Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

143 comments

caramelhazelnutmilkrecipe   Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

Summer is known for having a slower pace, but this season looks like it will be more productivity-seeking than anything. Eric and I sat down the other night and made a big list of all the stuff we want to complete (or at least get underway) before this fall. Maybe we’re a bit over-ambitious, but we figure now is the time to take advantage of our free arms, restful sleep (at least for him), and long summer evenings. More than anything, I think it makes us feel more in control of our big upcoming life change, even if the sense of control/organization is merely a myth. Whatever works, I say.

Among the house renos that we’re tackling, another big project that we’ve been working on is starting a new business. It’s the project we’re most excited about, but it’s also the thing that has been the most challenging and gray-hair inducing over the past several months. Lots of research, roadblocks, legal documents, design, obsessing over details, etc. I enjoy this project immensely because it’s so near to my heart, but my lack of patience doesn’t suit me well for this type of slow-to-make-progress work. It always amazes me how long things take. I guess that’s why I love blogging so much. I can work on a post for a few days and then hit publish. Taking 3 years to write a cookbook was the ultimate challenge, but it helped me appreciate the valuable lessons and learning opportunities along the way. I think this new project is already doing that. Considering all the obstacles we’ve faced with this hopeful business I know it’s still a bit too early to divulge all the details, but when things start coming together a bit more I’ll be sure to share!

On the recipe front, I’m still making a lot of quick and easy recipes! I’ve been on a big homemade nut milk kick over the past couple weeks. Tell me, is there anything better than guzzling a cold jar of homemade milk straight from the fridge? This is my first time making hazelnut milk, but let me tell you it’s the best milk (from any source!) that I have ever tasted. I was really not expecting to love hazelnut milk so much, but it just worked. I made two batches on the weekend and both disappeared within 24 hours. Hazelnuts are a splurge-worthy purchase for me so it’s more of an once in a while treat rather than an everyday affair, but I guess that makes it even more special. It’s the kind of homemade nut milk you whip out to dazzle house guests or simply to treat yourself, just because. It’s a drink that reminds you just how satisfying plant-based milks can be when you feel a bit burned out on the store-bought stuff.

With a super creamy, nutty base and notes of caramel, cinnamon, and vanilla bean, this nut milk is fit for a high end coffee shop. Actually, it would be my dream come true if I walked into a coffee shop one day and they had this milk as an option! Just like I hoped, this hazelnut milk is the most amazing compliment to a morning cup of coffee or black tea. Coffee and hazelnuts are a match made in h-e-a-v-e-n. Yesssssssss! Skip the creamer and try this out instead.  Or simply chug it back with abandon, pour some into a bowl of cereal, or blend it into a chocolate hazelnut smoothie or ice cream shake. I think I’ll do that next.

Note: I used a ratio of 3/4 cup hazelnuts and 1/4 cup almonds, but feel free to use 1 cup of hazelnuts if you prefer.

homemadehazelnutmilk   Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

By

5 from 6 reviews
print icon   Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

Decadent, luxurious, and totally splurge-worthy, this homemade hazelnut milk is fit for a high end coffee shop and it pairs perfectly in a cup of coffee or black tea. I use a mix of soaked hazelnuts and almonds, but feel free to use all hazelnuts if you prefer. It's lightly flavoured with notes of caramel (from Medjool dates), cinnamon, and a whole vanilla bean and I imagine you could turn it into a chocolate hazelnut milk quite easily by adding a bit of dutch-processed cocoa powder. This recipe is lightly adapted from my Homemade Almond Milk recipe.

Yield
3-3 1/2 cups
Soak time
overnight or 2-8 hours
Prep Time
Cook time
0 Minutes
Total Time

Ingredients:

  • 3/4 cup raw hazelnuts
  • 1/4 cup raw almonds
  • 3 1/2 cups water
  • 2 1/2-3 pitted Medjool dates, to taste
  • 1 vanilla bean, roughly chopped
  • 1/2 teaspoon cinnamon
  • tiny pinch of fine grain sea salt (optional)

Directions:

  1. Place hazelnuts and almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
  2. Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla bean, cinnamon, and salt (if using).
  3. Cover and blend on highest speed for 1 minute or so.
  4. Place a nut milk bag (here is the bag I love) over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 minutes, so be patient. You should be left with about 1 cup of pulp in the bag. See my tips below on using the leftover pulp.
  5. Rinse out blender and pour the milk back in. Now, pour it easily into a Mason jar and secure with lid. Chill in the fridge. It will stay fresh for 2-3 days. Give the jar a good shake before enjoying. Drink it alone, use it in cereal or smoothies, make hot oatmeal, and one of my favourites - use as a creamer in coffee or black tea.

Tips: 1) If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup instead of dates. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.

2) Ideas for using leftover pulp: stir into oatmeal or muffin batter, add to smoothies, make crackers, or you can even dehydrate it and then blend it up to make hazelnut meal. You can freeze it for a later use too.

3) You might be wondering – If I don’t have a nut milk bag can I use a fine mesh sieve? Yes you can. I don't find the milk gets as smooth compared to using a nut milk bag, but if you strain it several times, it comes out decent. Also, feel free to try a cheesecloth (you can even line the sieve with a layer of cheesecloth).

hazelnutmilk   Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

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{ 143 comments… read them below or add one }

Erica { EricaDHouse.com } June 24, 2014

I’m trying to get my boyfriend to start drinking more almond/non-dairy milk and I think this recipe may be the trick to swaying him. Looks divine!

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Abby @ The Frosted Vegan June 24, 2014

How did I never think to use hazelnuts for milk?! Brilliant! I can’t wait to hear about this new venture! : )

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Jill June 24, 2014

Hazelnut milk is delicious and all but now I’m DYING to know what your new business is! Starting a business with a baby on the way? You’re awesome!

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Heather J June 24, 2014

Looks great!

How did you use the leftover hazelnut/almond pulp? I always hesitate to make nut milk because then I have to think of a use for the pulp! I can only eat so many cookies and I find the texture of pulp isn’t great in things like muffins, etc.

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Angela June 24, 2014

I’ve been adding a bit to my morning smoothies – nice fibre boost!

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Hilary July 5, 2014

Could you put leftovers in granola? Still new at homemade.

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Mai-Lis @ A Sunshiny Day June 24, 2014

I’ve never had hazelnut milk but this looks SO good, can’t wait to give it a try!

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Laura @ Raise Your Garden June 24, 2014

While I agree- this is the stuff coffee shops are built upon…… I don’t think I know of any coffee shops that offer this as an option!!

But it’s surely what I would order!!!

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Medha June 24, 2014

I’ve never had hazelnut milk, but I love them so I’ve got to try it! These pictures are stunning. I’m always out to try new non-dairy milks :)

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Averie @ Averie Cooks June 24, 2014

Homemade nut milk is the best! and when you blend it up with some dates, mmm, I could drink a gallon :) pinned!

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Stephanie June 24, 2014

Gosh, just the name of this post makes me weak at the knees, another recipe to pin for ‘when I’ve saved up for my vitamix!’ Thanks for another great recipe!

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Charlotte June 24, 2014

Stephanie, my dream is to own a vitamix too!

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Texas Gal June 25, 2014

I ended up going with the top-rated middle of the road blender recommended on different sites, and have had GREAT results with it. The Breville Hemisphere Control. It may take a couple of minutes longer than a Vitamix, but is a great alternative for those of us who don’t want to, or can’t afford to, plunk down a lot of money for a blender. It can totally handle soaked nuts as well as greens.

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Amy July 24, 2014

You want a Vitamix (I have one, they’re awesome) – get one from QVC – they offer free (no interest) easy-pays plus they usually throw in some goodies, too! I got the Vitamix Creations Elite 48 oz (fits just perfectly under the kitchen cabinets) – came with the tamper, instructional DVD, cookbook, and stainless steel travel mug. Right now it’s $520 with 4 easy pays and free shipping and handling. They have other models too that are less expensive. Try to find one that’s “Today’s Special Value” and probably around Thanksgiving/Christmast they’ll still do free shipping and up to 6 easy pays. Love the easy pays, you get the product immediately and you don’t have to save up!

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Hilary June 24, 2014

Hi Angela – I am obsessed with making homemade nut milk as well! Although I sometimes hesitate to use it in smoothies because it is so special/precious … but then I end up wasting some of it as it goes bad pretty quickly!

A couple questions …
a) How long does your homemade nut milk last for? 3-4 days?
b) How long do your nut bags last for?
c) Do you know how many calories are in a cup if homemade nut milk? It’s confusing as so much of the pulp is discarded!

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Angela June 24, 2014

Hi Hilary, It usually lasts for 2-3 days on average. The nut milk bag is reusable…I’ve had mine for over a year now and I looooove it. I don’t know how to go about calculating the calorie content.

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Amanda@SoulWorkouts June 24, 2014

I can’t wait to make this! It’s going to be perfect with my morning cup of homemade chai!

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Emily @ Life on Food June 24, 2014

I bet this is super delicious!!

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Audrey June 24, 2014

Wow, this looks amazing. I bet the pulp would be delicious in almond-pulp granola (from your book). And your photography is beautiful, as usual. :)

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Maryea {happy healthy mama} June 24, 2014

This looks fabulous!! I need to get back into the habit of making my own nut milks and then I’ll add hazelnut to the mix.

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Lou June 24, 2014

Wowweee! I think hazelnuts are the only nuts NOT in my freezer at the moment, but this seems like the perfect reason to buy some! Plus I’ve been dying to make some homemade nutella, as well.

YESSSS.

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Emily June 24, 2014

I love homemade almond milk and you’ve definitely convinced me to try hazelnut milk now. I love your ideas!

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Alex @ Kenzie Life June 24, 2014

Good luck with your new business! I hope it all works out and I can’t wait to hear about it! Also, this hazelnut milk looks and sounds divine! I haven’t ever made my own nut milk but it looks simple enough! I’ve been on a homemade iced Oprah chai tea latté kick this summer so this would be a nice change of pace!

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Annaliese June 24, 2014

Wow! What a perfect thing for iced coffee season! Have you experimented with using the left-over pulp? I am guessing it could be used as almond pulp from homemade almond milk.

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Julie S June 24, 2014

I’m wondering if the finished milk can be frozen? I’m wondering what you would use 3 cups of hazelnut milk for in only 2-3 days??!! I’m just trying to think about how to make it last longer. It looks so YUMMY, I’d hate to waste ANY of it!

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Angela (Oh She Glows) June 25, 2014

omg, it’s so good I had a problem making it last LONGER than 1 day! But maybe that’s just me :) I’m not sure about freezing it…my guess is that it would separate, but might be ok with a good stir?

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Stephanie June 27, 2014

Try freezing the portion you feel will be unused into ice cubes. We used ours to make Angela’s {Almost} Instant Chocolate Chia Pudding and it was amazing. So decadent that I should feel ashamed for glutting myself on it, but I totally don’t : )

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Millie l Add A Little June 24, 2014

This looks amazing Angela!
youtube.com/addalittlefood

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Karen, BC June 24, 2014

I shall try this as I have hazelnuts in the fridge and use your almond milk recipe all the time. A couple of tips: I soak the dates in with the nuts and also bought a ‘jelly’ bag instead of a milk-nut bag. Cheaper, easier to find (Crappy, I mean Canadian Tire has them) and works exactly the same.

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Kari @ bite-sized thoughts June 24, 2014

This looks and sounds absolutely amazing – I can’t wait to give it a go! I’m excited to hear about your new business venture in time too :)

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Anele @ Success Along the Weigh June 24, 2014

Good luck with your new business venture! I’m sure it’ll be as rewarding as it is frustrating. ;-)

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Amy June 24, 2014

MMMmmmm sounds so good! I was wondering, in the directions why do you say to pour it back in the blender after straining and then immediately from the blender to the jar for storage? Are you supposed to blend again in there? Is it just to make it easier to pour into the jar than trying to pour directly from the bowl to the jar?

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Roisin June 24, 2014

I love hazelnut milk and your version looks amazing!

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Heather June 24, 2014

Is the 3 1/2 cups water you put into the blender the same water the nuts were soaked in? Or fresh water? Thanks!

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Angela (Oh She Glows) June 25, 2014

Nope, you rinse and drain the soaking water – so use fresh (filtered) water if possible. Hope this helps!

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Jennifer June 24, 2014

Angela you CAN buy a nut milk latte! Apparently a snotty coffee shop refused to make an iced latte because they didn’t think it tasted good. So the owners put together a recipe they liked, which happened to be vegan. They used macadamia nuts and almonds and it looks so yummy. It was even featured in New York Times Magazine. Just keep that in mind next time you go to LA.
http://www.nytimes.com/2014/06/11/dining/the-best-iced-latte-in-america.html?_r=0

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Jennifer June 24, 2014

Oh and I see a lot of people are asking about nut pulp, you mentioned in your book how you do a dehydrated granola with it. But I found that if you dehydrate the pulp right away, alone, you can pretty much use to anywhere you use almond meal. I find it works best in baked goods as part of the flour. You may want to add a tbsp extra fats to the recipe though.

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Angela (Oh She Glows) June 25, 2014

hah too funny…they should definitely try hazelnut almond milk! ;)

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Ciara June 24, 2014

Your book was delivered to me here in Ireland this morning. It was the longest 3 day wait ever. I LOVE IT!!! I’ve been using the website for recipe ideas but nothing beats the feeling of a beautiful colourful book to flick through and revert to when cooking. Definitely going to try the hazelnut milk in a few weeks, once I get settled into my new house!

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Angela (Oh She Glows) June 25, 2014

Aw thanks for your excitement for the book! That’s all I could hope for. :) Enjoy!

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Virginie June 24, 2014

This looks so good! I love home made almond milk, but I just find it takes so much time! I’ll probably make this one on my day off next week :) I just want to say that I love your cookbook and that you have helped me develop a new taste for vegetarian and vegan foods! I feel so much better now in my own body!

I will be traveling soon for 5 weeks and was wondering if you had any tips on staying healthy on a budget, as I will be staying in hostels? It would be much appreciated as I am nervous about gaining weight and falling into bad habits with all the pastries in France…

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Jim June 24, 2014

I love nut milks. I make two one liter jugs each week and it never makes it past a few days. One way that I drink it is to put in my thermos and I will put in Coffee Cubes that I make from the unused portion of the mornings coffee pot. This is a great refreshing drink that goes anytime through the day. Thanks for the idea on using Hazel nuts it is on my list for the next batch.

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Meg June 24, 2014

Angela,

I feel like this recipe is kind of serendipitous; I’m soaking almonds to make your almond milk recipe tonight for my roommate and I to enjoy! On top of that, I’ve been having strange hazelnut cravings and dreams of those giant bags of hazelnuts at Costco beckoning me to buy them. I feel I will be making this milk soon…although I’m thinking of throwing in some cocoa to make it really coffee-worthy (since I am a mocha addict)! I’m just going to swoon over your pictures on my couch now :)

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Allison June 24, 2014

I love this recipe! And I love coffee! Making almond/hazelnut butter is my go-to -that flavour combo is the bomb. Hazelnuts have a wonderful sweetness to them that I can’t get enough of. Totally coffee shop worthy. I’d love this milk steamed with a shot of espresso! Or in chai tea. Mmm.

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Angela @ Eat Spin Run Repeat June 24, 2014

Oh I could totally do with a latte made with this right now! Great recipe Ange – I will keep this one marked as a future ‘must make’! So excited to hear about the new business you and Eric are creating. Both of you have awesome ideas and experience, so I’m sure it will be a big success!

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Stephanie June 24, 2014

Just put the hazelnuts to soak-AND ordered your book!

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Angela (Oh She Glows) June 25, 2014

Thanks Stephanie – hope you enjoy!

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Stephanie July 1, 2014

Am on my 3rd batch of this ‘liquid gold’-I love this stuff! Got your beautiful cookbook in the mail, my sister saw it and had me order her one as well :)

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kari June 24, 2014

Love your recipes! I’m new to the vegan lifestyle and your blog has been my go to source for finding yummy vegan meals. I can’t wait to try this one out. Have you ever tried freezing the homemade milks? I thought I might try so I can make two or three batches and keep for have the whole week. I’m still trying to find a good substitute for sugar for my morning coffee and this might be perfect!

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Angela (Oh She Glows) June 25, 2014

I haven’t tried freezing it yet (my guess is that it would seperate), but after thawing you could probably mix it all up again. Let me know if you try it out!

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Kayse June 24, 2014

This looks absolutely amazing!! I am going to have to make it. What a lovely recipe.

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Inês June 25, 2014

Nice recipe!
Can’t wait to try it :)
Just a question on the leftover pulp: can you store it in the fridge straight away and then use it in smoothies, cereal, etc. within a few days or do you need to dehydrate first?
Thanks!

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Angela (Oh She Glows) June 25, 2014

you won’t need to dehydrate it first…I just pop it in the fridge and use it within 4 days or so.

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Inês June 25, 2014

Thanks!
That’s awsome (I don’t have a dehydrator, so this is gr8!)!

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Lauren S June 25, 2014

this looks and sounds so gorgeous, i love nut milks and a caramel flavour is a real treat
Lauren x
brittonloves.blogspot.co.uk

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Megan Jenkins June 25, 2014

I love your dedication to good lighting which is clearly demonstrated by the fact that you’re on a back patio squeezing that cheesecloth into a very-carefully placed bowl on the railing ;-)

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Angela (Oh She Glows) June 25, 2014

hah you noticed that eh? Yes it was a dark evening and luckily I convinced Eric to be my model ;)

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Kathy June 26, 2014

Haha! I thought those arms looked a little hairy ;) You make a great team and I am sure your new endeavor will be amazing…cant wait to hear more! I will try this nut milk for sure it looks amazing!

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Sophie June 25, 2014

This looks SO delicious Angela! Hazelnuts are one of my favourite nuts so ill be sure to try this one out.

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