Begin by soaking your hazelnuts overnight in a bowl of water.*
In the morning, drain the excess water and rince 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 pinch then I'd say a minimum of around 4 hours in warm water, but it's best if left closer to 8-10 hours!
The hazelnut pulp can then be used for a variety of purposes, as mentioned above in the blog post, from baked goods to delicious yogurt toppings.
This will last 3-5 days in an airtight container in the fridge
For flavouring options and add-ins then please check the blog post!