Homemade Hazelnut Milk

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!

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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

2 cups raw hazelnuts
3 1/2 cups water
1 tsp vanilla extract or ground vanilla bean
optional add ins: 2 dates or honey for a sweet taste

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. :)

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