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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!
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, heart-healthy fats, and it's mineral-rich. So, this 'Nutella Milk' is good for you!
INGREDIENTS NEEDED FOR CHOCOLATE HAZELNUT MILK
(FULL AMOUNTS IN RECIPE CARD BELOW)
- Cocoa Powder
- Maple Syrup
- Vanilla Extract
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.
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:
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.
Chocolate Hazelnut Milk
- 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.