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This homemade hazelnut milk uses only two ingredients and is a delicious vegan, dairy-free milk alternative that can be easily flavored! Ways to use the leftover hazelnut pulp are also included.
Hazelnut milk is versatile and delicious. It can be used for add-ins, flavoring, and as a base for coffee and tea drinks. And as with all my homemade seed and nut milk recipes, this homemade hazelnut milk is higher in nut content than store-bought versions. Plus, there are no unnecessary thickeners or preservatives, which means that this recipe is 100% clean-eating, using whole ingredients!
Table of Contents
Watch how to make it
Ingredients
This easy hazelnut milk recipe only requires two ingredients – raw hazelnuts and water.
How to make hazelnut milk
Begin by soaking your raw hazelnuts for a few hours, then add the rinsed hazelnuts to a blender. Blend them with fresh water and any additional flavorings of your choice. Then sieve the hazelnut milk using a nut milk bag into a large bowl/container. Pour the milk into a bottle, and voila, it’s ready.
This milk then lasts 3-5 days in an airtight container in the fridge!
Flavor variations
You can customize this milk to your taste. If you want sweetened milk, you can use a sweetener of your choice. When blending the hazelnut milk, I usually use between 3 and 6 pitted Medjool dates in the blender and then strain as usual. However, you can choose other sweeteners—maple syrup, Agave syrup, coconut nectar, etc. You can also add some homemade vanilla extract or a vanilla bean pod.
When it comes to flavored hazelnut milk, I always think of sweet and delicious varieties that are perfect for a treat! I typically add some cacao powder and sweetener to create a delicious “Nutella-style” milk. Additionally, hazelnut milk works well in creating lovely “spiced” milk, too, such as a chai latte or Christmas spice milk with cinnamon and other spices.
What to do with hazelnut pulp?
Hazelnut pulp, like almond pulp, can be used for various recipes. It blends well with chocolate, making it an excellent ingredient for raw bliss balls/bars, cookies, brownies, muffins, tart bases, and more.
You can even incorporate it into your granola. Additionally, hazelnut pulp can be sprinkled on top of cereal, yogurt, smoothies, and other dishes for added texture and flavor.
How to use hazelnut milk
This homemade hazelnut milk can then be used in SO MANY ways: with your cereal, in smoothies, for overnight oats and porridge, in chia pudding, or to drink straight up!
More dairy-free milk
For the full list, feel free to browse through the DIY section of my blog or search “milk” in the search bar for options including rice, soy, almonds, oats, etc.
If you try this homemade nut milk recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
How to Make Hazelnut Milk
Equipment
Ingredients
- 1.5 cup hazelnuts
- 4 cups Filtered water
Instructions
- Soak your hazelnuts overnight in a bowl of water.
- Drain the excess water and rinse the hazelnuts. Add the hazelnuts and filtered water to your blender and blend for two minutes, till smooth and creamy.
- Using a nut milk bag, strain the hazelnut milk into a large bowl, squeezing out as much of the liquid from the remaining hazelnut pulp.
- Pour this into an airtight bottle and keep stored in the fridge for 3-5 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the recipe.
Exactly how smooth and creamy should it be when in the blender please?
Eg. When you make it, does it still have micro bits in at this stage, or is it completely homogenised? It would help to know how much pulp you have leftover in the bag at the end. My resulting hazelnut mixture would not be described as milk, only water.
Hi Sam,
It should be more on the homogenized size, though having a few bits is OK. I hope this helps.
Do your nutrient calculations account for the subtraction of those left behind in the pulp?
Hi Jennifer,
The nutritional information is calculated with an online database and, even though I provide accurate metrics, these figures should be considered only as estimates as it uses the nutrition for the whole nut. I hope this helps.
I love hazelnuts and know I’d love this milk ❤ but a little question, I don’t have any hazelnuts now, but I do have some hazelnut flour on hand. Could I blend some of the powder and water together to make the hazelnut milk?
Hi Skylar,
Yes, it should still work. Let me know if you tried it! 🙂
Oh, by the way, I wasn’t able to use the leftover pulp (which I was drying) for a very stupid reason but out of curiosity and knowledge I am going to share why. That day I had a friend coming over to pick up a birthday cake (safety measures, she was outside and we were talking on my window) and she was smoking. When she finished I picked up a paper tissue and collected her cigarette butt so she didn’t have throw it on the street. She told me to get rid of it because of the smell and so I threw it in my bin, in the kitchen. Later that day my whole kitchen smelled like ashtray. The litter bin is placed near my kitchen window, which was where I left the hazelnut pulp to dry. That night, when I was picking up the tray with the pulp I felt such a strong smell of ashtray and confirmed my suspicions: the pulp had absorbed all the smell from that one cigarette butt and not only that but it tasted like cigarette ash too!! I had to throw it all away 🙁
Thank you for sharing that! Hopefully, that will help other people to avoid that issue in the future. And hopefully next time you get a chance to use the pulp without it tasting of ash! 😛
Thank you for sharing this recipe. It is my second favourite of the nut drinks I’ve tried so far.
That’s amazing! I love hazelnut milk too. Especially if I feel a little chocolate temptation – then I’ll add in a bit of cacao powder and some dates/ natural sweetener and it’s delicious, healthy chocolate milk. Yum!