Hazelnut Milk


Surprisingly, I’ve never made homemade nut milk. We’re avid nut milk (or even just non-dairy) drinkers too. My favourites being cashew, almond, and coconut (all unsweetened). Mike’s would probably have to be almond, coconut and hemp (he prefers the sweetened versions usually). He also likes rice milk. Let’s just face it, if it can be made into a milk, there’s a good chance we’ve tried it. However, I’ve never made our own. We just buy the cartons at the grocery store.

So naturally, one of the first things I wanted to make in my new Vitamix (<3) was homemade nut milk; hazelnut actually, since I haven’t had it before and we had hazelnuts on hand. So good. I kind of wish I never made this, because now I know how the homemade milks taste, and they are so much better than the store bought ones (obviously). Oh well, a nice treat.

Keep in mind, you can use this recipe and sub the hazelnuts for almonds, cashews, or a combination of them too. Also, you can leave the sweetener out as well to make the milk unsweetened.

Perfect to drink on its own (so tasty), to use in tea or coffee, or for baking.

Note: 1 cup of raw hazelnuts will give you just over 3 cups of milk. 


1 cup raw hazelnuts – soaked in a bowl with water overnight (at least 12 hours)

3 1/2 cups water

2 tbsp pure maple syrup (or you can also use 3 large pitted dates)

1 tsp pure vanilla extract

1/2 tsp good quality pure ground cinnamon (such as Watkins)

pinch of sea salt


  1. Soak the hazelnuts in a bowl of water overnight. Just do this before bed so that you can get up early and finish off the recipe (before work even).
  2. Place the hazelnuts, water (I used the water that the hazelnuts were soaked in + fresh water), maple syrup, vanilla extract, cinnamon and sea salt into the blender.
  3. Blend all of the ingredients on high until well combined and your desired consistency is reached. I blended on high for about 1 minute.
  4. You can drink the milk like this, but it’s best to strain out the pulp. Take a large mixing bowl and cover the top with a few layers of cheesecloth. Wrap an elastic band around the bowl so that the cloth doesn’t move. Now slowly pour the milk over the cheese cloth. The process will take a few minutes.
  5. You’ll be left with pulp. I followed Angela’s instruction and spread the pulp onto parchment paper and baked it in the oven for 30 minutes at 350° fahrenheit until golden. I plan to use the pulp for a granola recipe. That way, there’s zero waste.
  6. Take the milk and store it in a mason jar in the fridge.


This recipe was adapted from Oh She Glows Everyday 

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