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!

INGREDIENTS NEEDED FOR CHOCOLATE HAZELNUT MILK

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. 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.

2. Pour the blended mixture into a nut milk bag over a large bowl.

3. Squeeze firmly until most of the liquid is released.

4. Place the nut milk bag over the blender and pour the strained milk back into the blender.

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

No need to remove the  skins. They are slightly bitter, but I never taste it in the finished milk and I still get smooth results.

If you don't have a nut milk bag, you can use a clean cotton t-shirt or any thin fabric you have.

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.

"I love your chocolate hazelnut milk recipe! This is definitely a keeper!! Thank you so much 🙂"

-Kyra K.

This was a hit with my kids!!

-Ritu

Absolutely delicious!!

-Cindi Kroeker

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