For the most part I do not purchase milk. I use soy, coconut, or almond milk instead of cow’s milk. In general I have been trying to limit the amount of dairy in my life. I think we were not designed to drink and digest the milk of other animals. AND I have watched way too many documentaries- Hungry for Change, Reboot with Joe, Forks Over Knives, Vegucated…
Since moving to the upper east side, one of my many health-oriented discoveries was the Green Bean Cafe, conveniently located only a few blocks from my apartment. http://www.beangonegreen.com/index.html They serve vegan and organic food in this adorable, warm, and friendly cafe. One of my favorite things that I have picked up from the shop is freshly made almond milk- they make it daily! I was inspired and feeling adventurous and decided to make my own homemade hazelnut milk. If they can do it- why can’t I?!
Although it takes some advanced planning it is super simple and doesn’t require any fancy kitchen supplies.
- 1 cup raw hazelnuts
- 2 dates
- 1 tsp cinnamon
- 1 tsp Agave Nectar
- Water for soaking
- 3 cups water for blending
- 1 tbsp coconut oil- melted (it is solid at room temp)
- Fine Mesh Strainer/ or cheesecloth
Soak the hazelnuts overnight for 12-24 hours. Soak the dates overnight in a separate bowl of water
Drain the hazelnuts until the water is clear and discard the soaked water.
Save the date water!
Toss the hazelnuts into your blender with 3 cups of water. Blend on high speed until nuts are completely pulverized.
Strain the milk with a mesh strainer or cheese cloth- this makes it nice and smooth. Place the pulp aside.
tip: Use a spoon to press down on the pulp to help release the milk
Pour strained milk back into the blender. Remove the pit from the dates (I used medjool dates) and add dates to blender. Pour in about 1/4 cup of date water. Add cinnamon and agave nectar.
Slowly Poor in coconut oil at a steady stream while blender is whirling.
Blend until completely smooth. Let it sit in the refrigerator for 1 hour. Serve on ice. You can also keep it in a sealed jar in the refrigerator for a few days. Makes approx 3 cups.
Go out for a run and then drink up.
Nutritious, creamy, raw, vegan, and delicious!
Ahh what about all the pulp?
I used it to make hazelnut flax seed crackers in our dehydrator. It can also be used in cookies and cakes.
This is my first time ever using our dehydrator so I will post dehydrating recipes when I feel more confident in this department.
Here are some pics:
And the final Result:
Wasn’t exactly going for the cardboard look but the taste is good and practice makes perfect.
xoxo nutty for hazelnut