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Hazelnut Milk

With its rich, creamy, and slightly roasted flavor, Hazelnut Milk makes for the perfect addition to your morning cup of coffee, cereal, or baking recipes. Aside from it’s wonderful flavor, Hazelnut Milk is high in naturally-occuring vitamins and minerals like manganese, copper, iron, calcium, and potassium- It’s sure to become a new family favorite! Try our homemade hazelnut Nutella milk, or make leftover hazelnut pulp Nutella, for a chocolate twist on the recipe.

How To Make Hazelnut Milk

Ingredients

  • 1 cup Unsoaked hazelnuts (see option for roasted hazelnuts below)
  • 3 Pitted dates or sweetener of your choice (optional)

Roasted Hazelnuts: Preheat oven to 350 degrees. Spread the hazelnuts on a sheet pan and roast them for 5-10 minutes. Once they have cooled, soak them for 1-2 hours.

Directions

  1. Place the unsoaked hazelnuts (or roasted/soaked hazelnuts) and dates in the filter basket. Attach the filter basket to the top of the Almond Cow and twist in the direction of the close arrow to secure.
  2. Fill the Almond Cow base to the MIN line (5 cups) with water, attach the top.
  3. Plug in the Almond Cow and press the cow start button!

    It will run through 3 automatic stages. When the green light stops flashing, your milk is ready!

4 comments

  • Hi Donna! We apologize for any confusion. Hazelnut kernels are the same as hazelnuts.

    Almond Cow
  • Are hazelnut kernels the same as just hazelnuts? I am confused.

    Donna
  • Hi Darcy! Sorry for the confusion. If you are wanting a toasty flavor to your hazelnut milk you can roast the hazelnuts first following the directions above. We recommend soaking the roasted hazelnuts for a few hours to help them soften up (also helps create a creamy milk after they’ve been roasted). Or you can use unsoaked hazelnuts (not roasted) in this recipe. Thank you!

    Almond Cow
  • Hi. I’m a bit confused by this recipe.
    In the ingredients and in the directions, it says unsoaked. But in the directions for toasted hazelnuts, it ends with soaking the hazelnuts for 1-2hrs.

    My first questions is— does the hazelnut milk call for toasted hazelnuts or raw?
    My second question is to clarify soaking or not soaking. Confused because I’m not understanding why one would soak nuts after they are roasted, unless that’s prepping them for the milk recipe.

    Thanks!

    Darcy Heine

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