If you’re looking for a naturally sweet, creamy and enveloping drink, this homemade gianduia milk is the perfect solution.
It’s made in minutes with simple ingredients like hazelnuts, almonds and cocoa, but the result is surprising: a velvety mix that recalls the taste of gianduia, without the need for added sugars or complicated ingredients.
I’m testing many different homemade drinks that take just a few minutes, and they’re all delicious. This makes me happy because with few ingredients and very little time I can make healthy and tasty drinks that also have a low environmental impact since there’s no plastic or carton to dispose of.
Great both cold and hot, here is the recipe, tips and how to prepare a healthy, tasty and nutritious drink at home both with a Bimby and by hand.
READ THE TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 3 Minutes
- Portions: 17 fl oz (about 2 cups)
- Cooking methods: No-cook
- Cuisine: Wellness
- Seasonality: All seasons
Ingredients
For about 17 fl oz (500 ml) of finished product
- 13 fl oz water
- 1/4 cup hazelnuts
- 2 tbsp peeled almonds
- 2 tbsp unsweetened cocoa powder
- 2 pitted dates
- 1 tbsp whole oat flakes (Or 1 tsp chia seeds)
Tools
- Food processor
Steps
Place the hazelnuts and almonds in the Bimby bowl: 10 sec/Speed 10.
Pour in all the other ingredients and blend for 1 minute and 10 seconds at speed 10.
Transfer to a glass bottle and store in the fridge. I didn’t strain it because the resulting powder is very fine and doesn’t bother me, but if you prefer, you can strain it.
Method without Bimby
With a blender
Put the hazelnuts and almonds in the blender; blend until you obtain a fine crumb.
Add water, cocoa, dates, oats (or chia).
Blend for 1-2 minutes at maximum power.
Strain (optional) with a fine sieve or a nut milk bag.
Important tip
If your blender isn’t very powerful:
soak the nuts for 2-4 hours; you’ll get a much smoother and creamier texture.
Mistakes to avoid
Using too few nuts
This is the most common mistake: the drink comes out watery and unsatisfying.
Respect the quantities: they are essential to achieve a creamy effect.
Not blending long enough
If you don’t emulsify well:
the cocoa will remain separate,
the texture will be grainy.
Always blend at maximum speed for at least 1 minute.
Over-straining (or straining the wrong way)
By straining too much you remove:
fiber,
body,
creaminess.
If you want a thick gianduia milk, strain little or not at all.
Using too much cocoa
Too much cocoa = bitter and overpowering taste.
It’s better balanced with the natural sweetness of the dates.
Not using any natural thickener (oats or chia)
Without them:
the milk remains too thin.
A small amount makes a big difference.
Try it like this
With coffee (light “moccacino” effect)
Add the gianduia milk to hot or cold coffee: you’ll get a creamy and naturally sweet drink, without the need for sugar.
As a smoothie
Blend it with frozen banana: it becomes a cold gianduia frappé-like cream, thick and naturally sweet.
With ice cubes
Served very cold it’s even better: a super refreshing “chocolate summer drink” effect.
FAQ (Questions and Answers)
Can I heat it?
Yes, but don’t bring it to a boil.
Warm it gently to preserve the flavor and texture.Can I use only hazelnuts?
Yes, but I think with almonds you get a more balanced and less heavy texture.
What are the oat flakes for? Can I skip them?
Oat flakes, thanks to their fiber, help add creaminess. If you have chia seeds, use 1 tsp instead of the oat flakes. You can also omit them, but the product will be more liquid.
How many days does it keep in the fridge?
Up to 3-4 days.
