Hazelnut milk is my new favorite! A few years ago, I never thought I would give up cow's milk, let alone that my main substitute would be nut and seed milk.
Hazelnut milk is my new favorite! A few years ago, I never thought I would give up cow's milk, let alone that my main substitute would be nut and seed milk.
Since almond milk goes wonderfully with granola, coffee, as a cocoa drink, maca drink, smoothies that I make for my kids, in fact with anything that calls for milk, I didn't even think about replacing it with another milk for a long time.
Now I wonder why it took me so long to try using hazelnuts. But anyway, now that I finally did, the milk turned out amazing! If I had tried using roasted hazelnuts, I probably would have gotten a Nutella-flavored drink, but since I'm a big raw food advocate (you know me :)), I had to accept the fact that I would miss out on the Nutella drink and make my own version.
However, that's why I decided to "strengthen" this recipe a bit, so that we get a full-flavored drink that you can drink without anything extra.
INGREDIENTS:
- 1 CUP (250 ML) HAZELNUTS
- 3 CUPS (250 ML) OF WATER
- 2 FRESH DATES
- 1/4 TSP VANILLA POWDER
PROCEDURE:
Soak the hazelnuts for 8 hours (or overnight) in plenty of water with a tablespoon of lemon juice. In the morning, rinse with water and drain.
Put all the ingredients in a blender. For mixing, I used a Blendtec Designer 725 with a WildSide+ bowl on the preprogrammed Whole Juicing option. With this option, you don't have to pay attention to how long it takes to mix, because the time is pre-programmed.
If you are using another blender, blend on high for 90 seconds.
When you are finished blending, you can optionally strain the milk through a special milk bag.
You can use the remaining pulp for crackers or smoothies. Straining will yield white, full-fat milk.
You can use it as a base for many drinks, such as a drink with cocoa nibs and coconut oil.
Keep the milk in a tightly sealed glass bottle in the refrigerator for up to 3 days.
Recipe by Zelanarium