Remember those hazelnut spreads that brought joy to breakfasts? Now imagine capturing that essence in a glass. Introducing, the delightful world of hazelnut milk. A choice that’s nutritious, delicious, and oh-so-satisfying.
Hazelnut Milk Recipe
- 1 cup raw (untoasted) hazelnuts, soaked
- 4 to 5 cups water
- 3 to 5 dates, soaked for 20 minutes
- Place the hazelnuts in a large bowl and fill the bowl with wateruntil they are covered.
- Cover the bowl with a towel and let sit in the refrigerator forabout 24 hours.
- After the nuts are done soaking, pour out the water and rinse them with fresh water.
- Place the nuts in your blender with about 4 cups of water.
- Add the dates.
- Blend on high for about 50 seconds or until you don’t have anymore date or nuts pieces.
- After you are done blending, you’ll have a thick, white liquid withlot of froth on top.
- Strain the milk through a bag strainer (nut milk bag), or through afine sieve (in that case use a spoon to scrape the bottom of thesieve to remove built-up hazelnut pulp).
- Store the hazelnut milk in the refrigerator for a week.
- You will need to stir or shake the milk every time you use. Use asa liquid in smoothies or drink it straight.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Making Hazelnut Milk Using a Slow Cooker: A Cozy Approach
- 1 cup of hazelnuts (soaked overnight and drained)
- 4 cups of water
- Sweetener of choice (like agave syrup, maple syrup, or dates) – optional
- Pinch of salt
- 1 tsp vanilla extract (optional)
- Preparation: Begin by soaking your hazelnuts overnight. This not only softens them, making the extraction of flavor more profound, but it also aids in a smoother milk consistency.
- Slow Cooker Time: Transfer your drained hazelnuts to the slow cooker and pour in the 4 cups of water. Set the cooker to its lowest setting. Allow the mixture to warm and infuse for around 3-4 hours. You’re not aiming to cook the hazelnuts, but to warm the water enough to extract the nut’s essence deeply.
- Blend: Once the infusion time is up, and the hazelnuts have imparted their flavor to the water, transfer the contents to a blender. Blend on high for 2-3 minutes until the mixture becomes creamy and smooth.
- Strain: Using a nut milk bag or a fine-mesh strainer, strain the hazelnut milk to separate the liquid from the hazelnut pulp. Press or squeeze to extract as much liquid as possible.
- Sweeten: Return the strained milk to the blender and add your choice of sweetener, salt, and vanilla extract. Blend again to combine.
- Serve or Store: You can enjoy the hazelnut milk warm (especially delightful during winter) or let it cool down and refrigerate. Ensure it’s stored in a sealed container.
Cooking Tips for Perfect Hazelnut Milk
- Soaking is Key: Never underestimate the power of soaking hazelnuts. It softens them and ensures you extract maximum flavor.
- Temperature Matters: When using the slow cooker, ensure it’s on the lowest setting. We want to infuse, not cook.
- Straining Secrets: Don’t toss the leftover hazelnut pulp! It’s a treasure trove. Use it in baking, smoothies, or as a topping for your breakfast.
- Freshness Factor: Always store your hazelnuts in a cool, dark place. Fresh nuts make the world of difference.
- Experiment: While I’ve given a basic guideline, feel free to adjust sweetness or add flavors like cinnamon or nutmeg to suit your taste.
Serving Suggestions for Hazelnut Milk
- Morning Bliss: Begin your day by pouring hazelnut milk over your favorite cereal or granola. The nutty flavor enhances the breakfast experience.
- For the Coffee Lovers: Elevate your regular coffee by turning it into a hazelnut latte. It adds a dimension to your caffeine fix that’s both warm and sumptuous.
- Chocolaty Delight: Pair this milk with a piece of dark chocolate or stir in some cocoa for a nutty hot chocolate. Perfect for those intimate evening get-togethers.
- Kids’ Favorite: Children, with their discerning taste buds, adore the richness of hazelnut milk. Serve it chilled with a cookie on the side. Witness their faces light up!
- Romantic Dinners: Planning a dinner for two? Finish it off with hazelnut milk served over ice, with a sprinkle of cocoa and a cinnamon stick. Intimate, cozy, and oh-so-sophisticated.
5 FAQs on Hazelnut Milk
- Can I use roasted hazelnuts for the milk? Absolutely! Roasted hazelnuts can provide a deeper flavor. However, they might slightly alter the color and taste, giving it a more toasted profile.
- Why is my hazelnut milk too thin? The consistency can be influenced by the amount of water used. For creamier milk, reduce the water in your next batch.
- How long does hazelnut milk last in the fridge? It’s best consumed within 3-4 days. Always give it a good shake before using, as natural separation can occur.
- Is hazelnut milk suitable for lactose-intolerant individuals? Yes, hazelnut milk is naturally lactose-free, making it perfect for those with lactose intolerance or seeking dairy alternatives.
- How do I store any leftover hazelnut pulp? The pulp can be refrigerated for up to 5 days. You can also freeze it for future use. It’s great in baked goods, added to oatmeal, or even in your smoothies.