Hey there! A friend of mine said blueberry was her favorite flavor the other day. I instinctively thought that was weird, "Why blueberries when there's hazelnuts and macadamia nuts?" You know, the good stuff, full of fat and calories... you know.
She and I were roomies at one point. I remember she even had some blueberry coffee, something that would never stick out to me on the grocery aisle. It was pretty good, but not as good as hazelnut coffee.
So I guess it's safe to say my favorite flavors fall somewhere in the nut family.
Enter hazelnuts! Hazelnut is kind of my go-to flavor, especially for coffee. You don't see hazelnuts as much in other places, like ice cream shops. It'd be nice if someone made that though, or like a hazelnut malt.. mmmmm. Yeah, they should do that. Somebody do that! Maybe I'll do that.
So here's what you'll need for delicious hazelnut milk:
- 1 cup hazelnuts soaked overnight
- 3 cups of water - fresh water not the water they soaked in
- a pinch of salt - I used Himalayan Salt, I swear it makes all the difference
- 1 teaspoon of vanilla - I used my homemade extract
- Cheesecloth or sieve
I didn't use any sweetener in mine and it was delicious, but if you must 1/4 cup of dark agave nectar would be perfect.
- Take your hazelnuts that have been soaking overnight and strain the water out.
- Place soaked hazelnuts in a blender with 3 cups of fresh water, a teaspoon of vanilla, and a pinch of salt.
- Take your cheesecloth or sieve and strain out the blended pieces.
- Serve chilled.
It's really a simple process, once you get in the habit of soaking your hazelnuts overnight. The pinch of pink salt in this really does it for me. Since this salt is so much saltier than table salt, a little bit will get you a long way.