Two-Ingredient Hazelnut Milk

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< 1 min read
Summary

Two-Ingredient Hazelnut Milk is as simple as it sounds! Hazelnuts are soaked in water, drained, then blended together to make this decadent, creamy, homemade plant milk that is rich and full of flavor. Hazelnuts offer a completely different flavor experience compared to almond or soy milk, so add this to your plant-based recipe repertoire if you’d like to expand your plant milk palate. This slightly sweet and nutty milk works well in both sweet and savory dishes!

Yields4 ServingsPrep Time15 minsTotal Time15 mins

Two-Ingredient Hazelnut Milk

Ingredients

 1 ½ cups raw hazelnuts (soaked in room temperature water 2 - 4 hours or overnight, see Chef’s Notes)
 3 cups water
 2 pinches salt (optional)

Directions

1

Drain and rinse hazelnuts after soaking and transfer them to a blender.

2

Add the water and salt, if using.

3

Blend until smooth, which may take several rounds of blending depending on the type of blender you’re using.

4

Transfer the milk to a large-mouthed pitcher: Position a nut milk bag or clean tea towel inside the pitcher with the opening of the nut milk bag (or tea towel ready to catch the nut milk and its pulp) facing up.

5

Pour the hazelnut milk into the bag or tea towel so that the liquid runs through the bottom and the nut pulp is left in the bag or towel. You’ll want to squeeze the liquid starting from the top, holding the top closed with one hand and squeezing down to press out the liquid with the other hand.

6

Continue squeezing until all of the liquid has been strained. Reserve the pulp to use in muffins or baked goods (see Chef’s Notes for ideas) or compost.

7

Transfer the milk to a 32-ounce mason jar or other airtight container and store in the refrigerator for up to 7 days.

Chef's Notes

Prep Ahead
Soak the hazelnuts ahead of time, drain, and store in an airtight container in the refrigerator for up to 3 days before making the milk.

What To Do With Leftover Nut Pulp
Dehydrate the pulp for 2–3 hours on your oven’s lowest setting to make a nut meal that can be substituted for some of the flour in baked goods.

Mix it with nuts and seeds along with a sweetener of your choice, spread it out evenly on a parchment-lined baking sheet, then bake until crispy for a homemade granola.

Stir into your morning oatmeal for a nutty flavor.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

 1 ½ cups raw hazelnuts (soaked in room temperature water 2 - 4 hours or overnight, see Chef’s Notes)
 3 cups water
 2 pinches salt (optional)

Directions

1

Drain and rinse hazelnuts after soaking and transfer them to a blender.

2

Add the water and salt, if using.

3

Blend until smooth, which may take several rounds of blending depending on the type of blender you’re using.

4

Transfer the milk to a large-mouthed pitcher: Position a nut milk bag or clean tea towel inside the pitcher with the opening of the nut milk bag (or tea towel ready to catch the nut milk and its pulp) facing up.

5

Pour the hazelnut milk into the bag or tea towel so that the liquid runs through the bottom and the nut pulp is left in the bag or towel. You’ll want to squeeze the liquid starting from the top, holding the top closed with one hand and squeezing down to press out the liquid with the other hand.

6

Continue squeezing until all of the liquid has been strained. Reserve the pulp to use in muffins or baked goods (see Chef’s Notes for ideas) or compost.

7

Transfer the milk to a 32-ounce mason jar or other airtight container and store in the refrigerator for up to 7 days.

Notes

Two-Ingredient Hazelnut Milk