To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com.

Food

Simple Homemade Hazelnut Milk Recipe

Written by MasterClass

Last updated: Nov 9, 2020 • 1 min read

Easy homemade hazelnut milk is the perfect substitute for hazelnut-flavored creamer with your morning cup of coffee.

Save

Share


Thomas Keller Teaches Cooking TechniquesThomas Keller Teaches Cooking Techniques

Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

Learn More

What Is Hazelnut Milk?

Hazelnut milk is a non-dairy milk alternative made from soaked hazelnuts blended with fresh water. Less common than almond milk or cashew milk, hazelnut milk has a creamy consistency and pleasant hazelnut flavor that pairs well with chocolate and coffee.

Homemade Hazelnut Milk Recipe

Makes
2 cups
Prep Time
10 min
Total Time
2 hr 10 min

Ingredients

  • 1 cup raw hazelnuts
  • ¼ teaspoon sea salt, plus more to taste
  • 2 teaspoons pure maple syrup or agave, or substitute 2 Medjool dates (optional)
  • ½ teaspoon vanilla extract (optional)
  1. Place hazelnuts in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and refrigerate. Soak nuts at least 2 hours and up to 12 hours to soften.
  2. Drain off the soaking water, which contains phytic acid, and rinse the nuts in a fine-mesh strainer under cold running water.
  3. In a high-speed blender or food processor, combine rinsed hazelnuts with 2 cups of water and salt. Add maple syrup, agave, or dates and vanilla (if using). Blend on high speed until nuts are finely ground and water is opaque.
  4. Strain the nut milk through a nut milk bag or cheesecloth-lined fine-mesh strainer into a large measuring cup. Tie up the ends of the cheesecloth or close the nut bag and massage as much of the nut milk out as you can. The finished milk will have a light brown color from the skins of the hazelnuts.
  5. Refrigerate until cold, at least 1 hour. Taste and adjust seasoning. Homemade nut milk will keep in an airtight container, refrigerated, 2–4 days. Shake before serving.
  6. Use the leftover hazelnut pulp in smoothies, granola, or muffins. (You can also dry out the leftover pulp to make nut meal, a grain-free flour.)

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

Save

Share