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    Home » All Recipes » Drinks and Smoothies

    Chocolate Hazelnut Milk

    April 3, 2020 By Melissa Huggins / 9 Comments

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    This Chocolate Hazelnut Milk is reminiscent of Nutella but much better for you. It's rich, creamy, chocolatey, and subtly sweet! Plus, it's so easy to make - just soak, blend, strain, and chill! 

    Two bottles filled with chocolate hazelnut milk. Striped napkin on the side.

    I absolutely love homemade nut milk, because it's so easy to prepare and much tastier than store-bought varieties. I make almond, oat, and cashew milk a lot, but every once in a while, I'll break out the hazelnuts and make this chocolate hazelnut milk.

    You can turn any plant-based milk into a chocolate treat, but I feel hazelnuts work the best and they really enhance the chocolatey flavor. This is seriously like liquid Nutella, but without all the junk. It's dreamy!

    Hazelnuts are a great source of protein, and heart-healthy fats, and it's mineral-rich. So, this 'Nutella Milk' is good for you!

    Ingredients to make recipe on a stone tabletop.

    Table of Contents

    • INGREDIENTS NEEDED FOR CHOCOLATE HAZELNUT MILK
    • HOW TO MAKE HAZELNUT MILK
    • DO I HAVE TO REMOVE THE HAZELNUT SKINS?
    • DO I NEED A NUT MILK BAG?
    • HOW LONG WILL IT LAST?
    • HOW TO SERVE IT
    • Chocolate Hazelnut Milk

    INGREDIENTS NEEDED FOR CHOCOLATE HAZELNUT MILK

     (FULL AMOUNTS IN RECIPE CARD BELOW)

    • Hazelnuts
    • Water
    • Cocoa Powder
    • Maple Syrup
    • Vanilla Extract
    • Salt

    Whole hazelnuts and water in a blender.

    HOW TO MAKE HAZELNUT MILK

    STEP 1 - First, you'll have to soak the hazelnuts for 8-10 hours to soften them (preferably at room temperature). After that, drain and rinse them well and discard the soaking water. Now place the nuts in a high-speed blender along with 4 cups of filtered water. Blend on high for 2-3 minutes to pulverize the nuts.

    4 process photos of straining nut milk and blending.

    STEP 2 - Slowly pour the blended mixture into a nut milk bag over a large bowl.

    STEP 3 - Squeeze firmly until most of the liquid is released. Rinse out the nut milk bag and the blender well (You can save the hazelnut pulp for another recipe or discard).

    STEP 4 - Place the nut milk bag over the blender and pour the strained milk back into the blender through the bag. This will catch any remaining pulp. Squeeze bag over the blender to release any remaining liquid.

    STEP 5 - Now add the cocoa powder, vanilla extract, maple syrup, and salt to the blender. Blend on high for 30-60 seconds. Taste for sweetness and add more if needed.

    DO I HAVE TO REMOVE THE HAZELNUT SKINS?

    No, you can leave them on. The skins are slightly bitter, but I never taste it in the finished milk and I still get smooth results.

    However, If you'd like to remove them, you can lightly toast them in the oven at 350° F for 10-15 minutes. Then wrap the warm nuts in a towel and rub them together. Most of the skins will fall off. Here's a visual tutorial on how to do it.

    Also, you can buy blanched hazelnuts with the skins already removed.

    DO I NEED A NUT MILK BAG?

    If you don't have a nut milk bag, you can use a clean cotton t-shirt or any thin fabric you have. Preferably nothing with dyes in it. You can use a fine-mesh strainer, but it doesn't always get all the pulp. I'd recommend lining the strainer with cheesecloth or thin fabric.

    HOW LONG WILL IT LAST?

    Hazelnut milk will last in the fridge for 3-5 days in an airtight container. Make sure the container is clean and store the milk in the back of the fridge. The door is exposed to temperature fluctuations and can cause the nut milk to go bad faster, so I don't recommend storing it there.

    HOW TO SERVE IT

    You can serve it chilled with chocolate chip cookies or vegan strawberry muffins. To change it up, you can warm it on the stove and make hot chocolate and top it with vegan whipped cream. Also, you can use it for smoothies, ice cream, desserts, or as a coffee creamer. The sky's the limit!

    MORE CHOCOLATE RECIPES TO ENJOY:

    • Fudgy Chocolate Brownies
    • Vegan Chocolate Chip Muffins
    • Vegan Peanut Butter Cups
    • Vegan Chocolate Cupcakes

    I LOVE TO HEAR FROM YOU

    If you make this Chocolate Hazelnut Milk, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 3 votes

    Chocolate Hazelnut Milk

    This Chocolate Hazelnut Milk is reminiscent of Nutella but much better for you. It's rich, creamy, chocolatey, and subtly sweet! Plus, it's so easy to make - just soak, blend, strain, and chill! 
    Prep Time15 mins
    Total Time15 mins
    Course: Drinks
    Cuisine: American, Vegan
    Servings: 6 People
    Calories: 169kcal
    Author: Melissa Huggins

    Ingredients

    • 1 cup hazelnuts , raw (soaked in water for 8 hours or more)
    • 4 cups filtered water
    • 4 tablespoons maple syrup (or agave)
    • 3-4 tablespoons cocoa powder (or cacao powder)
    • 1 teaspoon vanilla extract
    • ¼ teaspoon sea salt , more to taste

    Recommended Equipment

    • High-Speed Blender
    • Nut Milk Bag
    Prevent your screen from going dark

    Instructions

    • Drain and rinse hazelnuts (discard soaking water).
    • Add filtered water and hazelnuts to a high-speed blender. Blend on high speed for 2-3 minutes to pulverize the nuts.
    • Pour mixture in a nut milk bag over a large bowl. Squeeze firmly until most of the liquid is released (You can save the hazelnut pulp for another recipe or discard).
    • Rinse out the nut milk bag and the blender well. Place the nut milk bag over the blender and pour the strained milk back into the blender through the bag. This will catch any remaining pulp. Squeeze bag over the blender to release any remaining liquid.
    • Now add the cocoa powder, vanilla extract, maple syrup, and salt. Blend on high for 30-60 seconds. Taste for flavor and add more cocoa, maple syrup or salt if needed.
    • Place in an airtight container and chill for 1-2 hours before serving. Enjoy! Will last 3-5 days in the fridge.

    Notes

    * The hazelnuts will soften better when soaking at room temperature. However, if they're soaking longer than 10 hours, I would place them in the fridge after that. 
    * You can use raw hazelnuts with the skins or blanched. Make sure to purchase hazelnuts without the hard shell though. 
    * Prep time doesn't include the soaking time for the hazelnuts.
    * The hazelnut pulp can be used for baking recipes, smoothies and more. You can store it in the freezer for a later date. 

    Nutrition

    Calories: 169kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 204mg | Fiber: 3g | Sugar: 9g | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

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      Recipe Rating




    1. C

      March 20, 2021 at 6:54 pm

      Hi, the nutrition information provided, what is that per? The whole amount you made or per serving? If so what's the serving size? Thanks, great article and recipe!

      Reply
    2. Ritu

      January 31, 2021 at 6:28 am

      5 stars
      This was a hit with my kids!!

      Reply
      • Support @ Vegan Huggs

        February 05, 2021 at 11:01 am

        Hi Ritu! We're so happy to hear that this was a hit with the kids! Thanks for trying it out 🙂

        Reply
    3. Cindi Kroeker

      November 07, 2019 at 6:50 pm

      Absolutely delicious!!

      Reply
      • Melissa Huggins

        November 11, 2019 at 10:39 am

        Thank you so much! 🙂

        Reply
    4. Kelly

      January 28, 2019 at 4:44 am

      Hi there, can I use lightly toasted hazelnuts for this, there are no raw available where we live?

      Reply
      • Melissa Huggins

        January 28, 2019 at 10:00 am

        Hi, Kelly! Yes, you can use toasted hazelnuts as well. Thanks for stopping by 🙂

        Reply
    5. Kyra K.

      March 30, 2018 at 4:51 pm

      5 stars
      Hi Melissa,
      I love your chocolate hazelnut milk recipe! This is definitely a keeper!!
      Thank you so much 🙂

      Reply
      • Melissa Huggins

        March 31, 2018 at 8:41 pm

        Thank you, Kyra! So happy to hear this. Have a wonderful weekend 🙂

        Reply

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