Thirsty Thursday you say? I am skipping the alcoholic happy hour and treating myself to some milk. Yes, milk. Toasted Hazelnut milk with Cinnamon to be exact. And trust me, you will want to too (It’s divine!). Hazelnuts are so luxurious and I love using them (See my Adaptogenic Chocolate Hazelnut Truffles). I have another recipe up my sleeve that I can’t wait to share which will be coming in a few weeks but for now, let’s get milking! Are you ready?
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The secret to a good hazelnut milk is toasting the hazelnuts and removing the skins. I find it gets rid of a lot of the bitterness that you will find in a raw hazelnut milk. If you toast the hazelnuts enough then the skins are very easy to remove but keep in mind it can get messy! Dates help to sweeten the milk and I do really love them but they are not necessary if you don’t want any sweetener. You could also use maple syrup, honey or coconut syrup.
Another beautiful thing about this recipe is that you can basically adjust it to make any flavour of milk. Do you want chocolate hazelnut milk? (Who am I kidding, of course you do!) Try adding a couple tablespoons of raw cacao powder to the mix. Vanilla hazelnut? Add some vanilla extract. So easy to get creative!
A few Thursday Things:
Wildflowers doing awesome things in this article. Go Nature!
For all of my Harry Potter Friends out there who are as excited about this as I am!
This week Stephen Hawking passed leaving behind a legacy of inspiring many to look beyond our own planet and out into the vast universe. “So remember, look at the stars and not at your feet.”
Looking for more hazelnut recipes? Try these:
Adaptogenic Hazelnut Truffles(vegan, paleo)
Hazelnut Hot Chocolate with CBD oil (vegan, paleo)
Chocolate Hazelnut Cake (paleo)
Maple Cardamom Hazelnut Butter (vegan, paleo)
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!Print
Toasted Cinnamon Hazelnut Milk (Vegan & Paleo)
Toasted hazelnuts make a delicious option for a vegan milk replacement. This also makes a great coffee creamer or base for a more decadent smoothie.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Category: Beverage
- Method: Blending
- Cuisine: vegan, dairy free, paleo
1 cup hazelnuts
3 cups water
1 tsp cinnamon
2 juicy Medjool dates
pinch sea salt
Preheat the oven to 350° F and lay your hazelnuts evenly on a sheet pan. Place the hazelnuts in the oven for 12-13 minutes until fragrant and a little browned. Once cooled slightly, use a dish towel rub the skins off of the hazelnuts in batches (this doesn’t have to be perfect!).
Add the hazelnuts to a bowl and cover with water. Let sit overnight(8 hours).
Drain and rinse soaked hazelnuts and place them in your high speed blender. Add the water, cinnamon, salt and dates. Blend on high for a minute. Taste and adjust by adding more salt or another date. Strain through a nut milk bag and store in the fridge until ready to serve. It will settle and separate while it sits so be sure to give it a good shake before serving! Enjoy!