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.
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 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.
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 :)
Good luck with your new business venture! I’m sure it’ll be as rewarding as it is frustrating. ;-)
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?
I love hazelnut milk and your version looks amazing!
Is the 3 1/2 cups water you put into the blender the same water the nuts were soaked in? Or fresh water? Thanks!
Nope, you rinse and drain the soaking water – so use fresh (filtered) water if possible. Hope this helps!
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
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.
hah too funny…they should definitely try hazelnut almond milk! ;)
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!
Aw thanks for your excitement for the book! That’s all I could hope for. :) Enjoy!
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…
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.
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 :)
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.
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!
Just put the hazelnuts to soak-AND ordered your book!
Thanks Stephanie – hope you enjoy!
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 :)
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!
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!
This looks absolutely amazing!! I am going to have to make it. What a lovely recipe.
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!
you won’t need to dehydrate it first…I just pop it in the fridge and use it within 4 days or so.
Thanks!
That’s awsome (I don’t have a dehydrator, so this is gr8!)!
this looks and sounds so gorgeous, i love nut milks and a caramel flavour is a real treat
Lauren x
brittonloves.blogspot.co.uk
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 ;-)
hah you noticed that eh? Yes it was a dark evening and luckily I convinced Eric to be my model ;)
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!
This looks SO delicious Angela! Hazelnuts are one of my favourite nuts so ill be sure to try this one out.