Hazelnut Milk

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

Homemade raw hazelnut milk is a culinary gift from the gods! I don’t tend to "milk" hazelnuts as much as other raw nuts and seeds, as my mind always wants to pair them with chocolate for decadent treats like pralines, home made ice creams, hazelnut butter, and chocolate spread (Nutella)!

However, plain slightly sweetened hazelnut milk makes a delicious treat on it's own. It is a wonderful chilled drink, or can be mixed with some raw cacao for a chocolate hazelnut milk that is diving! As with the homemade almond milk, cashew milk, macadamia milk, Brazil nut milk, coconut milk, and rice milk recipes I have posted, this raw hazelnut milk is as easy as soak, blend, and devour, and makes a fabulous base for smoothies, ice creams, and desserts.

When selecting raw hazelnuts, you can purchase them shelled and unshelled. Shelled hazelnuts have a smooth, brown glossy shell that should have no cracks or holes. To check if they are fresh, pick them up and shake them. If the nut rattles inside they have lost their moisture and spoiled. Shelled hazelnuts should be plump. Any shriveled hazelnuts have passed their prime. Always purchase hazelnuts from a health food store with a high turnover, and store in the fridge or freezer. They really should be used within a month. I only purchase hazelnuts as I need them.

Hazelnuts do have a high fat content are quite decadent. I don't consume them every week. But, this raw hazelnut milk does make a lovely treat, and offers some nutritional diversity. Hazelnuts are rich in protein, dietary fiber, magnesium and B Vitamins; and have the highest antioxidant content of any nuts; and the lowest percentage of saturated fats (as well as almonds and pine nuts) of any nuts. Hazelnuts also contain significant amounts of calcium, iron and zinc; and are a good source of oleic acid and other heart-healthy fats. They are also one of the richest sources of Vitamin E; and are known to help combat heart disease and cancer. Yes, keep telling yourself that as you add the chocolate!

I find that I sweeten hazelnut milk a little more than most other milks. I have put quantities of sweetener as a guide only. Sweeten to taste. I find that when I am making chocolate hazelnut milk, I require about 1/4 cup of sweetener or quite a few pitted dates to get a nice balance. Seeing as I only make this hazelnut occasionally, I just go for it. Everything in balance, and you have to enjoy your food!

If you are on a sugar-free diet, the Vanilla Creme Liquid Stevia or English Toffee Liquid Stevia works really well in this milk. Either way, this milk is a stunner, a winner, and not to be missed. I use this hazelnut milk as the base for my Chocolate Hazelnut "Nutella" Shake that I will share tomorrow for Valentine's Day. Oh My...show me the way to chocoholic heaven! Enjoy :)

Hazelnut Milk

Hazelnut Milk

Makes 2 cups 10 MINS

unsweetened hazelnut milk:

sweetened milk (unsweetened milk, plus below):

chocolate hazelnut milk (sweetened milk, plus below):

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Learn more about making homemade milks
Photo by Trent Lanz; styling by Alicia Buszczak




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