A gorgeously rich and creamy hazelnut milk recipe, rich in nutrients and made in minutes with raw hazelnuts. Use it as a dairy alternative, in smoothies, milkshakes and coffee or pour over your morning cereal.
2cups(500ml) water(filtered, bottled or spring water )
1pitted date.
Instructions
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.
Notes
Soaking the nuts softens them and produces a smoother tastier milk.You can flavour the milk by adding a little vanilla, a pinch of sea salt or some powdered cinnamon.Store in a suitable container with a lid for up to 3 days.