Hazelnut Milk Recipe By Tasty
HAZELNUT MILK RECIPE BY TASTY
Here's what you need: raw hazelnuts, vanilla extract, honey, unsweetened cocoa powder, salt, water
Provided by Greg Perez
Categories Breakfast
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, soak raw hazelnuts in 2 cups (475 ml) of water overnight.
- Drain the bowl of water and place the hazelnuts in a blender.
- Add 1 tablespoon vanilla, 2 tablespoons honey, 2 tablespoons unsweetened cacao powder, 1 pinch of salt, and 4 cups (945 ml) of water to the blender.
- Blend the mixture on high for 90 seconds.
- Use a cheesecloth to strain the liquid into a pouring container.
- (Optional) refrigerate 1-2 hours or serve immediately.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 18 grams, Fat 18 grams, Fiber 3 grams, Protein 5 grams, Sugar 12 grams
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- 1. Place hazelnuts in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and refrigerate. Soak nuts at least 2 hours and up to 12 hours to soften.
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- Homemade Hazelnut Milk: Place the hazelnuts in a bowl or blender container. Add the water, and allow the hazelnuts to soak in the refrigerator, covered, for at least 8 hours, or overnight.
- Once the hazelnuts have soaked overnight, place in the blender and add the vanilla extract. Cover with lid and blend until consistently white in color and hazelnut is finely blended and ground.
- Place a sieve (lined with a coffee filter), cheesecloth (secure with rubber band), or nut bag over a container of your choosing, and strain the hazelnut milk and separate the hazelnut pulp. Go slowly—you may need to do this step in batches depending on the size of the container and sieve. If you are using a coffee filter, this step could take as long as 30 minutes or longer.
- Chill and store the hazelnut milk in a covered container in the fridge for up to 2-3 days (shake before using).
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