Homemade Hazelnut Milk Recipe

Hazelnut MilkI’ve been making homemade almond and cashew milk lately. I prefer it to store bought nut milks that have preservatives, sugars and other added ingredients. I use my nut milks as a liquid in my green smoothies. It helps to boost the fat a little and make the smoothies creamier.

This homemade hazelnut milk isn’t going to be as strong as hazelnut coffee creamer because it doesn’t use artificial hazelnut flavoring. However, it does have the same wonderful hazelnut flavor. I have added it to smoothies and it adds just a hint of hazelnut.

You can also use it to make raw vegan ice creams instead of almond milk.

Homemade Hazelnut Milk Ingredients:

  • 1 cup raw (untoasted) hazelnuts, soaked
  • 4 to 5 cups of water
  • 3 to 5 dates, soaked for 20 minutes (optional, to sweeten)

Directions:

Step 1: Place the hazelnuts in a large bowl and fill the bowl with water until they are covered. Cover the bowl with a towel and let sit in a cool place for about 24 hours. You can soak them in the refrigerator to avoid risk of fermentation.

After the nuts are done soaking, pour out the water and rinse them with fresh water.

Step 2: Place the nuts in your blender with about 4 to 5 cups of water. Add the dates if you are using them. I have a Vitamix, but you can use any high speed blender.

Blend on high for about 50 seconds or until you don’t have any more date or nuts pieces. After you are done blending, you’ll have a thick, white liquid with lot of froth on top.

Step 3: Strain the milk through a bag strainer (nut milk bag), or through a fine sieve. I prefer to use a sieve, but a nut milk bag will allow you to get more of the milk, although it may be slightly messier.

If you are going to use a sieve, use a spoon to scrape the bottom of the sieve to remove built-up hazelnut pulp. Once all of the milk has been drained, remove the pulp before adding more milk to be strained. You can use a large spoon to press the pulp into the sieve and get more of the milk.

Store the hazelnut milk in the refrigerator and use it up within a week. You will need to stir or shake the milk every time you use it since it will settle. Use as a liquid in smoothies or drink it straight. Use it as you would regular dairy milk.

Discover more nut milk recipes on the whole food recipes page.


Tracy Russell is the creator of the Green Smoothie Weight Loss Program, The 30-Day Whole Foods Challenge, and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.