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 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!! :)
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
This sounds SO delicious! Now I just have to hunt down some hazelnuts this weekend…
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 :)
it’s meant to say ‘when i make’, this auto correct on the computer is causing me problems!!
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.
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 :-)
Oh I havent heard of this recipe before. Gotta do it sometime for my family. Thanks Angela!
this looks delicious, definitely will be trying this recipe out. thanks for the inspiration!
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 :)
Mmmm pinning this, sounds amazing! Thanks!
-Katie
worldwidevegetarian.com
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.
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!
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!!
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.
Just tried the fresh hazelnut milk latte at Superba here in LA. Delicious! Love your blog.
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.
just tried this and it’s delicious. thank you for your wonderful recipes. now i’m just waiting for it to chill. :)
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?
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!
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!