Creamy Chocolate Hazelnut Milk

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!