Roasted Hazelnut Milk

A mug of warm hazelnut milk surrounded by wild hazelnuts in the shell.

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5 from 2 votes

Rich, homemade hazelnut milk seasoned with maple syrup and a pinch of cinnamon. Makes 4 cups.

Prep Time5

Soaking time1

Course: Beverage, Breakfast

Cuisine: American

Servings: servings

Calories: 151kcal

Author: Alan Bergo

Cost: 5

Equipment

1 High speed blender Such as a Vitamix
1 Fine mesh strainer
1 Foot length of cheesecloth

Ingredients

1 cup (4 oz) Hazelnuts or other nuts
8 cups Filtered water chilled and separated
½ cup Maple syrup honey or your favorite sweetener
¼ teaspoon Cinnamon
1 teaspoon Wild vanilla extract optional
1 pinch Kosher salt

Instructions

Make the Nut Milk

Put the hazelnuts in a pan and toast lightly in a 300F oven for 20 minutes, then remove and cool.
Put the nuts in a container and cover with 4 cups of the water.
Drain the nuts after 8-24 hours.
Puree the soaked nuts and water in a blender and puree for 60 seconds.
Strain the mixture through cheesecloth or a nut milk bag, squeezing out as much milk as possible.
Season the nut milk to taste with maple syrup, cinnamon, and a splash of vanilla extract.

Serving Warm

Warm the nut milk to around 160-170 F. It's important not to allow it to simmer or boil as it will lose the creamy texture.
Taste and adjust the seasoning for maple and cinnamon and adjust until it tastes good to you, then serve.
As long as it's quickly chilled after pureeing the nut milk will last for 2-3 days in the fridge. After it's been heated it should be consumed within 24 hours as it will eventually start to ferment.

Video

Notes

I really enjoyed adding a pinch of ground, roasted dandelion root to batches I made. If you want to try that version, start with 1 teaspoon for four cups of nut milk. Add it while warming the mixture. You can strain it again for aesthetics.

Nutrition