Homemade Hazelnut Milk

Homemade Hazelnut Milk has a naturally toasted flavor that pairs well with coffee, cocoa, oatmeal, and desserts.

This recipe is part of The Nutrient’s complete plant milk guide, where you can compare 12 homemade plant milks and choose the best one for each use; additionally, visit The Nutrient for more recipes and resources.

Ingredients for Homemade Hazelnut Milk

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

Yield: about 4 cups (4 servings).
Prep time: 10 minutes plus 8–12 hours soaking.
Active time: 5 minutes to blend and strain.
Total time: 8–12 hours 15 minutes.

• 1 cup raw unsalted hazelnuts (about 135 g)
• 4 cups cold water for blending (960 ml)
• 1 teaspoon vanilla extract, optional
• 1 pitted Medjool date, optional (for mild sweetness)
• Pinch of salt, optional

Instructions

1. First, place the hazelnuts in a bowl and cover with cool water. Soak 8–12 hours or overnight. This softens them and eases blending.
2. Drain and rinse the soaked nuts thoroughly.
3. Next, combine the hazelnuts, 4 cups fresh cold water, vanilla (if using), date (if using), and a pinch of salt in a high-speed blender. Blend on high for 60–90 seconds until smooth and creamy.
4. Finally, strain the mixture through a nut-milk bag, fine mesh sieve lined with cheesecloth, or a clean kitchen towel into a bowl. Gently squeeze until mostly dry. Transfer the milk to a clean, sealed bottle and refrigerate immediately. Shake well before each use.

Tip: Reserve the leftover pulp for baking, smoothies, or crackers; see the FAQ for ideas.

Best uses

Use this milk in coffee, hot cocoa, oatmeal, smoothies, and baking. For savory cooking, omit vanilla and the date.

Save Time

• Prep: Measure nuts before soaking to save time when you’re ready to blend.
• Cleanup: Rinse the blender and straining cloth immediately after use to prevent stains.
• Freeze: Freeze extra milk in ice-cube trays or small containers for smoothies or sauces.

Substitutions

• Sweetener: Omit the date for unsweetened milk, or use 1 tablespoon maple syrup or 1 teaspoon agave for a different flavor.
• Vanilla: Skip vanilla for savory recipes or use 1/2 teaspoon almond extract for a nuttier note.
• Thickness: Use 3 cups water for a richer milk or 5 cups for a lighter milk.
• Nut alternatives: Substitute blanched almonds or cashews for a similar texture and neutral flavor.

Storage

Refrigerate in a clean sealed container and use within 3–4 days. Natural separation is expected; shake well before pouring. Freeze up to 3 months in portions and thaw in the fridge.

Nutrition Facts

Estimated nutrition per serving

Calories60

% Daily Value*

Total Fat

5 g

Saturated Fat

0.5 g

Total Carbohydrate

2 g

Dietary Fiber

1 g

Total Sugars

0 g

Protein

1 g

Sodium

15 mg

Heart-health rating

This recipe is plant-based and oil-free, so it receives a 5-of-5 heart rating under The Nutrient’s guidelines.

Frequently asked questions

Why did my homemade milk separate?

Separation is normal because homemade milk contains no commercial emulsifiers. Shake well before using.

Can I cook with it?

Yes. For soups, sauces, and savory dishes, choose the unsweetened version and omit vanilla.

Can I use the leftover pulp?

Yes. Refrigerate the pulp promptly and use within two days. Try adding it to oatmeal, muffins, crackers, or smoothies for extra fiber and flavor.

Nutrition values are approximate and vary with blending, straining, and serving size.

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