I’ve always loved the rich nutty flavor of hazelnuts so making my own hazelnut milk at home felt like a natural step. There’s something special about creating a creamy dairy-free milk that tastes fresh and pure without any added fillers or preservatives. Plus I get to control exactly what goes into every batch.
Making hazelnut milk is easier than you might think and it only takes a few simple ingredients. Whether you’re looking for a plant-based alternative or just want to try something new this homemade version is a delicious way to elevate your morning coffee or cereal. I can’t wait to show you how simple and satisfying it can be.
Why Choose Hazelnut Milk?
Hazelnut milk’s creamy taste and rich texture create a satisfying plant-based option for vegan cooking, snacking, and baking. Compared to almond or oat milk, hazelnut milk offers a distinct nutty flavor that stands out in lattes, smoothies, and dessert recipes like chocolate mousse and chia pudding.
Nutritional values in hazelnut milk support a balanced vegan diet, with one cup delivering around 3 g protein, vitamin E, magnesium, and heart-healthy fats according to data from the USDA FoodData Central. In unsweetened form, hazelnut milk contains no cholesterol or lactose, fitting preferences for dairy-free, vegan, or allergen-conscious eaters.
Homemade hazelnut milk means I can control ingredients and eliminate fillers, gums, and excess sweeteners found in many commercial brands—giving every batch a simple, wholesome profile. Supporting sustainability and minimizing packaging waste aligns with my vegan values since I source hazelnuts from transparent growers and compost leftover pulp.
Versatility makes hazelnut milk a frequent choice in my vegan kitchen. I blend it into creamy sauces, use it with breakfast oats, or drizzle over baked goods for extra flavor depth. Hazelnut milk easily adapts to both sweet and savory vegan recipes, making it a delicious solution for anyone committed to eating plant-based.
Ingredients and Equipment Needed
Hazelnut Milk Ingredients
- Raw hazelnuts: I use 1 cup of raw, unsalted hazelnuts for a naturally sweet, fresh flavor.
- Filtered water: I add 3–4 cups of filtered water for blending and achieving a creamy consistency.
- Sea salt (optional): I pinch in sea salt to balance the nutty notes.
- Unrefined sweetener (optional): I sweeten with 1–2 dates or 1 tablespoon of agave nectar for extra richness.
- Vanilla extract (optional): I add 1 teaspoon of pure vanilla extract to enhance flavor complexity.
Equipment for Hazelnut Milk
- High-speed blender: I rely on a strong blender, like a Vitamix or Blendtec, for breaking the hazelnuts down fully.
- Nut milk bag or fine mesh strainer: I use a reusable nut milk bag or a fine mesh strainer to separate the pulp from the liquid.
- Large bowl: I catch the strained milk in a sturdy, wide bowl for easy pouring later.
- Airtight storage bottle: I pour the finished hazelnut milk into a glass bottle with a secure lid to keep it fresh for up to 5 days.
Ingredient and Equipment Quality Tips
- Organic sourcing: I pick organic hazelnuts when possible to keep additives out of my recipes.
- Proper cleaning: I make sure all blenders and tools are thoroughly cleaned before every batch to maintain flavor purity and food safety.
Step-by-Step Guide to Making Hazelnut Milk at Home
I rely on a simple method to create the creamiest, freshest hazelnut milk at home. Each step makes a big difference in the final flavor and texture, so I’ll walk you through exactly how I do it as a vegan chef.
Soaking the Hazelnuts
I soak raw hazelnuts in filtered water for at least 8 hours, or overnight, to soften them and boost creaminess. If I want to speed up the process, a 2-hour soak in hot water works, but the flavor gets even better with more time. Soaking also helps make the hazelnuts easier to blend and easier for the body to digest by reducing phytic acid.
Blending the Mixture
I drain and rinse the soaked hazelnuts, then blend them with fresh filtered water—usually 1 cup nuts to 3 cups water for ideal texture. I blend on high for about 60–90 seconds until the mixture looks milky and the nuts are thoroughly broken down. If I want a touch of sweetness, I add a pitted date, a splash of vanilla, or a pinch of sea salt at this stage.
Straining for Smoothness
I strain the blended mixture through a nut milk bag or a double-layered piece of cheesecloth over a large bowl. I squeeze out as much liquid as possible to get that silky-smooth consistency. Clean hands make this step easy. The leftover pulp can go into vegan brownies or cookies, so nothing gets wasted.
Tips for Perfect Homemade Hazelnut Milk
Blending Hazelnuts Efficiently
I always blend soaked hazelnuts with filtered water for at least 60 seconds on high, since a longer blend produces a creamier hazelnut milk with better texture for vegan lattes or cereal. I use a high-speed blender, though a regular one works if I extend the blending time.
Straining for Smoothness
I strain the hazelnut milk using a nut milk bag, since this removes all grit and gives a silky result for sauces, smoothies, or vegan desserts. Cheesecloth works too, but I find nut milk bags leave no sediment at all.
Adjusting Flavor Naturally
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I love experimenting with flavor by adding whole dates, a few drops of vanilla extract, or a pinch of sea salt, since these options let me customize taste without refined sweeteners or processed ingredients. I always blend them with the nuts so the flavor infuses perfectly.
Maximizing Freshness
I store fresh hazelnut milk in a glass jar, since it preserves flavor and nutrition for up to 4 days in the fridge. I give it a good shake before each use, since some natural separation occurs without additives.
Using Pulp Creatively
I never throw out hazelnut pulp, since it’s perfect in vegan cookies, homemade granola, or as a base in energy bites. This helps me reduce food waste and create more protein-rich recipes.
Sanitizing Equipment
I always sanitize my equipment with hot water before starting, since clean tools keep the flavors pure and hazelnut milk fresh.
Flavor Variations and Add-Ins
Flavoring homemade hazelnut milk gives each batch a unique twist, which makes this vegan staple even more versatile. I experiment with different natural add-ins to match seasonal produce or specific recipes.
- Natural Sweeteners
I sweeten hazelnut milk with dates, maple syrup, or agave. Adding two soft dates per quart creates a mild caramel note, while 1 tbsp maple syrup adds depth. These options keep the milk refined sugar-free.
- Vanilla and Spices
I flavor hazelnut milk for baking or lattes with vanilla extract or real vanilla bean. Blending in a 1/2 tsp cinnamon, a pinch of ground nutmeg, or even cardamom pods gives the milk a cozy twist. These spices blend well with the nutty base for warming winter drinks.
- Cocoa or Matcha
I make a rich chocolate hazelnut milk by adding 2 tbsp unsweetened cocoa powder and a splash of vanilla. For a morning energy boost, I mix in 1 tsp matcha. Both versions pair well with overnight oats or poured over fresh fruit.
- Savory Options
I create unsweetened hazelnut milk for soups or savory sauces by adding sea salt and a sprig of fresh thyme or rosemary during blending. I use this variation in vegan cream sauces or as a base for creamy soups.
- Citrus and Berries
I blend in zest from half an orange or lemon, or a handful of berries, for a bright, fresh flavor. This batch gives breakfast smoothies extra vibrance and makes a refreshing drink over ice.
Here’s a table of my favorite flavor add-ins for vegan hazelnut milk:
| Add-In Type | Example Ingredient | Amount for 1 Quart | Kitchen Use |
|---|---|---|---|
| Natural Sweetener | Dates | 2 pitted, chopped | Lattes, cereal, smoothies |
| Extract/Spice | Vanilla, cinnamon | 1 tsp/½ tsp | Baking, golden milk, chai |
| Cocoa/Tea Powder | Cocoa, matcha | 2 tbsp/1 tsp | Dessert drinks, oats |
| Herbs (Savory) | Thyme, rosemary | 1 sprig | Vegan sauces, soups |
| Citrus/Berries | Orange zest, berries | 1 tbsp/¼ cup | Breakfast, summer drinks |
Adjusting these amounts makes each batch truly yours. Hazelnut milk blends easily with flavors, which makes it perfect for a variety of vegan recipes from breakfast to dessert.
Storing and Using Your Hazelnut Milk
Storing homemade hazelnut milk keeps it fresh, creamy, and ready for any vegan recipe. I always pour my strained milk into a clean glass bottle or jar. Refrigeration slows spoilage, so I store it in the coldest section of my fridge. Homemade hazelnut milk lasts up to 4 days, with best flavor and texture within the first 72 hours. If you notice sour notes or separation with off aromas, I recommend composting the batch and making a new one.
Shaking hazelnut milk before each use ensures a smooth, uniform consistency, especially since natural nut milk separates quickly without stabilizers. I give mine a quick shake before pouring over cereal, blending into smoothies, or adding to coffee.
Using hazelnut milk at home makes vegan cooking flexible. I drizzle it over hot oatmeal, whisk it into pancake batter, or blend it into chocolate mousse for richness. Soups, sauces, and creamy risottos work beautifully with its nutty flavor. My plant-based mac and cheese and vegan Alfredo get their signature texture from hazelnut milk. For dessert, I swap it in for dairy milk in cakes, muffins, and puddings, or use it as a base for chia pudding and vegan ice cream.
Freezing works for extra hazelnut milk if you’re planning ahead. I pour the milk into ice cube trays and freeze, then transfer cubes into a sealed container. Thawed cubes blend easily into smoothies, but I avoid using defrosted milk for drinking since the texture’s sometimes slightly grainy.
Repurposing leftover hazelnut pulp supports zero-waste vegan kitchen practices. I mix the pulp into cookies, granola bars, veggie burgers, or blend it into dips and spreads for extra nutrition and fiber, keeping every batch sustainable and waste-free.
| Method | Details | Examples |
|---|---|---|
| Refrigeration | Store in glass, use within 3-4 days | Coffee, baking, breakfast, sauces |
| Shaking | Shake before using for smooth consistency | Smoothies, lattes, chia pudding |
| Freezing | Freeze in cubes for longer storage | Smoothies, oatmeal, baking |
| Compost or Cook | Use or compost milk or pulp promptly | Pulp: cookies, granola, veggie burgers |
Conclusion
Making hazelnut milk at home has become one of my favorite kitchen rituals. I love knowing exactly what’s in my milk and having the freedom to experiment with flavors that suit my mood or recipe.
If you haven’t tried making your own yet give it a go. The process is simple and the results are so rewarding. Plus there’s something extra special about enjoying a glass of creamy homemade milk you created from scratch.
