Homemade Hazelnut Milk Recipe
Prep Time10 min
Total Time2 hr 10 min
- 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)
- 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.
- Drain off the soaking water, which contains phytic acid, and rinse the nuts in a fine-mesh strainer under cold running water.
- 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.
- 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.
- 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.
- 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.)
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