White Russian Cocktail
Elevate your classic White Russian Cocktail with Almond Cow ‘s creamy cashew milk.
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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-occurring vitamins and minerals like manganese, copper, iron, calcium, and potassium. It’s sure to become a new family favorite especially when you use the pulp to make Hazelnut Pulp Nutella! Try our homemade hazelnut Nutella Milk, for a chocolate twist on this recipe.
Elevate your classic White Russian Cocktail with Almond Cow ‘s creamy cashew milk.
Fall in love with this seasonal take on our pulp granola. This recipe includes both the Pecan Cinnamon Milk and the Apple Spiced Granola. The granola is perfectly crunchy, loaded with cozy fall spices and it’s perfect as a snack, topping or on its own! Pair the two together for a wholesome fall inspired granola!
Warm, fluffy, Almond Pulp Banana Bread can be enjoyed anytime of day! Vegan, lightly sweetened with coconut sugar and can be made gluten-free as well!
This creation is the most delectable treat to share with friends or make for a special occasion for when you’re looking for something a little fancier, featuring coconut and chocolate as the star flavors. This treat also happens to be gluten free, putting to perfect use leftover macadamia pulp and almond flour (which you can make from leftover almond pulp) as the base. Recipe by @melissas_healthykitchen
10 Responses
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!
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!
Are hazelnut kernels the same as just hazelnuts? I am confused.
Hi Donna! We apologize for any confusion. Hazelnut kernels are the same as hazelnuts.
Every time I make hazelnut milk it ends up grainy and not creamy. What is the problem??
Hi Coco! We’re sorry to know that your hazelnut milk is turning out grainy. Soaking the hazelnuts before using them can help create a creamier milk. Here are some additional tips to help create a creamier milk. Use warm water in the base of the machine. Run the Almond Cow through two cycles. With this suggestion, you can also remove the ingredients in the filter basket after the Almond Cow has completed its first cycle and replace it with new ingredients but leave the milk in the base of the machine. Press the cow button and run the machine through a second cycle.
Use less water in the base, you must use ice to offset the water to reach the minimum line if using less water.
Mixing in oats or cashews is a great way to make the milk more creamy.
You could also try the collector cup method when making milk. It makes less milk but is creamier.
Fill the collector cup to the 500ml line with water and set it in the base of the machine (no other water is added to the machine).
Fill the filter basket with your ingredients as usual and place the top onto the machine and blend.
Here is a recipe and video for this method:
https://almondcow.co/blogs/…
Is it better to use hazelnuts with or without skin?
If we’re going the roasted/soaked route, how much hazelnuts should it be pre-soak? Closer to 1/2 cup like almonds?
Hi Max! We would recommend measuring out the hazelnuts in the filter basket to a little over the 1/2 cup line and then soaking them.
I found this is like the peanut milk – a bit watery right after it is made, but after sitting overnight it is delicious!