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.
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Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk
Yield
3-3 1/2 cups
Soak time
overnight or 2-8 hours
Prep time
Cook time
0 minutes
Total time
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.
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
- 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.
- 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).
- Cover and blend on highest speed for 1 minute or so.
- 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.
- 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.
Tip:
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).
Nutrition Information
(click to expand)
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!
How did I never think to use hazelnuts for milk?! Brilliant! I can’t wait to hear about this new venture! : )
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!
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.
I’ve been adding a bit to my morning smoothies – nice fibre boost!
Could you put leftovers in granola? Still new at homemade.
I’ve never had hazelnut milk but this looks SO good, can’t wait to give it a try!
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!!!
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 :)
Homemade nut milk is the best! and when you blend it up with some dates, mmm, I could drink a gallon :) pinned!
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!
Stephanie, my dream is to own a vitamix too!
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.
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!
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!
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.
I can’t wait to make this! It’s going to be perfect with my morning cup of homemade chai!
I bet this is super delicious!!
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. :)
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.
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.
I love homemade almond milk and you’ve definitely convinced me to try hazelnut milk now. I love your ideas!
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!
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.
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!
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?
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 : )
This looks amazing Angela!
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