Learn how to make hazelnut milk in minutes with just three ingredients! This easy DIY nut milk is rich in nutrients and is a flavorful nut milk that’s tasty alone or added to tea or coffee.
There are dozens of dairy-free choices available at the grocery store. Most nuts, seeds, and grains can make plant-based milk. Hazelnut milk is a nut-based milk that is delicious and creamy. Every sip tastes like a creamy dessert. I love to add hazelnut milk to my coffee to make a hazelnut latte. This creamy plant-based milk is decadent and is really easy to make!
How To Make Hazelnut Milk
For this recipe, you will need one cup of raw hazelnuts, four cups of filtered water, and a splash of vanilla extract. If you’d like to make sweetened hazelnut milk, you may add your favorite sweetener to the recipe.
Start by soaking the hazelnuts for at least 8 hours. Soaking the nuts is a vital step that softens the nuts and makes them easier to digest.
Once the nuts have soaked, discard the soaking water and place the nuts in a high-speed blender. Add the filtered water, vanilla, and sweetener if using.
Blend the nuts on high speed for 30-60 seconds, or until the nuts have blended into the water, creating a creamy nut milk.
Pour the hazelnut milk through a cheese cloth-lined strainer or through a nut milk bag to remove the pulp. Strain well and squeeze out any excess milk.
Store the fresh hazelnut milk in a glass jar or airtight container. Use the milk within two weeks, or freeze it for later use.
Tips, Variations & Substitutes
- Soaking Time – Hazelnuts must soak for at least 8 hours before being used for hazelnut milk. Soak them the night before you plan to make this homemade nut milk.
- Sweetener – Using a sweetener is optional in this recipe. However, if you’d like to sweeten this hazelnut milk, add 1-2 tablespoons of maple syrup or honey or 2-3 medjool dates to the blender.
- Vanilla Extract – This is an optional ingredient but adds a lovely flavor to this milk. Leave it out if you prefer.
- Thickness & Consistency – This recipe makes a creamy hazelnut milk base. If you’d like thicker milk to use like half and half or cream; use 1/4 to 1/2 the amount of water. This will result in a thicker and creamier consistency.
- Chocolate Hazelnut Milk – Add 2 tablespoons of cacao powder and a pinch of salt to the blender to make a chocolate nutella milk.
How To Use Hazelnut Milk
- Use in place of regular milk for drinking, in cereal or for baking and cooking.
- Add to coffee or tea as a creamer
- Use in hot chocolate! Warm the hazelnut milk and add cocoa powder, and maple syrup to taste to make a delicious hot cocoa.
This milk typically lasts 1-2 weeks when stored in the refrigerator in a sealed container. It’s best to shake it before each use, as natural separation may occur.
Yes, it can be used in various recipes as a dairy milk substitute. It works well in coffee, smoothies, cereal, oatmeal, and cooking and baking recipes that call for milk.
No, it is not suitable for people with nut allergies. Consider other non-dairy milk alternatives like oat milk, rice milk, or soy milk.
To reduce grittiness, thoroughly blend the hazelnuts with enough water until smooth. After blending, straining the milk through a nut bag, fine mesh strainer, or cheesecloth can also help remove any remaining grit.
Absolutely! You can adjust the sweetness by adding sweeteners like maple syrup, honey, or dates. Start with a small amount and gradually increase to your preferred level of sweetness.
The leftover pulp can be used in various ways, such as adding it to smoothies, oatmeal, baked goods, or granola for extra flavor and nutrition.
Yes, it can be used as a delicious coffee creamer. Its nutty flavor pairs well with coffee. Adjust the sweetness to your taste preference.
How to Make Your Own Hazelnut Milk
If you have hazelnut nuts on hand try this homemade hazelnut milk recipe and add your favorite additions like cocoa or vanilla to make a delicious plant based milk!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 cups 1x
- Category: Beverages
- Method: Blender
- 1 cup of hazelnuts
- 4 cups fresh water
- 1 teaspoon vanilla extract
- (optional) 1-2 tablespoons maple syrup, honey or sweetener of choice
- Soak the hazelnuts in filtered water for 8 hours or overnight.
- Once soaked, discard the soaking water and place the nuts in a blender and add in the water, vanilla, and sweetener if you’re using some.
- Blend the nuts on high speed for 30-60 second or until smooth and creamy.
- Pour the raw hazelnut milk through a cheese cloth-lined strainer or through a nut milk bag to remove the pulp. Strain well and squeeze out any excess milk.
- Store the fresh hazelnut milk in a glass jar or airtight container. Use the milk within two weeks, or freeze it for later use.
- Serving Size: 1 cup
- Calories: 212
- Fat: 20g
- Carbohydrates: 5.6g
- Fiber: 3g
- Protein: 5g