Homemade Hazelnut Milk

Print Friendly

Making your own milk is easier than you think.  I already have recipes for Homemade Almond Milk and Homemade Hemp Milk.  Now I can add hazelnut to the list.  This, by far, is my favorite.  Now if only hazelnuts weren’t so darned expensive!

milk 3

Making hazelnut milk is very similar to almond.  You will need to have some items on hand.  First, you need to get a good extra fine cheesecloth.  I made the mistake of buying the wrong one the first time around.  I got this one off Amazon and it works great.  Next, you will need an extra fine strainer and a large bowl.  Lastly, it helps to have a funnel when pouring the finished milk into a jar.  I store mine in a large mason jar.

Homemade Hazelnut Milk

Homemade Hazelnut Milk

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Homemade Hazelnut Milk

Ingredients

Instructions

  • Soak the hazelnuts in water overnight.
  • Drain and rinse.
  • Put the rinsed hazelnuts, water and vanilla into a blender and blend for about 2 minutes.
  • Cover the fine mesh strainer with the cheesecloth and pour the blended mixture slowly into the strainer. I only do a small amount each time.
  • Grab the cheesecloth and “milk” the nuts until it seems like you can’t get any more.
  • Empty the leftover “meal” onto a lined baking sheet.
  • Repeat these steps until the whole mixture is strained.
  • Using a funnel, carefully pour the milk into a container and store in the fridge. It should keep for at least a week.

Keep in mind that it will separate in the fridge so you will have to give it a good shake before using it. You can dry out the leftover meal in the oven. Bake it on about 200 for a few hours until it feels dry. It think you can do it in the dehydrator as well. I have plans for the meal as well so make sure you save it.

http://mywholefoodlife.com/2013/03/12/homemade-hazelnut-milk/

36 thoughts on “Homemade Hazelnut Milk

  1. OMG. Why hasn’t someone started selling that stuff already??? THANK YOU! (Yes, we do need to find hazelnuts for less $$$, though.)

  2. This Hazelnut Milk is wonderful. I have been using it as creamer. I used it to replace half the milk in my oatmeal too. I really like it. Thanks for the recipe.

    1. For one cup serving size it is about 110 calories, 3.5 grams of fat, 18 grams carbs, 2 grams protein and 30% calcium.

      1. I just made your recipe and it smells incredible! One question, is this the nutritional value for the milk including sweetener or just the nuts/water/vanilla? Thanks in advance!

    1. Yes, but I would add them after you “milk” the nuts. That way, they don’t get stuck in the cheesecloth.

    1. I have done it both ways. If you roast the hazelnuts for about 10 minutes at 400, the skins should come right off when you rub the nuts between your palms. Wait until they cool to do that though. :)

  3. Oh yes! I happened upon this because here in Turkey, hazelnuts are the cheapest nuts around! So lucky me, I get to have hazelnut milk now!

  4. I’m excited to try this recipe–thank you! One question: do I use the soaking water as the water you combine with the nuts in the blender, or is it fresh water? Thanks again!

    1. You rinse the soaking water and then add new water to mix with the nuts. I hope you enjoy the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>