I don't like almond milk. There, I said it. Almond milk seems to be the biggest craze in the health-conscious world right now, and I just can't jump on that bandwagon. I've tried it, I've made it. I just don't really get what all the hype is about. It's quite tasty on it's own, but how often do you really sit down to a nice, tall glass of almond milk? I don't care for it mixed into coffee or Crio Brü–– it just doesn't do anything for the flavor of either beverage. Hazelnuts are a lot nicer to work with than almonds, they don't require as long of a soak time and they're far easier to squeeze through a nut milk bag than any other nut I've worked with! One day, with a ton of hazelnuts hanging out in my fridge, I decided to give another nut milk a go... and we have a winner! I'm Italian and I often have hazelnuts around, so it's just more convenient for me to make hazelnut milk, plus it's delicious in my smoothies and even in my Crio Brü! I actually want to drink a huge glass of this, often. It's a bit thicker and creamier than almond milk and it holds its own against other flavors it's mixed with–– it doesn't just get lost and end up watering down whatever you're drinking! These tiny little hazelnuts are also so packed full of nutrition! Hazelnuts are a fantastic source of healthy fats–– which are the best source of energy for our whole body, but especially the heart. Hazelnuts are also rich in folate, thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), and pyridoxine (B6). They're a great source of vitamin E, which acts as a very powerful antioxidant that protects against free radicals. It's essential to skin and hair health and plays a big role in aging gracefully. Vitamin E is also crucial to endocrine and nervous system health as it's very important in balancing our hormones. Hazelnuts are rich in minerals like copper (which keep our adrenal glands healthy), manganese (which is needed to form connective tissue as well as to build hormones), calcium (which is responsible for maintaining the proper pH of our blood and for the contraction and relaxation of our muscles––including the heart), magnesium (which has a natural calming effect and also works to balance calcium), potassium (which must be in balance with sodium to transfer nutrients into and out of our cells), zinc (which is essential to digestion, liver health, and is the cofactor to a large number of metabolic reactions), selenium (which is needed for endocrine health), and iron (which is necessary to transport oxygen in the blood). Long story short... eat your hazelnuts!
Prep Time: 3hr, 7min Cook Time: 0 min Total Time: 3hr, 7min Yield: 32 oz
1 cup raw hazelnuts
8 cups filtered water, separated
½ tsp sea salt, separated
Place the hazelnuts in a bowl or pot with 4 cups of water and half of the salt (¼ teaspoon). Cover and let soak for 3 hours.
Drain the hazelnuts, then add to a blender or food processor with the remaining 4 cups of water and ¼ teaspoon of salt. Blend on high for about 30-45 seconds (until the nuts are totally broken down and the liquid looks smooth).
Strain this mixture into a bowl or pitcher through a nut milk bag. Squeeze as much of the milk out as you can–– until there is just nut pulp left in the bag.
Store the hazelnut milk in an airtight container and serve cold. This will keep in the fridge for up to two weeks in mason jars (if it lasts that long).
*You can freeze the nut pulp in an airtight container or bag for future use (recipes will be coming soon, or you can google "nut pulp recipes").