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)
Oh my goodness this sounds incredible!!! Definitely giving this a shot when I get back from vacation :)
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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.
:)
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.
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?
I’ll give that a try. Thanks!
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.
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
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!
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.
So delicious!! Had this with my morning bowl of oatmeal..so yummy
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!
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!
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!
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.
I love the flavor combos and the pinch of salt to bring out the sweetness. Beautiful pictures as well :)
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.
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
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 :)
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.
This looks INCREDIBLE. I can’t wait to have a go at it! xx
healthjen.blogspot.co.uk
These photos made my jaw drop! Who knew making nut milk could be so beautiful!?
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 :)
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!