Make rich, creamy Hazelnut Milk using just 2 simple ingredients. Save yourself some hard-earned cash and a trip to the store by learning how to make homemade nut milk with this simple method! As an added bonus, I’ve also included instructions for making chocolate-flavored hazelnut milk. You’re welcome!
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.