Toasted Hazelnut Milk

I know what you’re thinking. What is the beige-y liquid and where is my cake? Don’t worry, cake is on the way, but in the mean time, I’m bringing you my new favorite thing, toasted hazelnut milk. Ever since my vegan month, I’ve cut back significantly on dairy, but I’ve been spending a fortune on almond milk. Store bought almond milk can be expensive, flavorless, and makes a lame cappuccino. I hate lame cappuccinos.

My mom had been suggesting that I make my own almond milk for a while now and even sent me some cheesecloth in the mail, so I took the hint, made a batch, and I’m never looking back. Nut milk in everything! That sentence made me slightly uncomfortable.

I tried the next batch with hazelnuts, and got the idea from Smitten Kitchen’s blog to make the batch after that with toasted hazelnuts. Mind blowing. Toasted hazelnut cappuccinos, lattes, mochas, milkshakes, hot chocolate, cold brew…the possibilities are endless. I may or may not have tested all of these.

Most recipes I found use a ratio of at least 3 cups of water per one cup of nuts, which works well for drinking or using in cereal. For coffee creamer or making espresso based drinks, I would recommend a ratio of 1 1/2 cups of water to 1 cup of nuts. You can add any flavors to this that you like- a pinch of salt, a tablespoon or two of maple syrup or honey if you’re not vegan, and/or some vanilla extract. I’ve even read some recipes where people blended this up with cacao nibs. I haven’t tried it yet, but it’s next on my list.

Oh, and don’t forget to save the leftover hazelnut meal. Spread it out on a baking sheet, put it in the oven on the lowest setting for a couple of hours, and let it dry out, and if it gets clumpy, pulse it in the food processor a few times. I’ve got some fun recipes coming up with hazelnut meal, so stay tuned!

Adapted from Smitten Kitchen, The Kitchen Treaty, and Mom.