Hazelnut milk

Photo by Brian Suman on Unsplash

Nut milk is an alternative to animal milk.
It can be drunk by people who are prohibited from dairy products and simply diversify the taste of many familiar dishes. Nut milk can be drunk in its pure form, added to cocktails, coffee, baked goods. Hazelnuts must be used raw. Milk is kept in the refrigerator for 3 days. After preparing milk, the cake does not need to be thrown away – it can be added to any baked goods.


Hazelnuts – 100 g
Drinking water – 400 ml (plus 300 ml for soaking)
Honey or sugar to taste

Cooking method:

  1. Soak the shelled nuts in cold water for 10 hours. Then drain the remaining water – the hazelnuts will absorb some of it. Rinse the nuts. Part of the skin may come off – then remove it.
  2. Transfer the nuts to a blender with a knife attachment, add new water and whisk for 5 minutes. During the whipping process, the mixture will turn white and foam will appear on the surface.
  3. Next, strain the milk through a cheesecloth. Press the leftover and use it anywhere – add to sauce, cookies, smoothies. In the basic version, hazelnut milk is neutral in taste. You can diversify the taste with any additives – cocoa, salt, ground cinnamon, honey.

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