This hazelnut milk recipe is my go-to. I make a fresh batch at the beginning of every week, and enjoy it in my coffee, or with some granola and a touch of chlorophyl to create a dreamy experience and a bowl of milk that looks like something a mermaid would choose to swim in.
What you will need:
- a high speed blender
- a nut milk bag or cheesecloth
- 1 cup of raw hazelnuts
- 4 cups of filtered water
- 3-6 medjool dates (pits removed)
- 1 pinch of sea salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
Pour your hazelnuts into a bowl/jar/whatever receptacle you’d like, cover the nuts with water and let them soak for 12 hours or overnight. Pour out the water the hazelnuts soaked in and rinse the nuts off. Add the hazelnuts to your blender and fill with 4 cups of filtered water ( you can use 3 or 3 1/2 cups water if you want the milk to be super creamy and more similar to coffee creamer than to milk). Blend for about a minute and pour into your nut milk bag or through your cheesecloth over a large bowl. Squeeze out every last drop of hazelnut milk from the bag and then store in a jar for up to 4 days in the fridge.
For this pastel green milk, simply add a few drops of chlorophyll! Super healthy and pretty, can be found at whole foods/most health stores.