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Homemade Hazelnut Milk

Makes about 2 3/4 cups
Time 10 hr 15 min
This milk substitute has a particularly rich flavor, making it excellent over cereal or fresh berries and a nice addition to chai tea. The flavor of the milk should be balanced as it is, but if you like, you can add a pinch of salt and a few drops of honey or agave nectar. Watch our how-to video.
Ingredients
  • 1 cup hazelnuts
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Method

Place hazelnuts in a bowl and cover by several inches with water. Cover and refrigerate at least 10 hours or overnight. Drain and rinse hazelnuts.

Combine hazelnuts and 3 cups fresh water in a blender and blend until very smooth. 

Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag. 

Discard pulp or save to use in baked goods, soups, oatmeal or smoothies. 

Refrigerate hazelnut milk in an airtight container for up to 3 days and stir well before each use.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup hazelnuts
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.