Chocolate Hazelnut Milk

Chocolate Hazelnut Milk ChocolateMilkAbove

Chocolate Hazelnut Milk
Serves: About 4 cups
  • 1 cup raw hazelnuts, almonds*, or cashews
  • 4 cups filtered water
  • 2-3 tsp pure vanilla extract or 2 vanilla beans, chopped
  • a small pinch of sea salt
  • 1 tbsp raw cacao or carob, or more to taste
  • 2 tbsp raw honey, pure maple syrup, or 1 packet of stevia
  1. Soak the nuts in a bowl of water for 6-8 hours, or overnight.
  2. Strain and rinse the nuts.
  3. Place all ingredients in a blender and blend on high until smooth. About 30 seconds.
  4. Strain the milk through a nut milk bag into a large bowl.
  5. Store in a sealed container in the fridge. It will keep for about 3 days.
Check out all my flavors of almond milk here.

I highly recommend using a nut milk bag (rather than a strainer or cheesecloth) in step 4. I have this one from Amazon.

If you want to save the nut pulp to make Almond Flour I recommend following these instructions.

*Truly raw almonds are no longer sold in North America (but can be purchased online). They are all pasteurized. The ones I buy are organic and the only ingredient is "Organic Steam Pasteurized Almonds." DO NOT use roasted almonds - It will taste weird.


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