Tasty Tuesdays: Homemade Hazelnut Milk

I have been intolerant of milk for a while. I switched to soy milk. Until this summer, that was the only milk I drank. Recently, while discovering dietary issues, I found out I am also intolerant to soy. That eliminated soy milk. I am not someone who likes coffee black so I needed to find a substitute. I don’t really like almonds but I love hazelnuts. The solution: try hazelnut milk. This experience resulted in a really delicious discovery and a epiphany that I need a Vitamix. Not only can it make hazelnut milk, but it is a wonderful investment. Take note: you do need a Vitamix or a very strong blender to make this recipe.

Homemade Hazelnut Milk 

Makes a little more than a liter. Lasts 3-4 days. 

Ingredients: 

1) 1 Package of Raw Large Hazelnuts

2) Water

3) 3-4 Medjool Dates

4) Salt

5) Large metal bowl

6) Nut Bag

Directions: 

1) Soak the nuts in a bowl of cold water for 24 hours. If you soak them for longer place them in fresh water.

2) Once they have soaked, drain them in a colander and put them in the Vitamix.

3) Fill the Vitamix to the seven cup line with cold water.

4) Add three to four medjool dates. Make sure you take the pits out.

5) Add one or two grinds of salt.

6) Start the blender on a low setting to start and then set it to high and level ten until it is fully blended.

7) Once it is mixed, you will need to use a nut bag to squeeze the milk out into a large bowl. Remember to wash your hands very well with soap and water before doing so. Make sure you hold tightly to the opening of the bag to avoid pieces of the nuts leaking out. Squeeze until all the milk comes out.

8) Place the finished milk in your container of choice and refrigerate. Keep in mind: after 4 days it will go bad so plan ahead and soak the nuts early enough so you can have more when the batch expires.

Enjoy!