Hazelnut Chocolate Milk

This is one of my favorite nut milks I add in my morning coffee, but also enjoy alone, as it is comforting. Depending on the days, I add different flavors and nutritional boosters.

There are many reasons to make our own nut milk. Store-bought nut milks are expensive, very watered down and often loaded with preservatives, refined or artificial sweeteners, emulsifiers and stabilizers that are unhealthy. Plus, nut milks are easy to make at home!

Servings

5

Prep time

5 Min

Inactive time

4 Hr

Total time

4 Hr 5 Min

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Hazelnut Chocolate Milk

There are many reasons to make our own nut milk. Store-bought nut milks are expensive, very watered down and often loaded with preservatives, refined or artificial sweeteners, emulsifiers and stabilizers that are unhealthy.

Ingredients

• 800 ml (3⅓ cups) water
• 200 g (1½ cups) hazelnuts, soaked for 4 to 6 hours, then drained
• 2 tbsp cacao powder
• 1 date or sweetener of choice (optional)
• Pinch of salt

Instructions

1. Add the water, hazelnuts and date to a blender and blend until smooth, about 1-2 minutes depending on the blender strength.
2. Strain the milk through a fine-mesh sieve or nut milk bag into a bowl. Save the pulp for another recipe or compost.
3. Add the almond milk back into the blender and add the cacao and salt. Blend again until the chocolate is mixed in well. Taste and adjust sweetness if necessary.
4. Enjoy warm or chill in the fridge for up to 3 days. Shake before using.

Soaking

Soak the hazelnuts to increase bioavailability of nutrients.

More thickness

For a thicker and creamier milk, use 1:3 ratio instead of 1:4.

More flavor

Add vanilla or cinnamon.

Nutritional boosts

Maca to relieve stress and boost energy levels.

Use

You can use it in both hot and cold recipes.

Did you make this recipe?

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