hazelnut milk
I usually drink my coffee with oat milk and a few days ago I discovered I had finished it without buying a new carton so… what to do?
Make my own plant-based milk, of course!

I had a lot of roasted and peeled hazelnuts, probably my favourite nuts of all, so I decided to give them a try. The result was amazing.

The roasting of the hazelnuts gave the milk a fantastic extra taste. You can of course use raw nuts, which are healthier, but it’s worth to try this milk with roasted ones. It will make hardly any froth for your cappuccino, though.

You will need a powerful blender and a cheesecloth to separate the milk from the pulp. A sieve won’t work because you’ll get lots of little bits of nuts in your coffee (been there, done that 😩)

It can be sweetened with a Medjoul date but I prefer it plain, prepared with just water, hazelnuts, and a pinch of salt. Salt is really important in both versions since it really brings out all the flavours.

With the remaining pulp you can prepare cakes, cookies and other sweet treats like bliss balls.

The recipes comes after the next photo. Oh, photos are made by me, of course. 🙂

hazelnut milk Hazelnut milk
1 cup of roasted hazelnuts (peeled)
3 cups of water
1 pinch of salt
1 Medjoul date (optional)

Rinse the hazelnuts and soak them in water for about 20 minutes.

Blend them with the rest of the ingredients until very finely ground.

Sieve with a clean cheesecloth.

Store in the fridge for max. 3 days.