Hazelnut Milk Recipe
Hazelnut Mylk Recipe
Prep Time
15 mins
Cook Time
0 mins
Soaking Time
6 hrs

This quick and easy recipe is a great way to make your own nut mylk, avoiding all the fillers and preservatives of store-bought brands. You can also jazz it up with herbs, spices, chocolate, dates, and/or vanilla to make something truly magical!

Course: Drinks
Cuisine: American
Servings: 3 cups
Author: Caitlin Iles
  • 1 cup hazelnuts soaked for 6 hours
  • 2 dates pitted
  • pinch sea salt
  • 3 cups water filtered
Optional Add Ins: Spiced Hazelnut Mylk
  • 1/2 tsp. cinnamon
  • 1 tsp. fresh ginger
  • pinch cardamom
Optional Add Ins: Chocolate Hazelnut Mylk
  • 2 tbsp. raw cacao
  1. Soak hazelnuts and dates for 6 hours or overnight.

  2. Strain and rinse the nuts and dates and add to blender. If using optional ingredients, add them here!

  3. Pour in 3 cups of water (more to make it thinner, less to make it creamier).

  4. Blend on high speed for 2 minutes or until there are not more large chunks of nuts or dates.

  5. Place nut mylk bag over a bowlso that the edges are held up.

  6. Pour the mixture into the nut mylk bag, close it, then squeeze the bag until as much liquid as possible is removed. Save the pulp for energy balls or baking!

  7. Pour the nut mylk into a clean glass jar and store in the fridge 5-7 days.