I decided to make my own hazelnut milk. I’m on a bit of a health kick after doing my colon cleanse and feeling soooooooo wonderful after getting all the stuff out. I don’t want to feel full and tired after every meal. I want to have energy and one way is to stop eating the foods I’m sensitive too. One being dairy. Sad, I know. Most of us are sensitive to dairy products actually, however some express it more than others. I’m not a fan of soy milk since soy can mess with your hormone a bit and I never have been a fan of almond milk (however this recipe is for almonds and all nuts!). So I decided to try hazelnuts. Next I’ll try macadamia nuts and perhaps mix them up!
So here we go!
Bag of raw hazelnuts with no shells, filtered water, and you can add sweetener if you must (I don’t). For a sweetener I recommend a bit of honey.
You will need a muslin bag or you can use a clean fabric that doesn’t shed fibers if you must.
Soak in jar filled with filtered water in the fridge overnight. (note that this only made a little more than half of one of these bottles of hazelnut milk, so maybe use something bigger and remember you can add some more water in the blending phase, but that will water it down. Its about 6 cups of filtered water per every cup of raw hazelnuts give or take. I don’t toss the water that has been with the hazelnuts overnight, some recipes do.
The next day the water will be a bit milky looking!
Blend, blend, blend
Muslin with drawstring
Strainer for added filtering and a large blow or like me a large glass measuring cup
Put muslin over strainer (if you are using one) and put that over bowl or whatever you are putting the milk into.
Squeeze, Squeeze, Squeeze
Put into a container with a lid to store in your fridge. If you feel you need a little more milk, put grounds back into blender and add a bit of filtered water. Doing so too much will make the milk more watered down though, be warned.
Enjoy up to 5 days in the fridge! Shake before use. Best to add sweetener per use than making it all sweet.
ENJOY!
