I am fully aware that this looks just like any ordinary old milk….But looks can be deceiving. This is ROASTED HAZELNUT MILK. Oh My Freak! I almost died after taking the first sip – think Nutella minus the chocolate….Creamy, fragrant hazelnutty goodness. This is hands down the best milk I have ever tasted – including dairy milk.
The other nice thing about this milk is that hazelnuts don’t need to be soaked before making the milk – so if you run out of almond milk and don’t have time to soak almonds – grab some hazelnuts and voila! You also don’t need to worry about the skins – leave them on as it makes no difference.
- maple syrup/dates/honey (optional but recommended)
I like to use a ratio of 4:1 with my nut milks – so 4 cups of water to every 1 cup of nuts. So place 4 cups of water and 1 cup of hazelnuts into your blender and blend until smooth and milky. Strain through a nut milk bag or a stocking – gently squeezing out any extra water from the pulp. Quickly rinse out the blender – you don’t want little nutty bits in your smooth milk. Pour milk back into the blender and add a tablespoon or 2 of maple syrup (this is the yummiest) or honey or a date or 2 and blend until smooth. Taste test and if you approve – pour into a glass jar, seal and store in the fridge for about 3 days.
I love heating a mug of this with a bit of extra maple syrup as a comforting pre-bed drink. I also thoroughly enjoyed this over my homemade cereal bites:
I’ll be posting that yummy cereal recipe later this week:) PLEASE don’t throw away the nut pulp – it is going into this cereal! Never throw away any nut pulp – almond, hazel nut, brazil nut – keep it all. After squeezing out all the excess liquid, place it in a seal-able bag/container and pop into the freezer. It will wait there patiently until you decide to make this cereal;)
Have a fabulous week!