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Hazelnut milk recipe

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3-4 cups warm water (for soaking)
1 tablespoon sea salt
2 cups raw hazelnuts
4 cups cold water
Optional: 3 Tbsps pure maple syrup

First. soak the nuts:

Combine the 4 cups warm water and sea salt, stirring until the salt is dissolved. Add the raw hazelnuts, making sure the nuts are covered with water completely. If necessary, add more water. Cover and let soak at room temperature for at least 8 hours and up to 24.

Drain the nuts and rinse with cool water. Proceed with recipe.

Prepare a fine sieve or colander by lining with muslin or cheesecloth and placing it over a large bowl.

In a blender, combine the soaked hazelnuts with 4 cups of fresh cold water. Puree in the blender until completely smooth (about 1-3 minutes on a standard blender). Repeat, this process until all the soaked nuts have been pureed.

Pour the pureed mixture, in batches, through the sieve, using a spoon to push the liquid through. Strain well, squeezing the cheesecloth at the end, of each sieve-full, to expel all the liquid. If wished add the Canadian Pure Maple Syrup and taste, then adjust to your liking.

Transfer to a glass jar and store in the refrigerator for up to 4 days.

Note: reserve and dry the nut pulp to add to baking recipes or for making crackers. Keep in the refrigerator or freezer and add to cakes, banana bread, muffins, or pancake batter.

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Hazelnut milk recipe

Hazelnut milk recipe

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