Yes, buying nut milk at the store is easy and convenient, but, surprisingly, so is making your own! And the freshness and flavor of homemade just can’t be beat. If you have a high-speed blender (hello, Vitamix!), you can make virtually any plant milk you desire.
I love the flavor of hazelnuts, so I keep a glass jar of this homemade blend in the fridge on the regular. Hazelnut milk is creamy, nutty, and full of nutrition. I use it as a base for smoothies, or add strawberries or cacao powder for an instant treat-in-a-glass. My secret? I don’t strain my nut milks, as I prefer them thick and milkshake-like.
Makes 4 cups
What you need:
- 4 cups water
- 1 cup raw hazelnuts
- 6 Medjool dates
- 1/2 teaspoon sea salt
For Vanilla Bean Hazelnut Milk:
- Add ¼ teaspoon vanilla bean powder or 1 whole vanilla bean chopped into 1-inch pieces
For Chocolate Hazelnut Milk:
- Add ¼ cup cacao powder
For Strawberry Hazelnut Milk:
- Add 15 fresh strawberries
What you do:
- Into a high-speed blender, add all ingredients. Blend for one minute, or until creamy.
- Enjoy as-is for a thick, milkshake-like consistency (which is how I love it!). Alternatively, strain using a nut milk bag for a smoother consistency. Keep chilled in refrigerator for up to three days.
Healthy hints:
- >> Vanilla bean powder is pricey but a little goes a long way and really elevates the flavor. My go-to vanilla bean powder is Kiva’s.
>> For the Strawberry Hazelnut Milk, be sure to use ripe strawberries for optimal sweetness!
>> If you end up straining the milk, keep the hazelnut pulp and add to your smoothies or baked goods.