Soooooooo…….. Heeeeeey……….. anyone hoppin on this homemade nut milk train like I am? I am super digging it you guys. I’m a total newbie, and I know I’m pretty late in the game to this trend, but IT ROCKS! In this recipe I switched up the usual plain ole vanilla almond milk, and tried something a little different, HAZELNUT MILK! It actually tastes really similar to almond milk, but a little nuttier. Not as sweet, which I prefer. I jazzed it up with some spice and ended up with vanilla cardamom hazelnut milk. YUUUUHS!
Also, I spilled this milk all over the freakin place while taking photos. DOH!
I’ve never much of a dairy milk drinker. When I was 5 I suffered from chronic nightmares, and had to drink warm milk every night to help me get to sleep. BLECH! blech. Triple BLECH! I even tried chocolate and strawberry milk powder….. still blech. Who likes warm milk!? Babies, I guess. Babies.
Well…….. milk and I are not BFFs. Except with cereal, which may be the best thing ever.
Enough about dairy….. now the VEGAN MILK! mmmm….. nuts ground into liquid. I’m totally down. It really couldn’t be a whole lot easier to make homemade nut milks. Just soak your nuts overnight, then blend with filtered water until desired consistency and strain out the pulp. Usually about 1 part nuts, 3 parts liquid. Super simple amiright? You can use this method with most nuts, but the sweeter ones like almonds, hazelnuts, and cashews tend to make the best tasting nut milk in my opinion.
OK, so let’s talk about nut milk pulp. You will have about a cup of pulp leftover from making your milk. Don’t throw this away! Use it in baking, in your oatmeal, as a compost, dry it out and make a nut flour. DON’T THROW IT AWAY! It’s delicious. Especially cooked in granola with roasted strawberries.
I’m gonna warn you about the cardamom flavor in this one too. Cardamom is pretty strong you guys, and this recipe packs a CARDAMOM PUNCH! BLAM! I like it this way, but you may want to start with about 1/4 teaspoon cardamom first.
- 1 cup raw hazelnuts
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cardamom
- 3 cups filtered water
Soak hazelnuts in water for at least 12 hours.
Rinse hazelnuts well and place in a blender with vanilla and cardamom and blend well. Add 1 cup of the water and blend until smooth. Add remaining water and blend well.
Line a colander with cheesecloth and place over a large bowl, or use a nut milk bag. Pour milk mixture over colander, straining out pulp. Wrap pulp in the cheesecloth and squeeze out the remaining liquid. Reserve pulp for another use.
Transfer milk to a sealable container and store in the refrigerator for up to 5 days.
I suppose you should all prepare for a vanilla cardamom hazelnut milk pulp recipe!