Homemade hazelnut milk is a tasty gluten and lactose free vegan milk.

All the nuts milks are delicious, but I love hazelnut milk because it is one of the nuts which ages more slowly and maintains it´s flavour better than others.

 Sometimes we buy nuts that are not cheap and don´t taste good, they sometimes become rancid in very little time. Hazelnuts are one of the best preserved nuts, maybe because of the amount of vitamin E. We can enjoy this nut the whole year. It can be used raw or roasted, peeled or unpeeled, however you like.

Ingredients:

100-150 grams of hazelnut
1 liter of water
1 tablespoon of cane sugar or honey (optional)
1 teaspoon of cinnamon
1 pinch of salt

Elaboration

1- Soak the hazelnuts for at least 2 hours, at the most overnight. This way they are more tender and easier to squeeze. If you are in a hurry, you could also use them directly without soaking.
2- Put the water in the chufamix container and insert the filtering glass.
3- Put all the ingredients into the filtering glass.
4- Blend gently without pushing or forcing the mixer for 2 minutes or so.
5- Leave marinating for 10 minutes and immediately remove the filtering glass and strain the last drops of the milk using the mortar.

Tips and alternatives

Store the milk in the fridge to cool it down, it can then be drunk cold or heated up to consume warm, you can also use it for cooking. The flavour is much better after marinating for 8 hours.

Save the remaining pulp and keep it in the fridge to add to salads, yogurts, soups, vegetable creams… You can also use it to make an incredible homemade cocoa cream or a date cream... You have some ideas how to recycle the pulp here.