Hazelnut Milk

Hazelnut Milk

I love making things at home that can be EASILY made so that I know exactly what goes into it.  Nut milk is one of those things that’s super easy to pick up when you’re at the grocery store.  But then you look at the ingredient list and realize that there are TONS of things that are added, and I’m completed turned off of it!

Well, Angela Liddon comes to the rescue with this hazelnut milk recipe from her newer cookbook Oh She Glows Everyday.  I love her plant-based recipe books!

This is the perfect creamy nut milk recipe that I use to add into my morning coffee on the weekends.  I love enjoying this on the bench on our porch, with my feet up and watching our street wake up in the morning.

Why not just drink milk?

There are MANY people out there who are lactose intolerance or sensitive to dairy products.  I know that when I discuss food sensitivity test results with my patients and dairy comes up as being a problem, many of them don’t know what to do to replace their dairy consumption.

Many people are also trying to improve their heart health by avoiding saturated fats, which are easily found in whole milk, butter and cream.

The moral of the story is that there are lots of people out there who need to find dairy alternatives, and making your own nut milk (be it almond, cashew, hazelnut or even oat milk!) is a great option.

Here’s the Recipe!

Ingredients

  • 175 mL or ¾ cup raw hazelnuts
  • 60 mL or ¼ cup raw almonds
  • 875 mL or 3½ cups water
  • 3 large pitted Medjool dates OR 15-30 mL or 1-2 tbsp pure maple syrup, to taste
  • 1 vanilla bean, roughly chopped OR 2-5 mL or ½-1 tsp vanilla extract, to taste
  • 2 mL or ½ tsp ground cinnamon
  • dash of sea salt

Directions

  1. Put the hazelnuts and almonds into a bowl and cover with 5-8 cm or 2-3 inches of water.  Soak overnight, then drain and rinse. **
  2. Put the soaked nuts into a blender and add the water, dates/maple syrup, vanilla bean/vanilla extract, ground cinnamon and sea salt.  Blend on high for 1 minute.
  3. Place a nut milk bag over a bowl and carefully pour the blended milk into the bag.
  4. Gently squeeze the bottom of the bag to squeeze the milk out.  This will probably take a few minutes.  At the end, you should have about 875 mL or 3½ cups of nut milk and  175-250 mL or ¾-1 cup of pulp left in the bag.
  5. Carefully transfer the nut milk into a large mason jar, chill in the fridge, and use over the next 2-3 days.  Make sure to shake well before each use!

** Pro tip: For a quick soak method, use boiling water and soak for 1 hour

Another tip: You spread the leftover pulp onto a baking sheet and dry it in the over at 150℃ or 300℉ for 25-30 min until it’s lightly golden.  Let it cool completely before you store it in a mason jar and then you can use it in granola recipes or other baked goods!

 

If you’d like to discuss how I can help you work towards your health goals with a customized treatment plan, CONTACT ME HERE to set up a complimentary 15 min discovery call/meeting to get started.

What’s a discovery call/meeting?  It’s where we get to know each other better to ensure that I’m the right practitioner for you and that you have the opportunity to ask your questions about Naturopathic Medicine before we move forward with an initial Naturopathic consultation.

 

Here are a few more posts on healthy recipes that you might also be interested in:

 

 

 

 

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