Over the nearly four years that my blog has existed I have repeatedly shared my dislike of cow milk. (I do still use it for cooking and baking purposes as well as in my morning coffee.) I have also shared my favorite non-dairy milk alternatives that I like to drink and prepare myself. I love both my homemade soy and almond milks, but I also like to experiment with new “milking” ingredients. Today I want to share with you this homemade hazelnut milk recipe.
The process for hazelnut milk is the same as soy, almond or any other nut based milks. You soak the nuts, blend, strain, and sometimes boil or simply serve after straining. The other similarity is that making your own homemade non-dairy milks is not only healthier but also less expensive. When we make a batch we can control the quality of the ingredients and omit those awful additives that our bodies don’t need. Just pick up a package and read the ingredients, some brands add oils or starch — blah! You could also look at this as a fun experiment to try at least once.
Before we get to the “recipe” I want to give you a couple of tips I have discovered in making my own hazelnut milk.
- Always taste the hazelnuts to make sure they are not stale — this effects the taste, obviously.
- Hazelnuts are difficult to blanch so ones with skin on can be used. I’ve tried it both ways.
- Don’t boil homemade hazelnut milk, it curdles. I boil my almond milk to prevent it from separating but it just doesn’t work with hazelnuts.
- If using in coffee or tea, pour the prepared coffee/tea into the hazelnut milk. It won’t curdle.
- 100 g or 3.5 ounces hazelnuts
- 2 cups or 500 ml water
- natural sweetener of choice (like sugar, maple syrup, dates etc.)
- 1 large pot or bowl
- muslin or cheese cloth or a clean kitchen towel
- Place the hazelnuts in a large container, fill with water and leave to soak overnight.
- Drain the water, rinse, and place the hazelnuts in a blender. If using a sweetener add it now. Pour the water into blender, blend until hazelnuts have completely broken down. Place muslin/cheese cloth over a colander and place onto of large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out as much liquid as possible. Serve straight away or store in the refrigerator until you are ready to use. It will keep fresh for 5 days. The milk might separate a bit while it sits, just give it a quick stir or shake and it's ready.
The taste, much like almond milk, is a lightly creamy and hazelnutty flavour. I have yet to bake or cook with this but I do love it in my coffee, tea and to simply enjoy on it’s one.
Don’t throw out the leftover ground up hazelnut , tomorrow I will share a savory recipe to use it in. Enjoy!
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