I am big fan of nut and seed milks. They are so easy to make at home, nutritious and cheaper, of course. I personally think they taste better than the store bought variety. They are just so versatile and can be used in place of plain cow’s milk.
I was rummaging through my cupboard and to my delight found a small jar of hazelnuts that I completely forgot about. At that moment, I thought hazelnut milk would be a great addition to my smoothie I was about to create, and I was right! The milk tastes great alone or adding it to a smoothie gives it a sight hazelnut taste.
What is your favorite nut or seed milk?
Basic Hazelnut Milk
Yields: 3-4 cups
- 1 cup of hazelnuts, soaked for 4-6 hours (optional)
- 3 cups of water
- Sweetener: 1/4 cup of maple syrup, agave, honey or 4 dates or more depending on your sweet tooth, soaked
- 1Tbsp of vanilla flavor
- 2 Tbsp of coconut butter
- Place the ingredients in a high powered blender.
- Blend until the all the ingredients are incorporated, and the nut milk is creamy.
Notes and tips
- The hazelnut milk can be strained, but not required. It will be much more nutritious if left unstrained.
- If you do not have coconut butter (make your own with this simple recipe) or substitute with coconut oil.
- The milk keeps for 2-3 days in an airtight container in the fridge.
- Gently shake the nut milk before using.
- Add cacao and make chocolate milk.
For other healthy drink options, check out:
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