Homemade Hazelnut Milk - Using Raw Hazelnuts
Before moving, I looked up places I could I could shop zero waste and came across this post by The Rubbish Trip, one of the suggestions was a place called Kerikeri Organic. Kerikeri Organic sell organic fruit and veggies, as well as grains, beans, flours, etc in bulk and since moving they’ve become a staple in our weekly grocery shop. The last couple of times we’ve been they’ve had organic hazelnuts.
I bought some because i wanted to make hazelnut milk. I’ve made nondairy milks before (almond, cashew, and rice), and wanted to see what homemade hazelnut milk tasted like, and how much of pain in the ass making my own would be.
I'm glad I decided to try making my own hazelnut milk, it’s waste free as I bottle it in glass and reuse the pulp, and it's the cheapest and easiest/least messy milk I've made so far (the hardest part was cracking the shells; we bought a cheap nutcracker, and that shot the larger nuts across the room (shells included) and crushed the smaller ones, it was a pain in the ass).
Shell drama aside, the hazelnut milk I made was delicious, and I will definitely make more. Today, I wanted to share the recipe I used with you.
! Cup hazelnuts
3 Cups water
Honey or maple syrup to sweeten to your taste (optional)
Pinch of salt (optional)
2 x Tablespoons of cocoa (optional - I do this sometimes, it makes liquid Nutella)
Put the hazelnuts in a bowl and cover with water; leave to soak overnight (you can put them in the fridge, I leave mine on the counter covered with a tea towel)
Rinse hazelnuts thoroughly, place in your blender with water and sweetener, salt and cocoa (if using)
Blitz until hazelnuts are obliterated, and strain through a mesh sieve lined with a muslin cloth or a nut milk bag (I've used both, nut milk bags are way less fuss)
Pour milk into clean, airtight bottles and store in the fridge (milk should keep for about 3 - 5 days)