It’s no secret that I love nuts and so nut milks are a staple in my fridge. Whilst I generally prefer to use raw nuts, I have to say that toasting them does add a lovely flavour! Recipe:
½ cup raw hazelnuts
2 cups water
pinch Himalayan salt
¼ teaspoon vanilla extract powder
1 pitted Medjool date (optional)
Put the hazelnuts in a pan and dry roast them on the stove a low heat for a few minutes. Make sure they don’t burn. One way to avoid burning them is by holding the pan just above the heat and rolling the nuts around. If they start popping, it’s a sign that the heat is too high.
Add the water to the blender first and then add the roasted nuts, salt and vanilla extract powder. The Medjool date is optional as this milk is so tasty it doesn’t really need any sweeteners.
Blend in a high-powered blender for 1-2 minutes.
Strain through a nut milk bag or a large piece of cheesecloth.
Squeeze as much of the milk as possible through the cloth.
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