Hazelnut Milk Recipe, Easy & Vegan
Yield: four-16oz bottles
I've been mixing it up with the nuts and seeds I eat lately, since my latest intolerance test says I need to cut out almonds and coconut for a while.
In this recipe, I provided measurements so that no measuring cups or spoons are needed. For volume, use the blender’s volume and add ingredients directly in. For weight, place a blender pitcher on top of the scale, tare (zero) it out, then add ingredients.
1 ½ cup = 10 oz = 283 grams hazelnuts (can sub with other nuts or seeds)
24 grams maple syrup
2 grams = 1 teaspoon vanilla
48 ounces water
Blend all ingredients on high.
Strain through a nut milk bag or skip this step if you don't mind the pulp.
Fill glass bottles all the way up to minimize air and oxidation. It will keep for 3 to 4 days in refrigerator.
To split the batch and make other milks, see below and blend. There is a ratio that works with most of them: for each cup of milk, add 1 teaspoon powder + 1 teaspoon sweetener.
Matcha Milk:
2 cups of milk
4 grams = 2 teaspoons matcha powder
16 grams = 2 teaspoons maple syrup
Green Milk
2 cups milk
2 small handfuls of spinach
Strawberry milk:
equal parts of milk and strawberries
Turmeric milk
2 cups milk
6 grams = 2 teaspoons turmeric powder
16 grams = 2 teaspoons maple syrup
3 sprinkles of cinnamon
2 sprinkles of cardamom
a sprinkle of black pepper
To increase bio-availability, heat the milk just until it starts to steam, making sure not to boil it
Chia Seeds
Add 1 teaspoon = 3 grams chia seeds per cup of milk, shake to combine.