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Make rich, creamy, homemade hazelnut milk with only three ingredients in 15 minutes. It’s time to say goodbye to store-bought milk and switch to this amazing homemade nut milk that’s silky-smooth, nutty, and tastes so much better! We’ve also included instructions for four different variations. Try it today!
⭐️ Why You Should Try It
- Rich and super creamy. The milk has a silky smooth consistency and rich mouthfeel without being too heavy. It’s delicious, enjoyed chilled or warm, and perfect for making chocolate hazelnut milk!
- Wonderfully nutty taste. Roasted hazelnuts give this homemade nut milk a unique, rich, and nutty flavor that beats the store-bought ones. Not into toasty flavors? We have got you covered as well with a raw version.
- Just 3 simple ingredients. You won’t need any hard-to-find ingredients to prepare this vegan milk. Just hazelnuts, water, and salt are needed!
- Healthier than store-bought. Making your own non-dairy milk is the only way to guarantee it’s free from gluten, dairy, soy, and any artificial flavors, preservatives, or stabilizers.
📘 What is Hazelnut Milk
Hazelnut milk is a plant-based milk prepared from hazelnuts, water, and optionally a sweetener. The process of making hazelnut milk is easy. It consists of raw or roasted hazelnuts blended with water and then strained.
🌰 Ingredient Notes
Making your own plant-based milk is incredibly easy, and the result is much better than the one you get at the store! Here are the ingredients you will need:
- Raw Hazelnuts – I recommend starting with raw hazelnuts that will be roasted until golden brown. In my opinion, it yields a superior flavor compared to the hazelnuts that are already roasted. Plus, it allows you to control the roast level.
- Water – Although tap water works, I recommend opting for filtered water or bottled water for optimal flavor.
- Maple syrup – To sweeten the milk. You can use dates, granulated sugar, or even agave syrup.
- A pinch of salt – To enhance the hazelnut flavor.
🥣 How to Make It
1. Soak the hazelnuts
- Add the hazelnuts to a bowl and cover with water.
- Let the hazelnuts soak for at least 6 hours or overnight. This will not only allow the nuts to soften but will also make them more easily digestible.
2. Blend
- Drain the hazelnuts and transfer them to a high-speed blender.
- Add the water and a pinch of salt, and blend for about 30 seconds.
3. Strain the milk
- Finally, strain the blended milk through a fine nut milk bag (or a clean dish towel!) to remove the pulp and end up with silky smooth milk!
📔 Tips
- Use fresh hazelnuts. For optimal flavor, use fresh hazelnuts. Old hazelnuts tend to be rancid.
- Adjust the consistency. You can use less water for a creamier and thicker milk, or more if you prefer a lighter consistency.
- Don’t discard the pulp. Do not discard the leftover hazelnut pulp. It can be used in a multitude of ways! Check below to learn the different ways you can use it.
🍫 Variations
The best part of this recipe is that this hazelnut milk is customizable to your liking. Here are four different variations:
🌰 Raw Hazelnut Milk
With a fresh and almost herby flavor, this milk is prepared from raw hazelnuts. It is the easiest and quickest version.
- Simply soak raw hazelnuts for at least 6 hours, blend with water, and strain.
🌰 Roasted Hazelnut Milk
Definitely my favorite! If you are a hazelnut lover, you will love the roasted version. This version is best enjoyed as is or in sweet recipes, as it has a strong hazelnut flavor.
- Before soaking the hazelnuts, roast them for 10 minutes in a 350°F preheated oven.
- Next, rub them between your fingers to remove their skin.
- You can then soak the nuts and follow the rest of the process.
🌰 Mild Hazelnut Milk
This one is for the undecided. It combines half-roasted and half-raw hazelnuts. It has just a hint of toastiness but is not overpowering.
🌰 Chocolate Hazelnut Milk
When you are in need of a special treat, this is the one you want! It tastes like drinkable Nutella!
- Heat 1 and 1/2 cups of hazelnut milk with 2 tablespoons of cacao powder, a tablespoon of maple syrup, and 1/2 tsp of vanilla extract for 3-5 minutes or until hot.
🍪 How to Use the Leftover Hazelnut Pulp?
Wondering what to do with the hazelnut pulp leftover after straining the milk? Here are a few ideas:
- Add to smoothies: Add a few tablespoons of hazelnut pulp to your smoothies or yogurt for a delicate hazelnut flavor.
- Make granola bars: Use it as a base to make either granola or granola bars.
- Make vegan Nutella: Blend the pulp with melted dark chocolate, powdered sugar, and a few tablespoons of coconut cream to make a delicious chocolate spread.
- Use in baking: Replace the almond flour with hazelnut pulp in cookies, brownies, etc.
How to Dehydrate Hazelnut Pulp
If you plan on using hazelnut pulp in baked goods, I highly recommend dehydrating it before use. To do so, spread the hazelnut pulp in an even layer on a baking sheet and dehydrate it for about 2 hours in a 200° F (93°C) preheated oven. Stir the pulp a few times during baking.
☕️ Where to Use Hazelnut Milk?
Due to its nutty flavor, hazelnut milk is best used in sweet recipes like:
- Oatmeal: Cooked or overnight oats.
- Latte: To add a delicious hazelnut flavor to your coffee!
- Hot Chocolate: As stated above, to make a hot chocolate with a Nutella flavor.
- Smoothies: Hazelnut milk + banana + cacao powder? A match made in heaven.
- Baked goods: It adds just a hint of nuttiness, but we didn’t find it added a lot of flavor in muffins or cakes, for example.
❄️ Storing and Reheating
- To store: For ideal freshness, consume this hazelnut milk within three days. After that, it tends to separate and doesn’t taste as good. Store it in the refrigerator and give it a quick shake before using.
- To reheat: You can enjoy this milk chilled or hot. To warm, simply heat it in a pot over low-medium heat for 3-5 minutes.
💬 FAQ
It is possible. However, you will have to rely on a stabilizer such as gellan gum.
That is a tough question, as it is very difficult to calculate the amount of hazelnuts left after blending and straining.
Yes, however, the milk will be thinner and not as creamy.
You will absolutely love this non-dairy hazelnut milk! It’s incredibly creamy, rich, and packed with a delightful nutty flavor that will leave you craving more.
🥛 More Plant-Based Milk Recipes
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
How to Make Hazelnut Milk (Raw + Roasted)
Ingredients
- 1 cup raw shelled hazelnuts
- 3 cups water
- 1/8 tsp salt
- 1 tbsp maple syrup optional
Instructions
- For the raw version: Soak the hazelnuts in cold water for at least 6 hours or overnight.
- For the roasted version: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the hazelnuts on the baking sheet and roast for about 10 minutes. Let cool for 20 minutes before rubbing the hazelnuts between your fingers to remove their skin. Transfer the hazelnuts to a bowl and soak for at least 6 hours or overnight.
- Once the hazelnuts have soaked, drain and transfer them to a high-speed blender. Add the 3 cups of water and the salt, and blend on high for about 30 seconds.
- Place a nut milk bag (or thin cloth) in a large bowl or container. Pour the hazelnut milk through the nut milk bag to remove the hazelnut pulp. Squeeze with your hands to remove all of the milk. Discard the hazelnut pulp or use it in baked goods.
- Transfer the strained milk to a clean jar or glass bottle and store it in the refrigerator for up to 5 days. Note: The milk will separate after a few hours. This is normal. Just give it a good stir.
Notes
- Use fresh hazelnuts. For optimal flavor, use fresh hazelnuts. Old hazelnuts tend to be rancid.
- Adjust the consistency. You can use less water for a creamier and thicker milk, or more if you prefer a lighter consistency.
- Don’t discard the pulp. Do not discard the leftover hazelnut pulp. It can be used in a multitude of ways! Check below to learn the different ways you can use it.
- For a mild version: Roast only half of the hazelnuts. Soak roasted and raw for at least 6 hours.
- For a chocolate version: Heat 1 and 1/2 cups of hazelnut milk with 1 tablespoon of cacao powder, an extra tablespoon of maple syrup, and 1/2 tsp of vanilla extract for 3-5 minutes or until hot.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Amen!! 🙂