This is one of my favorite healthy treats to make these days. It’s sweet, rich, and just one glass satisfies my craving for something sweet in the afternoon. You can make it in 20 minutes and serve it hot or cold. Your kids will love it and you will too. It keeps for up to 72 hours in the fridge, but it’s so good it never lasts that long!
Chocolate Hazelnut Milk
by: Three Many Cooks
Serves: 4
Ingredients
- 1 cup Raw Hazelnuts
- 3 cups Water
- ¼ cups Agave
- 1 teaspoon Vanilla Extract
- 6 Tablespoons Cocoa Nibs OR 2 Tablespoons Unsweetened Cocoa Powder
- instructons
- Adjust oven rack to lower-middle position and heat oven to 325ºF. Place hazelnuts in a small baking pan and toast until fragrant and slightly darkened in color, 12 to 15 minutes. Place all ingredients in a blender and puree until very well processed, about a minute. Let stand to blend flavors, 5 to 10 minutes. Strain through a fine mesh sieve and serve warm or chilled.
Notes
We tried this recipe with both toasted and soaked hazelnuts and found that toasting really brought out the nutty flavor. If you prefer raw milk, simply soak the hazelnuts overnight (or for 4 to 6 hours) and skip the toasting step. Also, if you can’t find cocoa nibs, substitute 2 tablespoons unsweetened cocoa powder, it’s delicious!
YUM!! Need to get more cocoa and then I’m all over this! Looks awesome!!
Hey Maggy,
When you first talked about making “milk” from hazelnuts and water you know I was skeptical. As you know I’m an enthusiastic convert. Can’t believe how much it tastes like liquid Nutella! Love things that are good… and good for me!
But I am lazy, and I’d probably just eat the 1/4 cup hazelnuts and a small piece of dark chocolate instead.
(For me a small piece of very dark chocolate is happily satisfying, whereas with milk chocolate I tend to keep eating and eating without that “aahh” feeling of satisfaction.)
I had no idea how simple it could be to blitz up some nut milk- thank you! I might try turning this into a hot chocolate as well.