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Coffee’s Favorite Vanilla Cinnamon Hazelnut Milk

Trust me your coffee will love this.  I am not a milk drinker, but I love this milk.  Sarah IS a milk drinker (she lives on the stuff) and SHE loves it.  You will love it too…  Try it once and you’ll never go back to half and half again!

This is the first homemade nut milk recipe I ever tried.  I was amazed at how easy it was.  And you don’t need any fancy equipment.  A standard-issue blender and a dish towel will do.   Feel free to adjust the ratio of almonds to hazelnuts (you could even use 100% hazelnuts if you wanted) and adjust the number of dates to adjust the sweetness.  I’ve found that using 4 dates gives you a slightly sweet taste that’s not too overpowering (I usually drink my coffee with no sweetener).

Yields 4 cups

Ingredients

  • 1/2 cup raw hazelnuts
  • 1/2 cup raw almonds
  • 3 3/4 cups filtered or spring water
  • 4 Medjool dates, pitted and chopped
  • 1/2-1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Sea salt, to taste

Directions

  1. Place nuts in a bowl and cover with filtered tap water. Soak for 10-24 hours, changing the water once or twice (the longer you soak, the creamier the finished product).
  2. Rinse and drain the nuts and place into a blender along with spring water water, pitted dates, vanilla extract and cinnamon.
  3. Pulse several times until the mixture is roughly chopped.  Then blend on highest speed for about 2 minutes.
  4. Place a nut milk bag or a clean (unbleached) dishtowel over a large bowl and slowly pour the almond milk mixture into the bowl. Gently squeeze the bottom of the bag to release the milk. If you are using a dishtowel you can twist and squeeze the towel to help remove the milk.  This will take up to 5 minutes.
  5. Pour into a glass jar to store in the fridge for up to a week (mine never quite lasts that long). Shake jar very well before using as the mixture separates when sitting.
  6. Add to coffee for a sweet creamy, slightly caramel-ly taste.  Can also be used instead of milk for baking.

Adapted from http://ohsheglows.com/2014/06/24/coffee-shop-worthy-caramel-vanilla-bean-hazelnut-milk/

KT’s Comments

  • It’s Amazon’s fault I even found ohsheglows.com, because they list her cookbook as one of the top cookbooks of 2014 (so far), and as we know, Amazon likes to sell me stuff! This recipe was the first one listed when I went there and it sounded really good to go in coffee (it is!)
  • The first time I made this, Dave accidentally bought roasted hazelnuts instead of raw so I used 3/4 c. almonds and 1/4 c. hazelnuts.  This gave the coffee a slightly bitter taste, so roasted = bad idea.  Don’t do it!
  • I use a lot more in my coffee than I would half and half (but that is true of regular milk too)

Sarah’s Comments

  • WHY DIDNT I TRY THIS WHEN I WAS HOME!!?!?!? Grrrrrr..
Coffee's Favorite Hazelnut Milk

Coffee’s Favorite Hazelnut Milk

Soaking the almonds & hazelnuts

Soaking the almonds & hazelnuts

Hazelnut Almond Density

Hazelnut Almond Density

 

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