Are you a fan of hazelnuts? 🌰 Then this recipe is for you! Hazelnuts are my absolute favorite during the fall and winter months. I love them in salads, as a milk or creamer in my coffee, in chocolate cake, and of course, as a spread like Nutella. 🤤 That recipe is coming soon by the way, so don’t you worry.
Let’s cover the nutrition profile of hazelnuts.👇🏼
🌰 Hazelnuts are rich in:
- Vitamin E (an antioxidant and cell protectant), meeting 21% of the RDA (Recommended Daily Allowance)
- Copper, which is an underrated nutrient in my opinion. Copper aids in iron absorption and helps iron form red blood cells in the body- SO important! Hazelnuts provide 24% of your RDA in copper.
- Manganese, another under appreciated nutrient, that acts as an enzyme in a plethora of processes in your body, including but not limited to: bone, joint, and connective tissue health, nutrient metabolism, blood sugar regulation, and modulation of sex and thyroid hormones!! Hazelnuts provide a whopping 81% of your RDA in manganese. 🤩
Hazelnuts also provide fiber, but when you make this milk, we remove the fiber with the pulp. I personally freeze the pulp to use 1-2 Tbsp in smoothies so I can still receive those nutrients later on and reduce food waste (a 2022 resolution of mine is to become more sustainable and produce less waste).
Are you ready for the recipe? Let’s get to it!
Time to prep: 10-12 hours Time to make: 10-15 minutes
Yields: 5 1/3 cups (You may halve the recipe if you don’t need or want this much. I crafted this for families and to use in other meals, like oatmeal. Note: homemade nut milk only lasts about 3-5 days in the fridge.)
- 1 1/2 cups raw hazelnuts
- 7 cups cold water, filtered if possible.
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp unsulphured molasses (contains a bit or iron- yippee! The copper in the hazelnuts will help absorb this)
- 2 medjool dates, soaked in hot water for 5 minutes to soften
- 2 small pinches salt (or 1/8 tsp)
- Soak hazelnuts in water overnight.
- Add both the hazelnuts and water to a food processor or high speed blender. You will probably need to halve the contents or even process 3 times because of the volume. I don’t want you to have a mishap like I did with an overflow of contents. 🙈 Whoops!
- Add the vanilla extract, molasses, soaked dates and salt. Blend/process for 5 minutes or until a milk consistency is formed with little to no visible solids.
- Use a sieve or colander with paper towel, nut milk bag, or cheesecloth to strain the “milk” and separate it from the pulp. *You can save the pulp and freeze for future use in smoothies.
- That’s it! You have your hazelnut milk! Give it a taste test to determine if you want it sweeter or not. My reservations were with not being able to taste that hazelnut flavor anymore, but feel free to add more dates if you desire.
- I typically reheat 1/2 cup fo this milk in the microwave and froth it before adding to my coffee. Enjoy, and please let me know what you think in the comments! I’d love to hear your thoughts.
P.S. That homemade hazelnut spread and other holiday recipes (new and old) will be well on their way, so keep your eyes peeled. I LOVE this time of year. 🥰 Do you?
Until then, take care, 💖 Danielle