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!

Course Drinks

Cuisine American, Vegan

Prep Time 15

Total Time 15

Servings People

Calories 169kcal

Author Melissa Huggins

Equipment

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

US Customary - Metric

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