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!
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.