Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

by Angela (Oh She Glows) on June 24, 2014

caramelhazelnutmilkrecipe

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

5 from 16 reviews
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Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

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

By

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

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

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{ 160 comments… read them below or add one }

Erica { EricaDHouse.com } June 24, 2014 at 9:37 am

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 at 9:40 am

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 at 9:49 am

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 at 9:58 am

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 at 11:11 am

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

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Hilary July 5, 2014 at 9:28 pm

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

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Mai-Lis @ A Sunshiny Day June 24, 2014 at 9:58 am

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 at 10:03 am

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 at 10:06 am

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 at 10:17 am

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 at 10:31 am

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 at 2:45 pm

Stephanie, my dream is to own a vitamix too!

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Texas Gal June 25, 2014 at 9:04 pm

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 at 3:07 pm

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 at 10:41 am

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 at 11:13 am

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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[email protected] June 24, 2014 at 10:56 am

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 at 11:14 am

I bet this is super delicious!!

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Audrey June 24, 2014 at 11:25 am

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 at 11:38 am

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 at 12:01 pm

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 at 12:02 pm

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 at 12:04 pm

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 at 1:09 pm

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 at 1:40 pm

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 at 11:38 am

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 at 10:58 am

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 at 1:55 pm

This looks amazing Angela!
youtube.com/addalittlefood

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Karen, BC June 24, 2014 at 2:08 pm

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 at 2:24 pm

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 at 2:39 pm

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 at 2:40 pm

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 at 3:34 pm

I love hazelnut milk and your version looks amazing!

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Heather June 24, 2014 at 3:48 pm

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 at 11:37 am

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 at 4:33 pm

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 at 4:34 pm

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 at 11:40 am

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

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Ciara June 24, 2014 at 4:38 pm

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 at 11:36 am

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

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Virginie June 24, 2014 at 5:06 pm

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 at 5:09 pm

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 at 5:34 pm

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 at 6:15 pm

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 at 6:21 pm

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 at 6:26 pm

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

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Angela (Oh She Glows) June 25, 2014 at 11:35 am

Thanks Stephanie – hope you enjoy!

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Stephanie July 1, 2014 at 6:29 pm

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 at 7:13 pm

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 at 11:35 am

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 at 11:39 pm

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

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Inês June 25, 2014 at 4:06 am

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 at 11:33 am

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 at 11:46 am

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

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Lauren S June 25, 2014 at 5:05 am

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 at 5:45 am

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 at 11:32 am

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 at 4:34 am

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 at 6:16 am

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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April June 25, 2014 at 6:57 am

I was JUST thinking that I should make my own nut milk! I was shopping for some last night and none of them seemed quite right. Thank you, thank you for this amazing recipe!

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Michelle June 25, 2014 at 7:24 am

Yum! It would be my dream as well to walk in to a coffee shop and have options like this. I don’t know why Starbucks hasn’t caught on to the whole food intolerance thing. Nothing gluten free in the pastry case, and only soy milk. I can’t have dairy milk or soy :) I have hazelnuts in the freezer– so will have to give this a try!

Do you ever have a problem with homemade nut milks turning sour? The first time I made it, I used chia seeds to thicken it, and it went sour in a day. The second time I made it (no chia), it was perfect. The third time- no chia, still sour in a day. I can’t figure out what I must be doing different those times it doesn’t work out.

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Nancy Nurse June 25, 2014 at 7:41 am

Gosh, this looks AMAZING… but can’t have nuts per Dr. Esselstyn, but he DOES allow chestnuts… the one very low fat nut… think you could come up with a chestnut milk???

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lauren June 25, 2014 at 8:18 am

Oooh I didn’t think of making my own before! I bought a Hazelnut milk at the store once because hazelnuts=perfection but it was gross :( Homemade no doubt will taste way better! Does your Costco have raw hazelnuts? Mine does which helps with the whole budget…

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Kate @Almond Butter Binge June 25, 2014 at 9:08 am

It’s official. I need a nut milk bag. And a nut budget, for that matter. Love Jennifer’s idea for using the pulp in baked goods, but I wonder also if you could use this particular pulp to make homemade Nutella? You might need to add a little bit of extra fat, but it could be awesome.

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[email protected] A Healthy Perspective June 25, 2014 at 9:37 am

I just made this recipe this morning; it is divine. Next time I’m doubling the batch! My daughter will love it with her chai that I’m about to surprise her with. Thank you for yet another delicious variation for nut milks!

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Ella June 25, 2014 at 11:37 am

Yum, yum, YUM! I’ve been making your homemade almond milk on a pretty regular basis, and I actually have some hazelnuts kicking around in my pantry right now. YAY this is happening soon!
P.S. I recently posted a video over on my YouTube channel with 3 recipes for easy, healthy, quick summer breakfast recipes (all of which are vegan/have vegan subs for
honey). Just thought I’d let you know (read: it would mean the world to me if you took a look). Here’s the link to the video if you’re interested!
youtube.com/watch?v=WTadqrL6Dxg
Thanks for sharing, Angela!
Ella
youtube.com/user/sparklesandsuch26

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Osha Key June 25, 2014 at 12:28 pm

You make simple things look sooo delicious!! I’m craving some nut milk right now! haha ;)

I always make my nutmilk with almonds, will have to try hazelnuts as well!

Thanks for your beautiful post! <3

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Keri June 25, 2014 at 1:41 pm

Oh. My. Word. This looks aaaahhmazing! Do you think I could try making a smaller batch in my nutribullet? We, sadly, do not own a Vitamix/Blendtec yet.

Thanks!

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The Vegan Cookie Fairy June 25, 2014 at 2:03 pm

Hazelnut milk is my absolute favourite – for some reason I haven’t tried making it at home yet! I imagine it would make a heavenly chocolate frappuccino.

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HappyForks June 25, 2014 at 3:51 pm

No food additives, any extra sugar or sweeteners. Healthy and delicious, perfect!

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Linsey June 26, 2014 at 12:18 am

We have a coffee shop here in San Luis Obispo, ca that has hazelnut kill and it is MY FAVE!!! I can’t wait to try making my own! Thanks for the awesome recipe :)

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Stephanie June 26, 2014 at 12:46 am

Wow-this is so delicious! I made it this morning, and I will never have to buy almond milk or flavored soy coffee creamer again. I am seriously impressed, thanks for this recipe :)

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Anisa June 26, 2014 at 7:30 am

Love this post. This looks so delicious. I would definitely love to try this in coffee. Am getting rather sick of soy and also find almond milk too thin.

Anisa – The Macadames. xx
themacadames.com

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Mary @ Mary's Test Kitchen June 26, 2014 at 8:50 am

Another great reason I NEED to track down some hazelnuts in bulk! :D
Thanks for sharing; the hazelnut milk sounds incredible.

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Ceara @ Ceara's Kitchen June 26, 2014 at 9:24 am

Hazelnut milk sounds amazing! I have seen it in the grocery stores here but have never ventured out and bought some! It looks like now I NEED to make some – looks like the perfect based for vegan chocolate milk (Vegan Chocolate Nutella Milk? OMG). :D Thanks for the great recipe!

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Kathryn June 26, 2014 at 3:29 pm

WOW! I’ve noticed that our whole foods has all different kinds of nut milk at the coffee bar, but with recipes like this they better step up their game asap!

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Steph @ Steph Cook Wellness June 26, 2014 at 3:40 pm

I can’t wait to try an iced coffee with this milk in it. Running to the store for hazeluts asap!

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Kristen @ Vitamin K Girl June 26, 2014 at 6:51 pm

I cannot wait to try this! I have been getting tired of almond milk lately and just the thought of homemade hazelnut milk in my coffee adds some excitement back to my life:-)

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Athletic Avocado June 26, 2014 at 8:00 pm

Love this recipe! Its so creative and awesome! Can’t wait to try! Love your blog!!

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Carolyn June 26, 2014 at 10:40 pm

Oh my goodness this sounds incredible!!! Definitely giving this a shot when I get back from vacation :)
englishbrkfstt.wordpress.com

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Terri June 27, 2014 at 8:34 am

I have just received my Vitamix and this one is on the list for sure. Opening that box was like Christmas, I was all giddy and everything. Had a Green Monster this morning. I totally see what the hype is about with these little gems. Made my tummy smile!!
Thanks again as always Angela. There is not one single recipe of yours that I have not loved. You have definitely made the change to a vegan diet all the more enjoyable for me.
:)

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Ali June 27, 2014 at 10:48 am

I made this, and came back to check your recipe because I must say I found it kind of bitter. I came back to check and see if you had blanched hazelnuts but I see you still have the skins on. I don’t think this is a problem with your recipe, but I’d love some help trouble shooting. What did I do wrong? Are they too old maybe? I soaked them for 12 hours.

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Angela (Oh She Glows) June 27, 2014 at 11:08 am

Hey Ali, Yup, I left on the skins and I haven’t noticed it being bitter at all. It sounds like you just need a bit more sweetener/dates for your taste?

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Ali June 27, 2014 at 11:52 am

I’ll give that a try. Thanks!

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Karyn June 27, 2014 at 1:45 pm

I’ve recently started making your nut milk and found that it’s not as hard or time consuming as it seems. Thanks so much for the recipe. What I’m trying to perfect/replace is the Dream Blends combo of hazelnut, almond, and cashew unsweetened (so I can use it in everything). Minus all the bad ingredients and additives, it’s the best stuff I’ve tasted. I’ve recently tried equal amounts of all three and two dates, but it’s not quite there. I’m going to try your hazelnut version next but would love for you to try putting some cashews in there and perfect the ratio for your next milk option.

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Pure Ella June 27, 2014 at 2:34 pm

Angela, this milk looks soooo good!!!
Loving your photos too, can’t get enough of scrolling up and down ;)
Your project sounds super exciting!!! I can’t wait to hear more!!
xoxo ella

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Linda June 27, 2014 at 6:27 pm

I just made this today with two dates (SPLURGE!) – and it is absolutely delicious! I’m definitely not a fan of hazelnut flavouring, but I love the real thing. I strained it through a jelly bag I found at Canadian Tire, and then poured it through a sieve lined with cheesecloth. That makes a real difference in getting it super smooth. My Osterizer is good, but probably not as good as a Vitamix! Thanks for this!

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Sara June 27, 2014 at 8:46 pm

This sounds so good. Do you think it can be strained with a French press? I don’t have a nut milk bag and I’m not sure my sieve is fine enough.

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Rebecca June 28, 2014 at 4:42 pm

So delicious!! Had this with my morning bowl of oatmeal..so yummy

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Amy Beckworth June 28, 2014 at 6:48 pm

I have long enjoyed a store bought product made with hazelnuts and soy – that I used as a flavouring in my morning coffee. Your recipe makes it easy peasy so I’ll be making a batch to try. Thank you!

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Leslie June 28, 2014 at 7:22 pm

Question: I made almond milk from your recipe for the first time last week and I LOVE it. I made a batch to send with my husband as a gift to his parents (a two-hour drive) and by the time he transported the bottle of milk and they drank it the next morning, it had spoiled. Any ideas why it could have gone bad that quickly? Is heat a factor (the milk was unrefrigerated in transit). Thanks for your help!

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Angela (Oh She Glows) July 2, 2014 at 10:27 am

Hi Leslie, Oh that’s a bummer! Yes, my guess is that it was not being refrigerated on the trip..I would keep it in a cooler with ice next time. Hope the next batch can be enjoyed!

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cindi June 28, 2014 at 8:45 pm

i use a piece of muslin in a colander to filter my nut milk. it does a great job and i can “twist” the top closed to squeeze the milk out of the pulp; it’s easy to clean the dry pulp out of to pour more milk in to drain. i found with cheesecloth i was getting little threads in it and it didn’t filter it as finely.

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Jaime June 30, 2014 at 7:52 am

I love the flavor combos and the pinch of salt to bring out the sweetness. Beautiful pictures as well :)

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Nina Vrolijk June 30, 2014 at 10:35 am

I was really laughing because of the last foto that shows how to squeeze the milk out of the milk bag. Hopefully those arms aren’t yours :p, I know it’s a bit lame, but I found it very funny. I am going to try this! Looks delicious.

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Janice P June 30, 2014 at 6:59 pm

Hi Angela, I was going to make your coconut whipped cream. I took the can out of the fridge which was in over night and turned it over and opened. It hadn’t separated. ?? So I wasn’t sure what to do. You can’t whip it with the coconut water in there, any idea why it didn’t separate? It was organic canned coconut milk, I’m trying again with a different brand and patiently waiting for strawberry shortcake to put it on. Thxs for replying :-) Janice P

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coco July 1, 2014 at 6:13 am

omg my mouth is watering!! i always buy my chocolate hazelnut milk from Kroger… it’s like liquid Nutella it tastes so good! definitely bookmarking this recipe for my next DIY kitchen adventure :)

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Kelly July 1, 2014 at 11:42 am

Your recipes are fantastic! I just use a square piece of muslin in a strainer. You can buy a yard of it for less than the price of those nut bags :) Just be sure to wash it before using to get all of the starch out of the fabric.

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Jenny July 1, 2014 at 12:20 pm

This looks INCREDIBLE. I can’t wait to have a go at it! xx

healthjen.blogspot.co.uk

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Liz July 1, 2014 at 12:51 pm

These photos made my jaw drop! Who knew making nut milk could be so beautiful!?

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Tasha July 1, 2014 at 1:08 pm

Oh my goodness this looks ah-maze-ing!!! Congrats on the new adventure you are embarking on. Just wanted to let you know I picked up a couple of your books (for gifts and me of course!) and it is fabulous!! Wonderful job. I’m thinking of investing in the the 2 speed Vitamix…do you think it is comparable to the original (10 speed?) Thanks for any tips and for continuing to inspire me :)

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AGS July 2, 2014 at 4:53 am

Great job with your project list. I find that with each pregnancy there are a few things I feel are “must dos” and I always feel good getting them done – or at least started. While you have energy these next 4-6 weeks, go for it!

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Carole July 2, 2014 at 9:18 am

Oh wow this looks SO delicious!!! I just posted a similar recipe today but date and almond smoothie… I LOVE the flavor of hazelnuts so this is going to be a must try!! :)

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Ania July 2, 2014 at 5:09 pm

This looks so amazing! I love home made almond milk, now I need to get Vitamix as my blender is to week. Have a fab day Ania

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Brandie Maraziti July 2, 2014 at 8:31 pm

This sounds SO delicious! Now I just have to hunt down some hazelnuts this weekend…

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Joolz July 3, 2014 at 5:52 am

i absolutely love making hot chocolate with hazelnut milk, so i will definitely be making this! i’m a bit frustrated at the moment because when image almond milk it goes off really quickly, what could i be doing wrong?? hope you can help me with this. thank you so much for being so generous with your recipes :)

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Joolz July 3, 2014 at 5:54 am

it’s meant to say ‘when i make’, this auto correct on the computer is causing me problems!!

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Kristen RM July 3, 2014 at 10:05 am

Thank you so much for this divine recipe! I’ve been working to eliminate dairy and processed sugar from my diet for a long time now, and creamy coffee has been one of the toughest to kick. None of the store-bought vegan creamers I’ve tried come even close to the real thing, but yours does! I’ve also been adding the nut pulp back into green smoothies throughout the week – YUM.

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amanda hough July 4, 2014 at 1:06 am

This sounds delicious. I have been using your almond milk recipe for my 4 kids, but one of them isn’t keen. I think the hazelnuts might do the trick, especially with some raw cacao. Looking forward to making this :-)

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Levy July 4, 2014 at 1:24 am

Oh I havent heard of this recipe before. Gotta do it sometime for my family. Thanks Angela!

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Thalia @ butter and brioche July 5, 2014 at 1:16 am

this looks delicious, definitely will be trying this recipe out. thanks for the inspiration!

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Leslie July 5, 2014 at 11:19 am

This sounds delicious! Especially to go in my coffee on those morning where I want something extra that won’t ruin my healthy eating! Thank you for posting :)

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Katie July 5, 2014 at 9:27 pm

Mmmm pinning this, sounds amazing! Thanks!
-Katie
worldwidevegetarian.com

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Wynne July 6, 2014 at 9:06 am

This sounded so delicious that I finally made nut milk for the first time. Thank you! I wish I had used only 1/4 of a vanilla bean, though.

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Saf July 8, 2014 at 8:57 am

YUM!!! I made this recipe this morning — made yummy raw oats + berries breakfast.

I am definitely going to freeze a bunch in cubes; envisioning mixing it with coffee for better-than-frappucino goodness in my blender this weekend!

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char eats greens July 9, 2014 at 10:46 am

I need to get some hazelnuts…or, A LOT of nuts right now. We are low on everything (that will be one hefty grocery bill – eek!).

This does sound like a dream. I can taste it already!!

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Sowji July 10, 2014 at 12:36 am

I tried it and can say with fair amount of confidence this is the best nut milk period. I had no dates on hand so substituted raw honey. Particularly good with cold brew coffee and chai.

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Alison July 11, 2014 at 1:49 am

Just tried the fresh hazelnut milk latte at Superba here in LA. Delicious! Love your blog.

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Isabella July 12, 2014 at 12:50 pm

I made this last night and it is fantastic! It’s lightly sweet and very vanilla-flavored. Tastes much better and less artificial than store-bought milks. I have (chugged it by the cup) used it in overnight oats and tea so far; both are delicious.

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diane July 12, 2014 at 9:44 pm

just tried this and it’s delicious. thank you for your wonderful recipes. now i’m just waiting for it to chill. :)

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Erin July 15, 2014 at 4:20 pm

Hi Angela~ I have a jelly bag I use for making – well – jelly. Your nut bag looks to be the same fabric and texture. Do you think I can use my jelly bag instead?

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Kristi Blackmer July 24, 2014 at 1:04 pm

Wow! This looks absolutely fantastic! I am very much looking forward to trying this out. My boyfriend loves hazelnut milk. I think I would like to try it with a little bit of the cocoa powder. Thanks so much for the recipe! You are the best!

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Sandie July 25, 2014 at 6:22 pm

My parents have a HUGE hazelnut tree in their backyard and never know what to do with them all. I’m so excited to make this!

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Heather July 28, 2014 at 8:34 am

I finally made my own nut milk (almond milk for today) and will never go back to store bought! Holy wow, this is good stuff! Now off to the local health food store and vegan restaurant to buy the ingredients for this recipe which will be dessert as I find the plain old almond milk sweet enough. Noticed that some comments mentioned bitterness – here’s a suggestion: check the age and quality of the nuts. The better stores will tell you how long the nuts have been sitting there. At the local raw, vegan restaurant they sell the best and most fresh :)

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Jen July 28, 2014 at 9:06 am

I was grumpy because I didn’t have any greens for my morning smoothie, then remembered I had this in my fridge. Blended some with a frozen banana and some quinoa flakes, and holy cow, it was the best thing ever. Thanks!

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Ashley Miller July 29, 2014 at 10:30 am

OMG… better than Starbucks any day, Angela! And I just love your photography! *note to self… finally get a Vitamix, lol.

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Cathryn August 4, 2014 at 6:45 am

I made this with just hazelnuts and it was amazing! Thanks for the delicious recipe!!

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Katherine August 4, 2014 at 2:55 pm

I love this.

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Janine August 8, 2014 at 10:47 pm

This is so so good. I bought the bag and this whole process is so simple. I am going to do this all the time. Love love love it. Better than any milk I have had

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Stephany September 12, 2014 at 9:00 pm

This looks delicious! I think this would be yummy as coffee creamer. Can you tell me what kind of nut bag you have and where you got it from? Thanks!

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Angela (Oh She Glows) September 13, 2014 at 7:36 am
Alexis September 16, 2014 at 3:33 pm

Hi there- if I’m using maple syrup, approx how much should I use?
Thanks! Can’t wait to make!

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Libby September 17, 2014 at 1:50 pm
Recipe Rating:

YUM! Easy and delicious. I have made this twice now. I don’t have a Vitamix, so I scrape my vanilla bean instead of chopping it since I’m not sure how my blender would do with the sticky pod. Otherwise, I followed the recipe exactly and it is truly worthy of a high-end coffee shop.

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Caro September 23, 2014 at 9:39 am
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Today for the first time I made nut milk following this recipe and it’s crazy good!

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Cami September 23, 2014 at 3:14 pm
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Wow I just made this and it is the best coffee/tea creamer ever!! Tastes so amazing!! I have been searching everywhere to find a creamer thats non-dairy,non-soy that is creamy enough and does not contain Carrageenan, I have found it!! woohoo Thanks so much ;)

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Lori October 10, 2014 at 10:55 am
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I use a knee high panty hose instead of a nut bag to strain the nut milk. The elastic at the top snaps over the top of a glass to hold it in place while I fill it. Works great and it’s worth the eyebrow-raising-looks I get from my friends when they notice a rinsed out drying knee high hanging in my kitchen! I find hazelnut milk does not separate like the almond milk does but a quick shake blends the almond milk right back up. I use both to make chia pudding – yum! A great snack at night when you need something sweet and crunchy and pudding like. Lori

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Lori October 10, 2014 at 10:57 am

any idea what the calcium percentage is for hazelnut milk compared to cow’s milk?

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HL October 17, 2014 at 10:54 pm

Eeek help I bought roasted hazelnuts! By mistake :( can I use them in this milk?? Thanks for any advice!

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Kayla October 29, 2014 at 4:29 pm
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Oh my, my! This is perfect in the OhSheGlows hot cocoa recipe and topped with homemade marshmallows (I use gelatin and marshmallow root but there are vegan options, too) and coconut caramel sauce!

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babs October 31, 2014 at 11:01 am
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Holy hannah. Just made it in my Nutribullet. Very yummy indeed. I just added a few prunes, and a splash of vanilla. Can’t wait to put it in my morning coffee.

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Amia December 27, 2014 at 8:27 pm

AWESOME! this is what I was planning to do, use my bullet :) and would make it a smaller recipe to not waste

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Anna November 23, 2014 at 11:00 am

I’ve never been able to figure this out…if I soak my nuts and then dehydrate them, do I need to soak them again before using in recipes? Is the water content of the nuts important?

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PJ November 30, 2014 at 10:25 am

The title of the recipe mentions caramel, but I don’t see any reference to caramel in the recipe. Is it the dates that give it a caramel flavor?

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Angela (Oh She Glows) December 1, 2014 at 7:01 pm

yup! :)

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Catherine December 20, 2014 at 5:19 pm
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Just made this yesterday for the first time. Absolutely perfect, wouldn’t change a thing.

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Amia December 27, 2014 at 8:25 pm

Would this be OK to not drain it through the cheese cloth?

I wonder what it would be like to not drain it. I feel like we are missing out on some major healthy nutrients here! :)

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Stephanie January 2, 2015 at 9:15 pm
Recipe Rating:

This is awesome creamer! We tried it as is and then did a second batch after blanching the hazelnuts. The skin was just a bit too bitter for us. The taste is amazing! Thanks for the recipe!

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Jenileigh January 10, 2015 at 9:46 am
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This milk is amazing. It truly is coffee-shop worthy & better than any non-dairy cream you can buy. Can’t wait to make a second batch!

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Catherine January 12, 2015 at 8:01 am

I’ve made this recipe at least a half dozen times now and I love it. It’s perfect as is but tweaking is always fun. I wanted to replicate the chai flavour that I had in India, not the North American coffee shop version as I find that unbalanced – way too cinnamony. I love the result of my experiment, it’s delicious in my morning tea, or and chilled on its own. Nuts, dates, and pinch salt as recipe, but add seeds of 3 green cardamom pods, 1/4 tsp each cinnamon and ground ginger, 3 or 4 whole black peppercorns, and about 1/8 tsp ground clove. No vanilla. Blend and strain through bag. So fragrant and tasty.

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Kate allen April 13, 2015 at 6:47 am
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Using your hazelnut recipe, I have just made a great smoothie. Almond butter, chia seeds, an extra date and 2 ice cubes with a teaspoon of cacao and a tablespoon of hemp protein powder. Yum!

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Karen April 15, 2015 at 1:27 pm
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This is so delicious! I’ve tried many recipes but this is by far the best! I’m going to share with my family as gifts (with all the ingredients in a mason jar, along with a nut bag) and I know they are going to be just as excited as I am. Yum…yum…yum!!!

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Starbucks Fresh Bagged Coffee in Chicago June 5, 2015 at 9:21 am

Hazelnut milk… Yum! I can’t wait to try this.

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Kt July 26, 2015 at 11:53 am
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This is delicious and so easy to make. Love it in my iced coffee and drinking it straight!

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Jess May 13, 2016 at 5:56 pm

This was so good!

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Jess May 22, 2016 at 10:33 pm
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This is a great nut “mylk”!

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Marion October 2, 2016 at 5:30 am
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Oh so yummy!!
And not only on it’s own … drank it with a shot of espresso yesterday and as I’m writing this I’m enjoying a little porridge cooked with this milk. Grated a bit of apple into it and sprinkled some coconut sugar over the top … I’m in heaven.
Thanks for the recipe!!

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Bruna November 16, 2016 at 9:46 am
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Hi!

I am allergic to banana and therefore would like to know if there is any alternative ingredient. Apparently almost every recipe has bananas. If i just ignore the banana will the outcome be as good as without it?

Thanks!

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Angela Liddon December 6, 2016 at 12:23 pm

Hi Bruna, do you have any specific recipes in mind? I’d be happy to offer some suggestions for substitutions where possible!

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Genevieve February 10, 2017 at 2:10 pm
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I made this recipe (from Oh She Glows Every Day), and made lattés with it. It’s like drinking Nutella! With coconut whipped cream on top! Indulgence Friday. I used the pulp to make waffles. It was amazing! Thanks!

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kate April 2, 2017 at 12:05 am

I think it is best to make the milk, blend almonds and hazelnuts….strain that. THEN put it back in the blender with the other ingredients and blend….then you don’t strain out the dates and and other ingredients. that makes more sense…

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