Print

Chocolate Hazelnut Milk Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

This homemade Chocolate Hazelnut Milk is a rich and creamy dairy-free beverage made from toasted hazelnuts, naturally sweetened with dates, and flavored with unsweetened cacao powder. Perfect as a nutritious drink on its own or as an ingredient in smoothies and desserts, this recipe emphasizes natural ingredients and simple preparation, resulting in a deliciously indulgent yet healthy milk alternative.

  • Author: Chef
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 2 servings (approximately 2 cups)
  • Category: Beverage
  • Method: Roasting
  • Cuisine: Vegetarian/Plant-Based
  • Diet: Vegetarian

Ingredients

Hazelnuts and Soaking

  • 1 cup whole raw hazelnuts
  • Cold filtered water for soaking

Sweetening and Flavoring

  • 2 dates (or more to taste)
  • 2 Tbsp cacao powder (unsweetened cocoa powder)
  • 2 cups filtered water (for blending)

Instructions

  1. Preheat and Toast Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and toast them in the oven for 12-15 minutes. Shake the pan once or twice during this time to ensure even roasting. Be careful not to burn the nuts as this will affect the flavor.
  2. Remove the Skins: Once toasted, place the hazelnuts into a clean kitchen towel and rub vigorously to remove the skins. Some skins may remain, which is okay and won’t impact the taste of your milk.
  3. Soak the Nuts: Transfer the skinned hazelnuts to a jar or bowl and cover with clean, cold filtered water. Let them soak for at least 2 hours, preferably overnight, to soften the nuts and improve blending.
  4. Drain and Blend: After soaking, drain the nuts and place them in a blender. Add 2 cups of filtered water, the dates, and cacao powder. Blend on high speed until the mixture is smooth and creamy, ensuring the dates are fully incorporated for natural sweetness.
  5. Strain the Milk: Pour the blended mixture through a nut milk bag or several layers of cheesecloth into a bowl. Squeeze firmly to extract all the liquid, leaving the nut pulp behind. You can discard the pulp or repurpose it in smoothies or baking.
  6. Store and Enjoy: Transfer your chocolate hazelnut milk to a clean, airtight container and refrigerate. It will keep fresh for at least one week. Shake well before serving as separation may occur.

Notes

  • You can adjust the sweetness by adding more or fewer dates depending on your preference.
  • Using fresh, high-quality hazelnuts significantly enhances the flavor.
  • Leftover nut pulp can be used in smoothies, baking, or as a base for energy balls.
  • Shake the milk well before each use to recombine any natural separation.
  • For a smoother texture, strain the milk twice.

Find it online: https://cheftinaskitchen.com/chocolate-hazelnut-milk-recipe/