Homemade roasted hazelnut milk
Serves: Just shy of 2 cups
  • 3 cups unshelled hazelnuts or 1 cup shelled
  • 2 cups water
  1. Remove the nuts from their shells if not done already.
  2. Preheat the oven to 180C || 350 F and roast the nuts on a baking tray for 10 - 15 minutes until golden. Remove from the oven and allow to cool slightly,
  3. Place in a clean tea towel and rub to remove some of the skins.
  4. Place the hazelnuts in a jar and cover with water and allow to soak an hour or two, or overnight.
  5. Strain and rinse, and then add to a high-powered blender with 2 cups fresh water. Blend until smooth and creamy, around a minute.
  6. Strain through a nut bag or cheesecloth until most of the liquid is removed.
  7. Store in a jar in the fridge up to five days.
Recipe by to her core at https://tohercore.com/how-to-make-homemade-roasted-hazelnut-milk/