If there’s one thing I love when it comes to a yummy breakfast or coffee break treat, it’s literally anything with hazelnuts. I don’t know if you guys noticed, but nut milk is seriously having a moment right now… and after moving from regular milk to soy and finally to almond (can we take a quick moment to discuss how exhausting following the latest health fad can be?) I stumbled across chocolate hazelnut milk at my local grocery store recently, and my mind was officially BLOWN. If you love Nutella like any sane person does, you should know that hazelnut chocolate milk is basically that… minus the self-loathing that swiftly follows after one too many spoons snuck out of the Nutella jar — don’t lie, we’ve all been there ?
I’ve always wanted to make nut milk at home, and after getting a Vitamix for Christmas this year (I told you guys many-a-blender recipe was to follow), this is my very first blender masterpiece that I’ll be sipping on from now until… well, do people get sick from consuming too many hazelnuts? Just asking for a friend…
- 2 cups Hazelnuts, raw
- 6 cups Water
- ¼ cup Agave Syrup
- 1 tsp Vanilla Extract
- Soak raw hazelnuts in a bowl with room temperature water overnight (minimum 8 hours)
- Drain and rinse hazelnuts, and place into a blender with water, agave syrup and vanilla extract
- Cover and blend on high speed for 1 and a half minutes
- Strain the hazelnut milk mixture into a large bowl or pitcher through a nut milk bag
- Ready to serve warm or chilled — your Hazelnut Milk will stay fresh in the fridge for up to 3 days!