Hazelnut-Almond Milk
 
Prep time
Total time
 
This hazelnut-almond milk is delicious over cereal, oatmeal, and coffee. It's also a delicious base for chia seed pudding and smoothies. Make it with 3.5 cups water and 2 dates for an extra creamy treat!
Author:
Recipe type: Beverage
Cuisine: Vegan, Gluten-Free
Serves: 3-4
Ingredients
  • ½ cup raw hazelnuts
  • ½ cup raw almonds
  • 3.5-4 cups filtered water
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  • 2 Medjool dates (or 1 tablespoon maple syrup) (optional)
Instructions
  1. Soak nuts in water 8 hours or overnight in the refrigerator.
  2. Drain old water and rinse nuts.
  3. Add nuts to a high-speed blender along with 3½ - 4 cups fresh filtered water, a pinch of salt and a teaspoon of vanilla extract. Add 2 Medjool dates or maple syrup for a touch of natural sweetness.
  4. Blend on high until all mixed.
  5. Pour into nut milk bag held over a mixing bowl (or over a cheesecloth and strainer).
  6. Use a funnel to help pour the milk into a Mason jar or another clean container. Enjoy right away or store in the refrigerator for up to 3 days.
Recipe by Hälsa Nutrition at https://halsanutrition.com/hazelnut-almond-milk/