Tired of store-bought plant milks with long ingredient lists and sometimes underwhelming flavor? Making your own nut milk at home is surprisingly simple, and hazelnut milk is a fantastic place to start. It boasts a naturally rich, slightly sweet, and distinctly nutty taste that elevates coffee, smoothies, cereal, or just enjoyed chilled by the glass. Forget the additives and preservatives; this guide will walk you through creating pure, delicious hazelnut milk right in your own kitchen.
Why Bother Making Hazelnut Milk Yourself?
Sure, you can grab a carton off the shelf, but where’s the fun in that? More importantly, homemade offers distinct advantages. Firstly, you control the ingredients. No gums, emulsifiers, carrageenan, or added oils unless you decide to put them there (which you probably won’t need to). You choose the sweetener level, or go completely unsweetened. Want a hint of vanilla or cinnamon? Easy. You’re the master of your milk.
Secondly, the freshness is unparalleled. There’s a vibrant quality to freshly made nut milk that diminishes over time, even in sealed cartons. The flavor is often brighter and more pronounced. While raw nuts can be pricey, making milk yourself can sometimes be more cost-effective, especially if you buy nuts in bulk or find them on sale. Plus, there’s the satisfaction factor – turning simple nuts and water into creamy goodness feels pretty rewarding.
Gather Your Supplies
You don’t need a fancy setup. Here’s the basic kit:
- Raw Hazelnuts: About 1 cup (around 140-150g). Using raw nuts is generally recommended for the cleanest flavor and texture, though lightly roasted can add a deeper, toastier dimension (more on that later).
- Water: 4 cups (about 1 litre) of filtered water is ideal for the best taste. Plus, extra water for soaking.
- A Blender: A high-speed blender works best, creating a smoother milk with less pulp, but a standard blender will absolutely get the job done with a little extra blending time.
- A Nut Milk Bag or Cheesecloth: Essential for straining the pulp. A dedicated nut milk bag (fine mesh nylon) is easiest to use and clean, but several layers of cheesecloth secured over a bowl also works. A fine-mesh sieve can be used in a pinch, but might let more sediment through.
- A Large Bowl: For soaking the nuts and catching the milk during straining.
- An Airtight Container: For storing your fresh hazelnut milk in the fridge (a glass jar or bottle works perfectly).
- Optional Goodies: A pinch of salt (enhances flavor), sweetener (like 1-2 dates, a teaspoon of maple syrup or agave), vanilla extract, cocoa powder, or cinnamon.
Step-by-Step to Creamy Hazelnut Heaven
Step 1: Soak Those Nuts
This step is highly recommended. Place your raw hazelnuts in the large bowl and cover them generously with fresh water (at least an inch or two above the nuts). Why soak? It softens the nuts, making them blend much more easily and resulting in creamier milk. Some also find it aids digestion, though the primary benefit here is texture and blendability. Let them soak on the counter for at least 8 hours, or ideally, overnight. If you’re short on time, even a 4-hour soak helps, or you can try a “quick soak” by covering them with boiling water for about 1 hour (though overnight soaking generally yields the best results).
Step 2: Drain and Rinse
Once soaking time is up, discard the soaking water. It can sometimes taste a little bitter. Give the softened hazelnuts a thorough rinse under cool, running water. They should look plumped up.
Step 3: Blend ‘Em Up!
Place the rinsed hazelnuts into your blender jug. Add the 4 cups of fresh, filtered water. If you’re using any optional add-ins like pitted dates for sweetness or a pinch of salt, add them now. Secure the lid tightly. Start blending on a low speed, gradually increasing to high. Blend for a solid 1-2 minutes. A high-speed blender might achieve smoothness faster (around 60 seconds), while a standard blender might need the full 2 minutes or even a bit longer. The mixture should look milky and opaque, with the nuts thoroughly pulverized.
Step 4: Strain for Smoothness
This is where the magic happens. Position your nut milk bag or layered cheesecloth over the large bowl. If using cheesecloth, secure it with string or a rubber band so it doesn’t slip. Carefully pour the blended hazelnut mixture into the bag/cloth. Let the milk filter through naturally first. Then, gather the top of the bag/cloth securely and gently squeeze. Start high up and work your way down, wringing out as much liquid as possible. Be patient here – the more you squeeze, the more milk you get, and the drier the leftover pulp will be. This takes a few minutes of consistent pressure.
Don’t Toss the Pulp! That leftover hazelnut meal is packed with fiber and flavor. Store it in the fridge for a few days or freeze it. You can add it to oatmeal, smoothies, pancake batter, homemade granola, energy balls, or even use it in baked goods like cookies or muffins as a partial flour substitute.
Step 5: Flavor and Sweeten (If You Like)
Taste your freshly strained hazelnut milk. It will have a pure, nutty flavor. If you prefer it sweeter or flavored, now’s the time. Pour the strained milk back into the rinsed blender jug (or just whisk in a bowl). Add your chosen sweetener (start with a small amount, like 1 tsp maple syrup, and adjust), a splash of vanilla extract (maybe 1/2 tsp), or even a tablespoon of cocoa powder for chocolate hazelnut milk. Give it a quick blend (just 10-15 seconds) or whisk to combine everything smoothly.
Step 6: Store Smartly
Pour your finished hazelnut milk into your clean, airtight container. A glass jar or bottle works great. Seal it tightly and store it in the refrigerator. Homemade hazelnut milk doesn’t have preservatives, so its shelf life is shorter than store-bought varieties. It’s typically best enjoyed within 3 to 5 days. You’ll notice it separates in the fridge – this is completely normal! Just give it a vigorous shake before each use to recombine.
Tips for Even Better Hazelnut Milk
- Raw vs. Roasted: Using raw hazelnuts gives a cleaner, creamier milk. Using lightly roasted hazelnuts (roast at 350°F/175°C for 8-10 minutes, let cool) adds a deeper, nuttier, almost “Nutella-like” flavor profile, but might result in slightly less creamy milk. You might also need to rub off the skins after roasting if they become loose and papery, as they can add bitterness.
- Water Ratio: The 1:4 ratio (1 cup nuts to 4 cups water) yields a consistency similar to 2% dairy milk. For richer, creamier milk, use less water (e.g., 1 cup nuts to 3 cups water). For thinner milk, use more water. Feel free to adjust to your preference.
- Double Strain: If you want exceptionally smooth milk with absolutely zero grit, you can strain the milk a second time.
- Salt is Key: Even if you don’t want it sweet, a tiny pinch of salt really helps to round out and enhance the natural hazelnut flavor. Don’t skip it!
Making your own hazelnut milk is a simple process with delicious rewards. It puts you in charge of the ingredients, delivers incredible freshness, and offers a taste that commercial brands often struggle to match. Give it a try – you might just find yourself hooked on this homemade nutty delight. Enjoy the process and the pure, creamy result!
