Fun fact, hazelnut is Oregon’s state nut. I was born and raised in Oregon so I’ve carried that little nugget of information with me most of my life. Also, Oregonians call hazelnuts filberts. Ok, enough hazelnut factoids. Here is a lovely hazelnut milk recipe I’m excited the share with you.
I wasn’t sure what to expect with this milk alternative but it definitely exceeded my expectations. I loved it! Its creamy with a natural sweetness so no added sugar or sweetener is necessary.
I’ve become quite better at making nut milk. In the beginning, it seemed so complicated. But it’s so easy and it’s much cheaper than processed alternative milks from the grocery store. Store the milk in an airtight container in the refrigerator for up to a week. There will be natural separation, when that occurs give it a good shake and it’s ready to serve.
This recipe is perfect for those who have a sensitivity to dairy like me. Now you can have milk in your coffee or cereal without the stomach upset that follows. Also, there’s something about dairy milk that always felt so heavy to me. Nut milks don’t give me that, and for that I’m grateful.
HAZELNUT MILK RECIPE
Ingredients
- 1 1/2 cups of raw hazelnuts
- 4 cups of water
Directions
- Soak the hazelnuts in the refrigerator overnight.
- Strain the nuts and discard the liquid.
- Add the hazelnuts and water to a blender and blend until smooth and creamy (about 2-3 minutes).
- Strain the mixture using a nutbag or cheesecloth.
- Store in an airtight container and keep refrigerated.
- Enjoy!