The creamy, natural homemade hazelnut milk is prepared in just a few minutes and the result is truly extraordinary.
For me, who loves hazelnuts, this is fantastic because it allows me not to buy the ready-made product, avoid unnecessary packaging and, above all, enjoy savings and quality.
In fact, I never bought shop-bought hazelnut milk because, reading the ingredient list, sugar was listed first and the percentage of hazelnuts was really low.
Here, however, there is real quality because the hazelnuts come from Italy, there is no white sugar but only one date to give a hint of sweetness and, above all, zero waste.
If you love making plant-based milks at home, don’t miss this very easy recipe for creamy, natural homemade hazelnut milk, made with only 3 ingredients: hazelnuts, date and water.
I used the Thermomix and in just a few seconds it’s ready to drink or store in the fridge, but I also leave instructions for making it with a food processor.
READ FAQS AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 1 1/4 cups
- Cooking methods: No-cook
- Cuisine: Vegetarian
- Seasonality: All seasons
Ingredients
Use quality products because eating well and mindfully is important.
- 2 oz toasted hazelnuts
- 1 1/4 cups water
- 1 date (pitted, organic)
Tools
- Food processor
- Cheesecloth for straining
Steps
Put the hazelnuts and the date into the Thermomix bowl, 15 sec / speed 10.
Using a spatula, clean the walls of the bowl and pour in the water; blend 1 min / speed 10. To better extract flavor and fats:
3 min / 140°F / speed 3.
Pour the natural creamy hazelnut milk into a clean, dry glass bottle, close with the cap and store in the fridge.
Tips:
I didn’t strain it because there was only a very light hazelnut powder that wasn’t bothersome, but if you wish, strain with a clean cheesecloth or a fine-mesh sieve.
If desired, you can use 2 dates for a sweeter result.
Storage:
Store in the fridge. With this quantity it lasted me 3 days. Shake before use as the water may separate from the pulp, but this is normal; it also happens with store-bought ones.
Without Thermomix:
Put the hazelnuts and date in a powerful blender. Add 1 1/4 cups of water. Blend 1–2 minutes at maximum speed until the mixture becomes milky. To better extract aroma and fats from the hazelnuts (optional but recommended): pour the liquid into a small saucepan and heat it to about 140°F for 2–3 minutes, without boiling. Then pour back and proceed as in the recipe.
FAQ (Questions and Answers)
There is leftover okara—how can I use it?
You can add a couple of teaspoons to yogurt, or use it to make cookies like these with almonds, but using hazelnuts instead.
What water do you use?
I use filtered tap water; you can use bottled still water or tap water.
Is it necessary to add the date?
I recommend it for two reasons: it gives creaminess to the beverage and a slight sweetness that is pleasant.
