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’d make a pistachio pesto ???
Had you asked me 10 minutes ago I probably would have said a pumpkin pie milkshake (exactly what it sounds like). But now that I have seen this thick, delicious looking cacao hazelnut milk I’m torn. Might have to try your recipe first!
Eyeing the glut of tomatoes that our garden keeps producing makes me WANT to say that the first thing I’d make with this blender would be gallons of purée, then put it to use turning that purée into all manners of sauces and soups. But who am I kidding… one cannot just sit idly by when there is the promise of a treat! The ingredients for your cacao hazelnut milk would be prepped and waiting for the delivery person to ring the doorbell!!
First: I would make this very Cacao Hazelnut Milk for my 2 yr. old and I to hopefully stock and chug on.
Second: Some yummy homemade soups to freeze up for those Winter mornings and evenings!
Third: Some homemade whipped topping for our hot cocoa and coffee
And Fourth: Smoothies for our little guy as a treat and frozen drinks with a little extra something for Mommy and Daddy on date nights-in heheh. (We totally deserve this lol!) p.s- possibly everything that I can get my hands on that’s blendable because Mama’s excited!:)
I don’t think I’ve ever wanted a nut milk more in my life! I’m a sucker for hazelnuts. Gorgeous photos Maryanne!
i would love to make some nut butters!
If I had this blender, the first thing I would make would be iced coffee or pina coladas!
Coconut butter. All the coconut butter.
I’d make butternut squash soup.
Pumpkin soup!