“Decadent, luxurious, and totally splurge-worthy, this homemade hazelnut milk is fit for a high end coffee shop and it pairs perfectly in a cup of coffee or black tea. I use a mix of soaked hazelnuts and almonds, but feel free to use all hazelnuts if you prefer. It's lightly flavoured with notes of caramel (from Medjool dates), cinnamon, and a whole vanilla bean and I imagine you could turn it into a chocolate hazelnut milk quite easily by adding a bit of dutch-processed cocoa powder. This recipe is lightly adapted from my Homemade Almond Milk recipe.”

Recipe from Oh She Glows Every Day by Angela Liddon
Vegan, Gluten-Free, Grain-free, No bake/raw, Oil-free, refined Sugar-free, and Soy-free!

Makes 3 to 3 1/2 cups (875 ml)

SOAK TIME: Overnight or 2-8 hours

PREP TIME: 10 Minutes


3/4 cup (175 ml) raw hazelnuts
1/4 cup (60 ml) raw almonds
3 1/2 cups (875 ml) water
2 1/3 - 3 pitted Medjool dates, or 1-2 tablespoons (15-30 ml) pure maple syrup to taste
1 vanilla bean, roughly chopped or 1/2 to 1 teaspoon (2-5 ml) pure vanilla extract
1/2 teaspoon (2 ml) cinnamon
Tiny pinch of fine grain sea salt (optional)


Place hazelnuts and almonds in a bowl and cover with 2 to 3 inches (5-8 cm) of water. Soak overnight for 8-12 hours. Drain and rinse.

Place nuts into a blender along with the remaining ingredients. Blend on high for 1 minute.

Place a nut milk bag over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 minutes. You should be left with ¾ to 1 cup (175-240 ml) of pulp in the bag.

Using a funnel, carefully transfer the milk into a large mason jar and secure with lid. Chill in the fridge. It will stay fresh for 2-3 days. Give the jar a good shake before enjoying.