Homemade Hazelnut Milk
Homemade Hazelnut Milk takes approximately 8 hours and 30 minutes from beginning to end. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 88 calories. For 28 cents per serving, you get a beverage that serves 8. It is brought to you by Blogging Over Thyme. 1237 people were impressed by this recipe. Head to the store and pick up water, hazelnut milk, vanillan extract, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a tremendous spoonacular score of 98%. Homemade Vanilla Hazelnut Milk Latte, Chocolate Hazelnut Milk and Honey Cinnamon Cashew Milk | Beyond Almonds, and Chocolate-Hazelnut Milk Shake are very similar to this recipe.
Servings: 8
Ingredients:
1 Medjool date, pitted
1 cup homemade hazelnut milk (see above)
3/4 cup hazelnuts
1 heaping tablespoon of unsweetened cocoa powder
1/4 teaspoon vanilla extract
3 1/2 cups cold water
Equipment:
blender
bowl
Cooking instruction summary:
Homemade Hazelnut Milk:Place the hazelnuts in a bowl or blender container. Add the water, and allow the hazelnuts to soak in the refrigerator, covered, for at least 8 hours, or overnight.Once the hazelnuts have soaked overnight, place in the blender and add the vanilla extract. Cover with lid and blend until consistently white in color and hazelnut is finely blended and ground.Place a sieve (lined with a coffee filter), cheesecloth (secure with rubber band), or nut bag over a container of your choosing, and strain the hazelnut milk and separate the hazelnut pulp. Go slowly—you may need to do this step in batches depending on the size of the container and sieve. If you are using a coffee filter, this step could take as long as 30 minutes or longer.Chill and store the hazelnut milk in a covered container in the fridge for up to 2-3 days (shake before using).Chocolate Hazelnut Milk:Place cold hazelnut milk, cocoa powder, and the date in a blender and puree until very smooth. Serve immediately.
Step by step:
Place a sieve (lined with a coffee filter), cheesecloth (secure with rubber band), or nut bag over a container of your choosing, and strain the hazelnut milk and separate the hazelnut pulp. Go slowly—you may need to do this step in batches depending on the size of the container and sieve. If you are using a coffee filter, this step could take as long as 30 minutes or longer.Chill and store the hazelnut milk in a covered container in the fridge for up to 2-3 days (shake before using).Chocolate Hazelnut Milk
1. Place cold hazelnut milk, cocoa powder, and the date in a blender and puree until very smooth.
2. Serve immediately.
Homemade Hazelnut Milk
1. Place the hazelnuts in a bowl or blender container.
2. Add the water, and allow the hazelnuts to soak in the refrigerator, covered, for at least 8 hours, or overnight.Once the hazelnuts have soaked overnight, place in the blender and add the vanilla extract. Cover with lid and blend until consistently white in color and hazelnut is finely blended and ground.
Nutrition Information:
covered percent of daily need
