Cocoa Hazelnut Milk
Ingredients
- 1 cup hazelnuts, soaked at least 6 hours, drained, and rinsed again
- 3 1/2 cups warm water
- 3 medjool dates, pitted
- 2 1/2 tablespoons raw cacao powder (unsweetened cocoa works also)
- 1 teaspoon vanilla
Instructions
- Place hazelnuts, water, dates, cacao powder, and vanilla in a high-speed blender. Blend on high speed until milk is pale and creamy, about 1-2 minutes.
- Place nut milk bag over a bowl and slowly pour milk into the bag. Gently squeeze the milk through the bag until you are left with a fairly dry pulp.
- Transfer milk to a large jar or small pitcher. For easier pouring, transfer milk from the bowl back to the blender before pouring into a pitcher.
Notes
A nut milk bag is essential to achieving a smooth milk. I’ve been happy with this one. A fine mesh strainer will also work, but the milk will have more texture.