Chocolate Hazelnut Milk
Recipe type: Dessert
Serves: 3 Cups
Creamy homemade hazelnut milk blended with cocoa and agave nectar to make a chocolate milk reminiscent of Nutella.
  • ½ cup hazelnuts, toasted
  • water for soaking
  • 3 cups water
  • ⅛ tsp. salt
  • 2-3 Tbsp. unsweetened cocoa powder
  • 1½ - 2 Tbsp. agave nectar or sweetener of choice
  • ½ tsp. hazelnut or vanilla extract
  1. Soak the nuts overnight in a covered container in the refrigerator, using enough water to cover them.
  2. Drain the nuts well.
  3. Place the nuts and 3 cups of fresh water in a blender and blend at highest speed for 1-2 minutes or until the nuts are pulverized and you have a creamy and milky mixture.
  4. Drain the liquid through a strainer lined with muslin or fine cheesecloth. Be sure to squeeze the nut pulp to extract the most liquid.
  5. Rinse out the blender well to remove any leftover nut pulp. Place the strained liquid back into the blender and add the salt and blend well.
  6. Add the cocoa powder, sweetener and flavoring as desired and blend well.
  7. Taste and adjust flavorings.
  8. Store the nut milk in the refrigerator in a covered container for up to 5 days. It will separate, so be sure to shake it well before serving.
For plain milk, omit the cocoa powder, extracts and sweetener. Don't omit the salt, that little bit makes a big difference in the flavor! Toasting the hazelnuts for 8-10 minutes in a 300F oven will help improve the hazelnut flavor of the milk, but it's good even without the toasting. If you're using almonds, there is no need to toast them first. If your tap water doesn't taste good (mine doesn't), be sure to use bottled water for this recipe.
Recipe by BakeNQuilt at