Hazelnut Milk

Late to the party.  That's how I felt about the almond milk fad but not anymore....

And once you taste hazelnut milk, you may never be satisfied with any other milk.

You'll need a high power blender, a mixing bowl, a strainer and a nut milk bag. Nut milk bags are finer than cheesecloth; you can use cheesecloth if you don't mind more pulp. Nut milk bags are usually found online or at local health food stores for under $10.  (These bags are also great for straining out pulp if you are using your blender to juice.)

Not sure how to identify a nut milk bag?  Here is a visual: 

I bought an inexpensive metal strainer at Garden Ridge.  If you don't want to go top dollar for one, I recommend looking at places like Garden Ridge, Big Lots, etc. 

As for the ingredients, you will need the following:

3 1/2 cups of water
1 date
1 tablespoon lemon juice
1 cup hazelnut, soaked for an hour then rinsed and drained
pinch of sea salt

Combine all the ingredients in a high powered blender.

Blend for 1 minute or until all ingredients are liquefied.

Place the strainer over a mixing bowl and line with the milk bag.


Pour the freshly blended mixture into the nut milk bag.  This will filter out the hazelnut pulp.  I usually let it drain for a while then use my hands to apply force to speed along the process. 

Place the filtered milk into an airtight container and store in the refrigerator. It should keep for 4-5 days. 

I like to use it in my coffee, cereal and baking.  Basically, anywhere you use milk you can substitute with the hazelnut milk just be cognisant of the hazelnut flavor and the sweetness of the date.  

I dehydrate the hazelnut pulp left behind in the nut milk bag then grind it into meal to use in baking and sprinkling atop yogurt.  You can also use an oven set at the lowest temperature possible with the door ajar to dehydrate.  It usually takes a couple hours.   

And there you have it... go ahead ... try it... be a trendsetter!