This homemade hazelnut milk uses only two ingredients and is a delicious vegan, dairy-free milk alternative that can be easily flavored! I also provide ways to use the leftover hazelnut pulp.
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
If you're in a hurry, soak the nuts for a minimum of 4 hours in warm water, but it's best to soak them for 8-10 hours!The hazelnut pulp can be used in a variety of ways, from baked goods to delicious yogurt toppings.Check the blog post for flavoring options and more tips!