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Roasted Hazelnut Milk

  • Yield: 1 liter (unstrained) 1x


Creamy and nutritious, this roasted hazelnut milk makes a healthy treat.


  • 300g hazelnuts, raw (2 cups)
  • 960ml water (4 cups)
  • 1 vanilla bean
  • pinch of salt
  • 2 tablespoons maple syrup (or sweetener of your choice)


  1. Roast hazelnuts for about 15min at 180°C or 350°F. Keep a close eye on them as they burn quickly. Let them cool.
  2. To remove the skins, rub them between your hands or in a dish towel. Skins should come off easily.
  3. Combine the water, hazelnuts, seeds of the vanilla bean, salt and maple syrup in a blender and blend until nuts are pulverized. (The time will vary depending on how strong your blender is)
  4. Optional: If you wish to strain, pour milk into a cheese cloth and squeeze out all the liquid into a bowl underneath. Or simply drink it as whole milk (it will be creamier this way)


Store in the fridge for up to 3 days.