You’ll only need to spend about 10 minutes of active time in the kitchen to make this homemade nut milk.
Making your own non-dairy milk ensures that it is not only gluten-free, dairy-free, and soy-free, but is also free from artificial flavors, preservatives, and stabilizers. Plus, roasting the hazelnuts provides a depth of flavor you won’t find in store-bought milk!
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If you’re looking to stock your refrigerator with more homemade vegan basics, check out my recipes for vegan sweetened condensed milk, vegan nutella, and strawberry chia jam.
🧾 Ingredients Needed
Here's everything you need to make this easy hazelnut milk recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Raw Hazelnuts: While you technically *can* buy your hazelnuts pre-roasted, I find the flavor of home-roasted nuts to be superior. As an added bonus, your house will smell amazing.
- Filtered Water: Using filtered water ensures the full, toasty flavor of the nuts shines through.
- Sea Salt: This enhances the toasted hazelnut flavor.
- Optional: To make chocolate hazelnut milk, you'll also need cacao powder and a medjool date.
🔪 Instructions
This hazelnut milk recipe is quite simple to prepare. Here’s how it’s done:
Here are step-by-step images showing how to make your own hazelnut milk. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Start by roasting the whole hazelnuts on a baking sheet in a preheated oven until toasted. Let them cool on the tray for about 30 minutes.
Step 2: Vigorously rub the hazelnuts between your hands to remove the skins — they should come off relatively easily.
Step 3: Transfer the toasted skinless hazelnuts to a high-speed blender with water and a pinch of salt and blend for a minute.
Step 4: Place a colander or sieve over a large mixing bowl and line it with some cheese cloth or a nut milk bag. Pour the mixture through the nut bag/cheesecloth and allow it to strain for 5-10 minutes.
Step 5: You can carefully squeeze the bag by holding it closed at the top to get all of the remaining milk through.
Step 6: For a chocolate version, add the prepared milk back to the blender with the pitted date and cacao powder and blend until smooth and creamy. This should take about 2-3 minutes depending on your blender.
🍽 Serving Suggestions
This delicious homemade nut milk can be put to use in any recipe that calls for plant-based milk. Here are a few ideas to try:
- Breakfast: Drizzle some hazelnut milk over your morning cereal or porridge, or use as the base for your baked oatmeal, overnight oats, or chia pudding.
- Smoothies: Blend up some frozen fruit, vegan yogurt, and your homemade nut milk for a quick and tasty breakfast or mid-afternoon snack.
- Coffee or Tea: Perfect for hazelnut lattes or hazelnut chai.
- Sweet Treats: There’s nothing like dipping your cookies into a chilled glass of homemade non-dairy milk. This recipe pairs especially well with my chocolate hazelnut cookies.
💭 Recipe Tips
Keep an eye (and your nose!) on the hazelnuts as they’re roasting. There’s nothing more disappointing than having to tip a tray of burnt nuts into the bin.
Use a high-powered blender. Pulverizing nuts to the point of turning them into milk is no easy feat! Make sure you use a high-speed blender for the best results.
Don't waste leftover pulp. You’ll have a decent amount of leftover hazelnut pulp making the recipe. Use it to bulk up your morning oats or smoothies, turn it into a no-bake tart crust, dehydrate it and turn it into toasted hazelnut meal, or use it to make no-bake energy bites or brownies.
💬 FAQs
Store your homemade non-dairy milk in a mason jar or sealed bottle and refrigerate for up to 3 days. The mixture will naturally separate when left standing — that’s the cost of skipping out on artificial ingredients and stabilizers 🤷♀️— so give it a good shake before serving.
While not all recipes are the same, my hazelnut milk is made with only hazelnuts, water, and salt. If you opt for the chocolate version, add a Medjool date and some cacao powder!
🥛 More Vegan Basics
📖 Recipe
Homemade Hazelnut Milk (Roasted & Chocolate)
Equipment
- storage jar or bottles
Ingredients
- 200 g (1 ⅔ cups) hazelnuts
- 800 ml (3 ⅓ cups) filtered water
- ¼ teaspoon sea salt
Chocolate Hazelnut Milk
- 1 medjool date pitted
- 2 tablespoons raw cacao powder or unsweetened cocoa powder
Instructions
- Roast the hazelnuts: Preheat your oven to 160°C (320°F). Place the hazelnuts on a baking sheet and bake for 12-14 minutes, until toasted. Remove the tray from the oven and allow the hazelnuts to cool for 30 minutes.Place a colander or sieve over a large mixing bowl and line it with some cheesecloth or a nut milk bag, set aside.
- Remove the skins: Rub the hazelnuts between your hands to remove the skins, they should come off relatively easily.
- Blend: Add the toasted skinless hazelnuts, water, and sea salt to a high-speed blender and blend for a minute.
- Strain: Pour the mixture through the nut milk bag/cheesecloth and allow it to strain for 5-10 minutes. You can carefully squeeze the bag by holding it closed at the top to get all of the remaining milk through.
- Chocolate milk: Add the hazelnut milk back to the blender with the pitted date and cocoa powder and blend for a couple of minutes until smooth and creamy.
- Storage: Store the hazelnut milk in a sealed jar or bottle and refrigerate for up to 3 days. The mixture will naturally separate when left standing, so give it a good shake before serving.
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