A sweetened, cinnamon flavoured, delicious non dairy milk. If you’d like to make vegan chocolate milk, hazelnut milk is one of the best to use.
Makes about 1,1 l.
- 150 g raw hazelnuts
- 9 dl water plus some more for soaking (see below)
- a pinch of salt
- sweetener and cinnamon to taste (I usually use 2.5 tsp of a sweetener that is 4 times sweeter than sugar and 1/3 tsp of cinnamon)
- Soak the hazelnuts overnight. Place them in a pot and add water – it should just cover the nuts. They will absorb the water and plump out a bit.
- The next morning add 1 dl of water to the hazelnuts and blend using a hand-held blender to reach a creamy texture. Then add the remaining water and blend again.
- Strain the mixture using a cheese cloth or a nut milk bag.
If you use a cheese cloth, the liquid can easily run out of it. To avoid this, I use this technique:
I place a strainer on a pot. (I use a strainer that fits over the pot.) Into the strainer I place a 25 x 25 cm (10 x 10 inches) size cheese cloth. The strainer holds the cheese cloth so that it won’t slip into the pot.
Here’s a photo:
I place a few spoonful of hazelnut milk into the cheese cloth using a soup-ladle. Some of the milk will filter out of the cheese cloth in a few seconds. Then, to get all of the hazelnut milk out, I gather the cheese cloth around the hazelnut meal and gently twist it. I take the leftover hazelnut meal out of the cheese cloth. You can desiccate the leftover hazelnut meal and use it in your gluten free breading to make it crispier.
- Add sweetener and cinnamon to the hazelnut milk and blend well (optional).
Store the hazelnut milk in the fridge for up to four days. Shake or stir it well before each use.