Creamy Chocolate Hazelnut Milk
User Reviews
5
Creamy Chocolate Hazelnut Milk
Description
This recipe starts by soaking raw hazelnuts and pitted dates in boiling water for at least 30 minutes to soften them, easing blending. The soaked ingredients are blended extensively with filtered water to extract maximum creaminess. The blended nut milk is then strained through a nut milk bag or clean dish towel to remove coarse solids, leaving a silky liquid base.
Salt, maple syrup, vanilla extract (optional), and unsweetened cocoa powder are added back into the strained milk and blended again to fully combine flavors. The drink achieves a balance of mild sweetness from dates, nutty richness from hazelnuts, and deep chocolate notes from cocoa powder, with a smooth, creamy mouthfeel.
Yielding approximately 4 cups, this plant-based milk alternative can be consumed chilled or used in cereal, baking, or coffee. The leftover nut pulp is discardable or usable in other recipes. Soaking time should be planned ahead for best results.
Ingredients
- 1 cup hazelnuts raw
- 3 large Medjool date pitted
- 4 cups water filtered
- 1/4 tsp salt sea salt
- 1-2 Tbsp maple syrup
- 1 tsp vanilla extract (optional)
- 3 Tbsp cocoa powder or cacao powder, unsweetened
Instructions
- Add hazelnuts and pitted dates to a small heat-safe bowl and cover with boiling water. Allow to soak for at least 30 minutes, or overnight.
- After 30 minutes, drain the hazelnuts and dates and add them to a high-speed blender along with the filtered water. Blend until creamy and smooth. Keep the blender running for at least 1-2 minutes so you get the most out of your hazelnuts.
- Strain using a nut milk bag or our favorite trick — a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the hazelnut milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods. Find more inspiration for the pulp here.
- Rinse the blender and pour the strained hazelnut milk back into it. Add the salt, maple syrup (starting with the lesser amount), vanilla (optional), and cocoa powder (or cacao powder). Blend until well combined — about 1 minute. Taste and adjust if desired, adding more maple syrup for sweetness or cocoa powder for chocolaty goodness.
- Transfer milk to a jar or bottle, seal, and refrigerate. Will keep for up to 4-5 days, though best within the first 1-3 days. Shake well before drinking, as it tends to separate. Enjoy hot or cold on its own, or mixed with your morning coffee or hot chocolate!
Notes
- Prep time includes at least 30 minutes soaking hazelnuts and dates; overnight soaking is also suitable.
- The recipe yields about 4 cups of hazelnut milk.
- Nutrition information is an estimate and excludes optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1/2-cup servings)
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1half-cup serving | |
| Calories | 142 | 7% |
| Carbohydrates | 12.4g | 4% |
| Protein | 3.1g | 6% |
| Fat | 10.5g | 16% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 7.8g | 39% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 74mg | 3% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8.2g | 16% |
| Vitamin A | 16.8IU | 0% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 30.3mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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