Hazelnut milk (homemade!) is rich, creamy, and really flavorful. When you combine it with dark chocolate, you get a cocoa that will remind you of your favorite chocolate-hazelnut spread. It's also delicious chilled for a vegan chocolate milk treat!
| Servings | Prep Time |
| 2 mugs | 10 minutes + overnight |
| Cook Time |
| 10 minutes |
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Hazelnut milk (homemade!) is rich, creamy, and really flavorful. When you combine it with dark chocolate, you get a cocoa that will remind you of your favorite chocolate-hazelnut spread. It's also delicious chilled for a vegan chocolate milk treat!
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Instructions
- Add the hazelnuts to a jar, cover with enough water to rise about 2 inches above the top of the nuts, and store, lidded, in the fridge for 6 hours or overnight.
- Drain the water from the hazelnuts and add them to a blender. Add 2 1/4 cups of water and blend on high until the liquid looks uniformly milky and smooth. This will vary per blender, but in a Blendtec, it took about 1 minute.
- Over a saucepan, pour the hazelnut milk through cheesecloth or a mesh bag and squeeze out as much excess liquid as possible. Most of the liquid should release. [Note: You can freeze the pulp that's left over to add to pancakes, baked goods, and even smoothies!]
- Heat the hazelnut milk in a saucepan over low heat until steaming hot, about 10 minutes. Whisk in the chocolate, stirring until completely combined. If you want a richer cocoa, use a darker chocolate and add 1 1/2 ounces. If you want more of the hazelnut flavor, stir in about 3/4 ounce of chocolate.
- Pour into two mugs and enjoy!
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