Hazelnut Milk Recipe
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.
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Equipment
- High speed blender.
- Nut milk bag or cheesecloth.
- Large mixing bowl.
- Serving glasses.
Ingredients
- ½ cup raw hazelnuts, soaked overnight.
- 2 cups (480ml) water, filtered, bottled or spring water
- 1 pitted date.
Instructions
- Blend. Place the pre-soaked hazelnuts, pitted date and water into your blender and blend until smooth.
- 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.
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