Homemade Hazelnut Milk with Vanilla and Maple
Ingredients
- 1 cup raw hazelnuts soaked overnight (about 12 hours)
- 2 cups of filtered water or more depending on your preference
- 1 tsp alcohol-free pure vanilla extract or 1/2 tsp regular (optional)
- 3 Tbsp maple syrup or other sweetener
- 1 Tbsp coconut butter (optional if you want a richer milk)
Preparation
Place all ingredients in your Vitamix and start blending at low speed. Quickly accelerate to high speed until all of the nuts are completely pulverized - about 1 minute.
Sweeten to taste.
Consume unstrained for the most nutritional benefit, or strain with a nut bag or fine mesh sieve for a smoother milk.
To strain: Place the nut milk bag over a large glass container, pour the milk in, and squeeze until every last drop is out.
Store in a sealed glass jar in the fridge for up to two days, or three if kept very cold.
Save and dehydrate the hazelnut meal to use in cookies or crusts.
This recipe makes about 2 cups of milk.