Hazelnut milk

Just when you thought that there was nothing more delicious than Brazil nut milk, along comes hazelnut milk….
This silky milk has the unmistakable nutty taste of hazelnuts and in my opinion is absolutely divine!
​Hazelnuts are an excellent source of vitamin E, an antioxidant which reduces free radicals and helps to reduce inflammation. These nuts are also loaded with manganese, (just ¼ cup gives you 86% of your daily requirement!) 
¼ cup of hazelnuts (which is about 28g or 1 oz) provides:
  • 4.24g protein
  • 1.7mg manganese
  • 0.5mg copper
  • 4.26mg vitamin E
  • 46mg magnesium
  • 0.2mg vitamin B6
  • 82mg phosphorous
  • 1.3mg iron
  • 4mg vitamin K
  • 193mg potassium
  • 0.69mg zinc
  • 32mg calcium
​So enough talking about it, let’s make some!
 
If you’re short on time, it is not necessary to soak hazelnuts, as they have no or few enzyme inhibitors. So soaking is optional for this milk.
I don’t use any sweeteners, as I find it tasty as it is with just a pinch of Himalayan salt and ¼ - ½ teaspoon vanilla extract powder.
As with all recipes, the best thing is to try them out and then tweak them to your personal taste.
Recipe:
  • ½ cup raw hazelnuts
  • 2 cups water
  • pinch Himalayan salt
  • ¼ teaspoon vanilla extract powder
  • 1 Medjool date (optional)
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Strain through a nut milk bag.
​How to:
  1. Soak the hazelnuts for 2-3 hours, throw away the soaking water and rinse. (optional)
  2. Blend the hazelnuts with 2 cups of pure water in a high-powered blender for 1-2 minutes.
  3. Strain through a nut milk bag or a large piece of cheesecloth.
  4. Squeeze as much of the milk as possible through the cloth.
  5. Store in an airtight bottle or jar in the fridge.
Consume within 2-3 days.
Enjoy it as a drink, or over your morning cereal. 
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Hazelnut milk
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Millet porridge