Here is my easy recipe with pictures on how to make hazelnut milk.
I’m not a fan of soy milk since soy can mess with your hormones a bit and I’m not a fan of almond milk (however this recipe works for all nuts!). So I decided to try hazelnuts. Next I’ll try macadamia nuts and perhaps mix them up!
So here we go!
What You’ll Need to Make Hazelnut Milk:
Bag of raw hazelnuts with no shells, filtered water, and you can add sweetener if you want (I don’t). For a sweetener I recommend a bit of honey.
You will also need a muslin bag or you can use a clean fabric that doesn’t shed fibers.Soak hazelnuts in a jar/bottle filled with filtered water in the fridge overnight. (note that this only made a little more than half of one of these bottles of hazelnut milk, so maybe use something bigger and remember you can add some more water in the blending phase, but that will water it down. Its about 6 cups of filtered water per every cup of raw hazelnuts give or take. I don’t toss the water that has been with the hazelnuts overnight, some recipes do.The next day the water will be a bit milky looking!Put in a blender and blend, blend, blendGet your muslin bag or cloth readyI like to also use a strainer for added filtering and a large bowl or a large glass measuring pitcherPut muslin over strainer (if you are using one) and put that over bowl or whatever you are putting the milk into.Squeeze, Squeeze, SqueezePut into a container with a lid to store in your fridge. If you feel you need a little more milk, put grounds back into blender and add a bit of filtered water. Doing so too much will make the milk more watered down though, be warned. Enjoy up to 5 days in the fridge! Shake before use. I add sweetener per use rather than making it all sweet.
I also use hazelnut milk to make hazelnut gelato using my Cuisinart Ice Cream Maker.
If you make almond milk instead of hazelnut, be sure to save the almond grains and make almond flour! It’s super easy just spread out on a pan covered in a cookie sheet. Put in your oven at the lowest setting for 1-3 hours until it’s dried out. You’ll want to check in on it often and feel free to leave the oven door cracked open to release the steam. Once it’s good and dried out, put it in a grinder and you’re done. You’re ready to make macarons!
Don’t forget to comment and let me know if you were able to make hazelnut or any other nut milks. Be sure to share this post, so more people can enjoy home-made nut milks!