Homemade hazelnut milk is a delicious dairy-free alternative to chocolate milk. The hazelnut milk is lightly flavored with cocoa powder for extra flavor.
The popularity of nut milks and other non-dairy milk alternatives is still on the rise.
Every time I go to the market or coffee shop, I’m constantly being introduced to new ones: flax milk, oat milk, macadamia milk. And today I’m adding another one to that list: cacao hazelnut milk.
High Powdered Blender
Those iconic red knobs bring a smile to my face. I dream of one day having a Wolf Gourmet range and oven. (It’s in my 10 year plan.) I daydream about my ideal kitchen the way some people fantasize about cars, vacations, retirement, etc.Until then, I’m super excited to add this new Wolf Gourmet blender to my kitchen.
Over the years, I’ve gone through a handful of blenders. When one blender starts to fail me, I upgrade to a better one. I have no doubts about this Wolf Gourmet blender. It is sturdy and powerful!
How to Make Hazelnut Milk
Cacao hazelnut milk is made from a handful of ingredients:
- roasted hazelnuts
- cacao powder
- dates
- filtered water
I highly recommend roasting your hazelnuts. The heating process helps to enhance and intensify the nut’s flavors. However, if you prefer, you may use raw hazelnuts as well.
Submerge the hazelnuts in cool water for an hour (up to 24 hours) to soften. Drain and place nuts in the blender with the remaining ingredients. Strain out the cacao hazelnut milk after the nuts have been thoroughly processed and pulverized.
Use a nut milk bag like the one photographed above, or use a fine cheese cloth set over a strainer.
We all know that chocolate and hazelnut are a perfect match. So many desserts stem from this delicious flavor combo. (See: chocolate hazelnut thumbprint cookies, flourless chocolate hazelnut cake, choco-hazelnut banana bread.)
I use my blender frequently! From my morning smoothies to my weekly nut milk making, my blender has a permanent spot on my kitchen counter. Now that the weather is cooling down, I’ll also be making a ton of soups, especially my favorites- miso butternut squash soup and cheddar broccoli soup.
More Blended Drink Recipes
- Avocado Kale Smoothie
- Beet Smoothie
- Cantaloupe Agua Fresca
Cacao Hazelnut Milk
Ingredients
- 2 cups raw hazelnuts
- 4 cups filtered water
- 3 pitted dates
- 2 Tablespoons cacao powder, or unsweetened cocoa powder
Instructions
- Preheat oven to 350℉. Bake hazelnuts for 10-12 minutes until toasted and skins begin to separate from hazelnut. Rub the warm hazelnuts in a clean dish towel to remove the skins. Let hazelnuts cool to room temperature.
- Place cooled hazelnuts in a jar or bowl. Pour in enough cool water to submerge the nuts. Cover and let sit for at least one hour, up to 24 hours.
- Drain and rinse the hazelnuts. Place in blender. Add filtered water, pitted dates, and cacao powder. Blend at the highest speed for 45 seconds to 1 minute until the nuts have been ground.
- Separate liquid mixture using a nut bag, or cheese cloth set over a mesh strainer. Discard hazelnut pulp, or save to add to smoothies, baked goods, or pancake batter.*
- Pour cacao hazelnut milk into an airtight container and keep chilled in the fridge for up to three days. Shake well before servings. Mixture will separate as it sits.
Notes
- Cacao hazelnut milk keeps in the fridge for 3 days. Mixture will separate as it sits. Shake well before serving.
- I used this cacao powder. Cacao powder is a less processed cocoa powder. If you don’t have cacao, simply substitute unsweetened cocoa powder for the same results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Giveaway!
Now the fun part… win a Wolf Gourmet Blender!
With this blender you’ll be able to puree sauces, whip cream, churn butter, grind grains, mix nut butters, and of course, easily blend together nut milks!
To enter this giveaway: leave a comment and tell me what’s the first thing you would make with this blender.
Fine Print: One entry per person. To participate, you must be 18 years or older and reside in the 50 United States. Giveaway ends Tuesday, October 10, 2017 at 11:59PM PST. Winner will be chosen at random and notified via email the morning of October 11. Winner will have 24 hours to respond. After 24 hours, another winner will be randomly chosen.
Disclosure: I have partnered with Wolf Gourmet for this giveaway. Wolf Gourmet has provided me with a blender, and they will send one to the winner. As always, all opinions expressed here are my own.
I would L-UV to blend some of your baked hazelnuts with frozen strawberries, bananas, and a dab of yummy Nutella! Thank you for all your lovely posts.
I would blend fresh spinach and freeze it in batches to add to smoothies.
What an amazing blender! I would love to make an almond milk pina colada smoothie.
The first thing I would make would be a cucumber and pineapple smoothie :+)
I would freeze some of my favorite fruits, blueberries, strawberries and bananas and add some kale with coconut or a nut milk. Then I would enjoy the most incredibly delicious frozen treat.
The first thing I would make is cream of broccoli soup.
Honestly, I would love to make rice milk using this blender. I have been so skeptical that I can even make one because I failed miserably everytime using conventional blenders….. I can really use a powerful blender in my life!!!
I would make milkshakes for the family. Maybe I would add whipped cream and cherries on top.