Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk
Decadent, luxurious, and totally splurge-worthy, this homemade hazelnut milk is fit for a high-end coffee shop and it pairs perfectly in a cup of coffee or black tea. I use a mix of soaked hazelnuts and almonds, but feel free to use all hazelnuts if you prefer. It's lightly flavored with notes of caramel (from Medjool dates), cinnamon, and a whole vanilla bean and I imagine you could turn it into a chocolate hazelnut milk quite easily by adding a bit of dutch-processed cocoa powder. This recipe is lightly adapted from my Homemade Almond Milk recipe.
Decadent, luxurious, and totally splurge-worthy, this homemade hazelnut milk is fit for a high-end coffee shop and it pairs perfectly in a cup of coffee or black tea. I use a mix of soaked hazelnuts and almonds, but feel free to use all hazelnuts if you prefer. It's lightly flavored with notes of caramel (from Medjool dates), cinnamon, and a whole vanilla bean and I imagine you could turn it into a chocolate hazelnut milk quite easily by adding a bit of dutch-processed cocoa powder. This recipe is lightly adapted from my Homemade Almond Milk recipe.
- Carbohydrate 2.931565 g
- Cholesterol 0 mg
- Fat 5.89459 g
- Fiber 1.68393330399195 g
- Protein 2.54600666666667 g
- Saturated Fat 0.446105833333333 g
- Serving Size 1 1 -3 1/2 cup (289g)
- Sodium 11.2225000093496 mg
- Sugar 1.24763169600805 g
- Trans Fat 0.327842666666668 g
- Calories 70 calories
Step-by-step
- Place hazelnuts and almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
- Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla bean, cinnamon, and salt (if using).
- Cover and blend on highest speed for 1 minute or so.
- Place a nut milk bag over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 minutes, so be patient. You should be left with about 1 cup of pulp in the bag. See my tips below on using the leftover pulp.
- Rinse out blender and pour the milk back in. Now, pour it easily into a Mason jar and secure with lid. Chill in the fridge. It will stay fresh for 2-3 days. Give the jar a good shake before enjoying. Drink it alone, use it in cereal or smoothies, make hot oatmeal, and one of my favourites - use as a creamer in coffee or black tea.
Indulge in the Creamy Delight of Homemade Hazelnut Milk
As a busy professional, finding time to nourish myself properly is a constant balancing act. Between early morning meetings and late-night deadlines, I often crave a moment of simple, luxurious indulgence. That's where this homemade hazelnut milk comes in. Forget the store-bought varieties, packed with additives and lacking that authentic, rich flavour. This recipe is my secret weapon for creating a coffee shop experience right in my own kitchen, and it's surprisingly easy to make.
The aroma alone is enough to transport you to a cozy café. The creamy texture, subtly sweet caramel notes from Medjool dates, and the warm spice of cinnamon create a symphony of flavor that pairs perfectly with my morning coffee or a comforting cup of black tea. I love the versatility of this recipe; it's equally delicious enjoyed on its own, added to cereal, blended into smoothies, or even used as a base for a decadent hot chocolate. The possibilities are endless!
Why I love this recipe:
- It's incredibly versatile: Use it in coffee, tea, cereal, smoothies – you name it!
- It's healthier than store-bought options: No added sugars or preservatives here!
- It's surprisingly easy to make: Even on my busiest days, I can whip up a batch.
- The leftover pulp is amazing: I use it in baking for extra nutty flavour and nutrients!
Making this hazelnut milk isn't just about the end result; it's about the process. The simple act of soaking the nuts, blending the ingredients, and squeezing the milk through a nut bag is a mindful experience, a little ritual that connects me to the food I'm creating. It's a small act of self-care in a busy life, and the reward – a cup of creamy, delicious hazelnut milk – makes it all worthwhile.
This recipe is easily adaptable to your preferences. Feel free to experiment with different nut combinations, add a touch of cocoa powder for a chocolate hazelnut twist, or even play around with other spices like cardamom or nutmeg. The possibilities are endless!
So, next time you're craving a luxurious treat, skip the expensive coffee shop and treat yourself to the simple pleasure of making this homemade hazelnut milk. It’s the perfect way to start your day or unwind after a long one. Enjoy!
