Check out the printable recipe here: http://vegetarianbaker.com/chocolate-hazelnut-mil...
A few weeks ago, I had a crazy thought, "Can You Drink Nutella?" I wouldn't advice going out and melting Nutella to drink it, but this very simple nut milk is the next best thing. Many people have had soy and almond milks, but many can't say that they have had hazelnut milk. I hope you enjoy this Chocolate Hazelnut Milk recipe. Like most homemade nut milks, you do have to drink it in about 7 days or it will go bad, but this recipe is to good to let go bad. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)
Do you want to win a Nut Bag that I used in the video? Enter here: http://bit.ly/NutBagContest
- 2 Cups Hazelnuts | Roasted
- 3 1/2 Cups Water (+ some for soaking)
- 1 Cup Dark Chocolate | Melted
- Roast Hazelnuts in a 350 degree oven for 5-10 minutes. You want them to be golden.
- Place the roasted hazelnuts into a container and fill with water. Soak them overnight in the fridge.
- Remove from fridge and drain. Place the drained hazelnuts into a blender with 3 1/2 cups of warm-hot water.
- Blend on high for 2 minutes.
- Pour the blended hazelnuts into a cheese cloth or nut bag. Squeeze all the moisture out.
- Add the melted chocolate to the hazelnut milk. Using warm-hot water, will make this step extremely easy. If you use cold water, you will need to temper the chocolate with a little bit of the milk.
- Store the Chocolate Hazelnut Milk in a container in the fridge. Should last about a week.