Homemade Hazelnut Milk:

Ingredients:

• 1 Cup Hazelnuts (soaked overnight)
• 3 Cups Water
• 1 Tablespoon Raw Honey or Agave Nectar

You will also need:

A Blender, Some Cheesecloth, A Bowl (to soak the nuts in overnight)

Instructions:

First, soak your hazelnuts in a bowl overnight, fill the bowl with water such that there is about at least an inch of water above them. Once they’ve soaked overnight, drain and discard the water, discard any nuts that float at the surface.

Take the soaked nuts and place into a blender with 3 cups of water. Blend until smooth. (This should take a couple of minutes) When contents are blended smooth, strain the milk through cheesecloth. This step will take some time as the milk separates from the nut pulp. The milk can now have agave or honey, or your preferred sweetener added to it to taste. That’s it! All in all, this should take less than fifteen minutes from start to finish. Once the pulp and milk are separated, each will keep for a few days in the fridge, but you’ll probably drink it all before then.

P.S. You can use the hazelnut pulp in baking, crusts, or any other culinary adventure that you don’t mind adding a little grit to. (pulp is not recommended for smoother projects like pudding or milkshakes for this reason)