A gorgeously creamy hazelnut milk recipe, rich in nutrients and made in minutes with soaked raw hazelnuts.
Delicious in your morning cereal, in smoothies and milkshakes, this hazelnut milk is also fabulous in coffee.
You can also use the leftover pulp from this recipe to make your own fabulous raw sweet treats!
Hazelnuts are often associated with rich desserts, chocolate gifts and that famous brand of chocolate hazelnut spread we all know.
They’re a favourite ingredient in sweet foods at celebrations and on special occasions. And it’s probably because of this that they’re my absolute favourite nut.
How about you?
This simple, homemade hazelnut milk recipe is easy to make with just 3 ingredients:
- Raw hazelnuts.
- Water. Use bottled Spring water or filtered water for best results.
- Pitted dates or maple syrup.
For the full instructions and measurements please see the recipe card below.
Follow my easy 4-step method below for how to make this hazelnut milk recipe, with pre-soaked nuts, in 5-10 minutes.
The most difficult bit of making raw nut milk is remembering to soak the nuts.
Soak the nuts for 8-10 hours then rinse and drain before blending.
I like to leave them soaking in a bowl or a mason jar on the worktop overnight, and cover them with a tea towel to keep them clean.
Step 1 - Add raw pre-soaked hazelnuts, pitted dates and spring water to a blender and blend until smooth.
Step 2 - Pour the hazelnut milk into a bowl through a nut milk bag or a piece of muslin cloth, to separate the liquid from the pulp.
Step 3 - Squeeze the nut milk bag nice and tight right down to the end so you get as much liquid into the bowl as you can.
Step 4. Pour into glasses to serve. Alternatively, pour into a mason jar with a lid and store in the fridge until needed.
Homemade hazelnut milk is best served chilled.
Hazelnuts are also known as cobnuts and filberts. They are native to the UK and grow on trees, among hedgerows and in our woodland areas.
They're much loved by our wildlife, especially squirrels, and are available in the UK from mid-late autumn.
When you see them, they have a papery outer covering and are light in colour with dark brown skins.
Small and round, once out of the shell they’re similar in size to chickpeas.
Homemade hazelnut milk can be a fabulous plant-based alternative to dairy milk and part of a healthy diet.
Hazelnuts can be used in many foods for example:
- vegan milk
- tarts and pastries
Pairs well with
Hazelnuts pair well with many other foods and ingredients including:
- brussel sprouts
- kale and cabbage
- butternut squash
Yes, it can be a healthy plant-based drink as hazelnuts contain a good source of nutrients including protein, fibre, vitamins, minerals, healthy fats and antioxidants.
A simple hazelnut milk recipe can be made with raw hazelnuts, water and a pitted medjool date.
Hazelnut Milk Recipe
- High speed blender.
- Nut milk bag or cheesecloth.
- Large mixing bowl.
- Serving glasses.
- ½ cup raw hazelnuts soaked overnight.
- 2 cups (500ml) water filtered, bottled or spring water
- 1 pitted date.
- Blend. Place the pre-soaked hazelnuts, pitted date and water into your blender and blend until smooth.½ cup raw hazelnuts, 2 cups (500ml) water, 1 pitted date.
- Pour. Pour the liquid through a nut milk bag into a clean bowl, separating the milk from the pulp.
- Strain. Pick up the nut milk bag and squeeze as much liquid out of the bag as possible, leaving only the hazelnut pulp behind.
- Serve. Pour into glasses to serve or refrigerate in a mason jar with a lid and serve chilled when required.
Hey, did you like this recipe? If so it would mean the world to me if you would please Pin this to your Pinterest boards or share it on social media so others can find it too.
I’m off for some tea.
Love raw food.
mum, dog owner, raw food enthusiast