Rich, creamy, and perfectly toasty, this recipe for Hazelnut Milk requires just 3 ingredients and only a few minutes of active prep work. If you’re new to the world of homemade nut milk, this is an excellent place to start! Best of all, I’ve also added instructions on how to make hazelnut chocolate milk because you know I have a serious sweet tooth. Hooray!
📖 What To Expect
- Quick & Easy Preparation - You’ll only need to spend about 10 minutes of active time in the kitchen to make this homemade nut milk.
- Rich, Creamy Texture - Perfect for drizzling over a bowl of oats or stirring into your afternoon tea.
- Deliciously Nutty Flavor - Roasting the hazelnuts provides a depth of flavor you won’t find in store-bought nut milk.
- Wholesome Ingredients - 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.
🧾 Ingredients Needed
- 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 - If you want to use a different style of salt, refer to a conversion chart for proper measurement.
🥣 How To Make Hazelnut Milk
This hazelnut milk recipe is quite simple to prepare. Here’s how it’s done:
Step 1: 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.
Step 2: Prep. Place a colander or sieve over a large mixing bowl and line it with some cheesecloth or a nut milk bag, set aside.
Step 3: Remove the nut skins. Rub the hazelnuts between your hands to remove the skins — they should come off relatively easily.
Step 4: Blend. Add the toasted skinless hazelnuts, water, and sea salt to a high-speed blender and blend for a minute.
Step 5: 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.
Optional Variation — Chocolate Hazelnut Milk
If you’re in the mood for more of a sweet treat, consider making homemade Hazelnut Chocolate Milk instead! If you do, you will also need:
- Medjool Date - My blog name, “Addicted to Dates,” is not an exaggeration! I love using these naturally sweet dried fruits as a much healthier sugar alternative.
- Raw Cacao Powder - I love the nutritional benefits of cacao, but you’re welcome to use unsweetened cocoa powder in its place.
Follow the recipe as described above, then 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
While I don’t have any specific recipes with hazelnut milk per se, your homemade creamy deliciousness can be put to use in any recipe that calls for plant-based milk. Here are a few ideas to try:
- Oatmeal - Drizzle some hazelnut milk over your morning porridge, or use it to make your baked oatmeal taste faintly of rich, nutty hazelnuts.
- 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 - Chobani hazelnut creamer has nothing on this from-scratch recipe.
- Pastries & Sweets - 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.
Since “good for you” is a subjective term and I’m not a licensed nutritionist, I hesitate to make any health claims here. That said, this hazelnut milk recipe is made using just nuts, filtered water, and a pinch of salt, so I personally feel good about enjoying it.
Store your homemade non-dairy milk in a sealed jar or 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
- 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
- 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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