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glass of homemade hazelnut milk on table

🥛 Hazelnut Milk

A creamy, nutty plant-based milk made by blending soaked hazelnuts with water and straining. Perfect for coffee, cereal, or smoothies.
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Prep Time 5 minutes
Soak 8 hours
Total Time 5 minutes
Servings: 750 ml
Course: Drinks, Plant milk
Cuisine: European, International, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g raw hazelnuts soaked overnight
  • 750 ml fresh water
  • 1-2 dates (or 1 tsp maple syrup) optional for sweetness
  • 1 tsp vanilla extract optional

Equipment

  • 1 Blender
  • 1 Nut milk bag or fine strainer
  • 1 Bowl or jug
  • 1 Glass bottle for storage

Method
 

  1. Soak hazelnuts in water overnight (or at least 8 hours). Drain and rinse well.
  2. Place soaked hazelnuts and fresh water in a blender. Add optional sweetener or vanilla if desired.
  3. Blend on high for 1–2 minutes until smooth and creamy.
  4. Strain through a nut milk bag or fine strainer into a bowl or jug. Squeeze to extract all liquid.
  5. Pour into a clean glass bottle. Store in the fridge for up to 3–4 days. Shake before use.

Notes

💡 Tip: Save the leftover hazelnut pulp to use in baking, smoothies, or porridge.
⚠️ Note: Homemade hazelnut milk naturally separates – shake well before each use.