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
Hazelnut Milk
Dive into the world of hazelnut milk – a creamy, nutty delight that transforms any ordinary meal into a gourmet experience. If this recipe touched your culinary soul, don't hold back. Share it with fellow food enthusiasts and subscribe for more such treasures from my kitchen. Your palate deserves the best!
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Servings: 2 people
Cost: $5
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Equipment
1 blender
Ingredients
- 1 cup raw (untoasted) hazelnuts, soaked
- 4 to 5 cups water
- 3 to 5 dates, soaked for 20 minutes
Instructions
- 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.
Video
Notes
Tip: if you prefer the milk non sweetened give up the dates.
Nutrition
Sodium: 24mg | Calcium: 14mg
© 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
Ingredients:
- 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)
Procedure:
- 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.
Seeking a dairy alternative that’s rich and nutty? Uncover the secrets to flawless hazelnut milk with this detailed recipe.
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