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Hazelnut Milk Recipe, Easy & Vegan

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

  1. Blend all ingredients on high.
  2. Strain through a nut milk bag or skip this step if you don't mind the pulp.
  3. 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
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Chia Seeds

Add 1 teaspoon = 3 grams chia seeds per cup of milk, shake to combine.

     

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