HAZELNUT MILK: HOMEMADE

As I have said it before, and I will say it again, nut milks are virtually one of the simplest tasks to complete in the kitchen. SO simple that writing down the recipe and posting is seemingly arduous in comparison. So invite your friends over for coffee, pour in some hazelnut milk, and than just allow them to bask in your glory! You can thank me later.

BASIC VANILLA HAZELNUT MILK (yields 2-3 cups)

1 CUP Raw Hazelnuts soaked overnight OR 1 cup toasted hazelnuts (toasted adds a delicious flavor)

4 CUPS water

PINCH of Salt

1/8 CUP Agave/maple syrup/stevia OR 4 dates to sweeten (I always add and sample rather than measure)

1  TSP vanilla extract/1 tsp vanilla essence OR 1 vanilla bean seeds scooped out (OMIT for plain milk)

1 TSP Cinnamon ( I always use this as it gives the milk such a fresh taste, OMIT for plain milk)

If making a raw milk and soaking your nuts-measure them out and place in a glass dish or container with 2 cups of water.

If you prefer to roast your nuts for a truly “hazelnut” flavoured milk , set your oven to 325-350 F. Place hazelnuts in a small baking pan and toast until fragrant and slightly darkened in color, about 12 to 15 minutes.

Once your nuts are ready you may add all remaining ingredients to your blender or food processor and puree. Ensure there are no large nut pieces or date (if you used them as a sweetener).

This may take anywhere from 1 to 4 minutes depending on your equipment.

At this point you have a choice to drink and serve your beverage as is (this will result in a thick, chunky, milk which is best to be used immediately, as it settles quickly)  OR, as I prefer, you strain it.

Once your blending is complete pour the ingredients through a fine sieve, nut bag or cheesecloth into a bowl. Make sure you get as much liquid extracted as possible. Don’t be afraid to use your hands to squeeze the cloth/nut bag. Once all the milk is extracted from the pulp you can freeze it or refrigerate it( to be used later in smoothies or baking).

Pour the milk into a glass container and refrigerate. This milk will be good up to 4-5 days- but it never lasts that long.

Feel free to add additional ingredients for flavored hazelnut milk. You can use all the same recipes as for flavoring almond milk.