I’ve played around with making almond milk, but just recently started branching out. A couple of days ago I made hazelnut milk and it is crazy good! I especially love it in my coffee. It has the richness of cream and the flavors of fall. There are many different methods to making your own nut milk. Just do a Google search and you could come up with endless amounts of recipes. Here is the method I followed.
1 cup raw hazelnuts
3 cups water – for soaking
2 cups of cold water – for blending
A pinch of sea salt
A nut milk bag, or fine mesh strainer, or fine cheese cloth
Soak the hazelnuts in 3 cups of water for 12 hours. Drain the nuts and rinse well. Place the nuts into the blender with 2 cups cold water. Pulverize the contents well. Strain the nut milk using the nut milk bag. Squeeze well to get out as much liquid as possible. Add a pinch of salt to the milk and stir well. Store the hazelnut milk in the fridge for 2-3 days. The milk will settle and may separate, just give it a mix before serving.
I like my milk creamy and thick like half and half. If you desire you can add more water to the blender when you get to the blending step. Also, you can play around with adding some vanilla bean to make it flavored. I don’t use vanilla extract because even when I am not doing strict whole 30, I still adhere to most of the rules. But if you are paleo and don’t mind using vanilla extract than you can
Also, you can follow this basic recipe using other nuts such as almonds or cashews.
I also made a paleo pumpkin spice coffee creamer that you can use your newly made hazelnut milk to make. Check it out here!