How Do You Make Hazelnut Milk at Home?

AvatarByTonya Taylor Dairy Recipes & Swaps

Hazelnut milk is quickly becoming a favorite among plant-based milk alternatives, celebrated for its rich, nutty flavor and creamy texture. Whether you’re lactose intolerant, vegan, or simply looking to diversify your milk options, hazelnut milk offers a delicious and nutritious choice that can elevate your morning coffee, smoothies, or baking recipes. But how do you make hazelnut milk at home, and what makes it stand out from other nut milks?

Making hazelnut milk is surprisingly simple and allows you to control the ingredients, ensuring a fresh, additive-free beverage tailored to your taste. Beyond just being a dairy substitute, hazelnut milk brings a unique depth of flavor and a host of health benefits, including healthy fats, vitamins, and antioxidants. Its versatility means it can be enjoyed on its own or used in a variety of culinary applications.

In the following sections, we’ll explore the basics of hazelnut milk, discuss the key steps involved in its preparation, and share tips to customize your homemade batch. Whether you’re a seasoned plant milk enthusiast or a curious newcomer, understanding how to make hazelnut milk opens the door to a world of wholesome, flavorful possibilities.

Step-by-Step Process for Making Hazelnut Milk

The process of making hazelnut milk is straightforward and can be done entirely at home with minimal ingredients and equipment. The key to a smooth, creamy texture lies in proper soaking, blending, and straining techniques.

Begin by rinsing one cup of raw hazelnuts under cold water to remove any dust or debris. After rinsing, soak the nuts in fresh water for at least 8 to 12 hours or overnight. This soaking step softens the nuts, making them easier to blend and enhancing the milk’s creaminess and digestibility.

Once soaked, drain and rinse the hazelnuts thoroughly. Place the nuts in a high-speed blender with 3 to 4 cups of fresh, filtered water. The water-to-nut ratio can be adjusted based on desired milk thickness, with less water resulting in a creamier texture.

Blend the mixture on high for approximately 1 to 2 minutes until the nuts are fully broken down and the liquid appears white and opaque. At this stage, you can add optional flavorings such as a pinch of salt, a teaspoon of vanilla extract, or a natural sweetener like maple syrup or dates.

Strain the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a clean bowl or pitcher. Gently squeeze or press to extract as much liquid as possible, leaving behind the hazelnut pulp. This pulp can be reserved for other recipes, such as baking or smoothies, to avoid waste.

Transfer the strained hazelnut milk into a sealed container and refrigerate. It typically stays fresh for 3 to 4 days. Shake well before each use, as natural separation may occur.

Variations and Flavor Enhancements

Hazelnut milk serves as a versatile base that can be customized according to taste preferences or dietary needs. Consider these common variations and add-ins to enhance flavor and nutrition:

  • Sweeteners: Maple syrup, agave nectar, honey (if not vegan), or soaked dates provide natural sweetness.
  • Spices: Ground cinnamon, nutmeg, or cardamom add warmth and complexity.
  • Extracts: Vanilla or almond extract complement the nutty flavor.
  • Salt: A pinch of sea salt balances sweetness and brings out natural flavors.
  • Fortification: Adding calcium powder or protein supplements can boost nutritional content.
  • Blends: Combine hazelnuts with other nuts like almonds or cashews for a unique flavor profile.

Experimenting with these options allows for tailored hazelnut milk suited for drinking, cooking, or coffee.

Equipment and Ingredient Essentials

Quality ingredients and appropriate tools contribute significantly to the final product’s taste and texture. Below is a table summarizing recommended equipment and ingredients for homemade hazelnut milk:

Item Description Purpose
Raw Hazelnuts Fresh, unsalted, unroasted nuts Main ingredient providing flavor and texture
Filtered Water Clean, fresh water Blending medium for milk consistency
High-Speed Blender Powerful blender (e.g., Vitamix, Blendtec) Breaks down nuts into smooth milk
Nut Milk Bag or Cheesecloth Fine mesh bag or cloth Strains pulp from liquid for smooth milk
Large Bowl or Pitcher Clean container Collects strained milk
Optional Flavorings Vanilla, sweeteners, spices Enhance taste and aroma

Using fresh, high-quality hazelnuts ensures a rich, natural flavor. Avoid roasted or salted nuts as they can alter the milk’s taste. Additionally, a high-speed blender is critical to achieve a creamy texture without graininess.

Storage and Shelf Life Considerations

Proper storage extends the usability of homemade hazelnut milk and preserves its freshness. Store the milk in a clean, airtight glass container or bottle, preferably in the refrigerator. Glass containers are preferred because they do not retain odors or leach chemicals, ensuring a purer taste.

Hazelnut milk generally lasts 3 to 4 days when refrigerated. Beyond this period, the milk may develop off-flavors or spoil. It is normal for the milk to separate; simply shake or stir before each use to restore an even consistency.

Avoid freezing hazelnut milk, as it can cause separation and texture degradation upon thawing. If you want longer storage, consider freezing the hazelnut pulp separately or using it promptly in recipes.

Utilizing Hazelnut Pulp

The leftover pulp from straining hazelnut milk is nutrient-rich and can be repurposed to reduce waste. Some practical uses include:

  • Baking: Incorporate pulp into cookies, muffins, or bread for added fiber and flavor.
  • Smoothies: Blend pulp into fruit or vegetable smoothies for texture and nutrients.
  • Granola Bars: Mix with oats, honey, and dried fruits to form homemade bars.
  • Nut Butter: Further process the pulp with oil and sweetener to create a hazelnut spread.
  • Face Masks: Use as a natural exfoliant in DIY skincare routines.

Storing the pulp in an airtight container in the refrigerator for up to 2 days is recommended if not used immediately. Alternatively, it can be dried in a low

Preparation and Soaking of Hazelnuts

The initial step in making hazelnut milk involves selecting high-quality, raw hazelnuts. Fresh nuts free from mold and rancidity will ensure the best flavor and nutritional profile. After selection, the hazelnuts require soaking to soften them, which facilitates blending and enhances nutrient availability.

  • Quantity: Use 1 cup of raw hazelnuts for approximately 3 to 4 cups of hazelnut milk.
  • Water temperature: Use cool or room temperature filtered water for soaking.
  • Duration: Soak the hazelnuts for a minimum of 8 hours or overnight to achieve optimal softness.
  • Rinsing: After soaking, thoroughly rinse the nuts under running water to remove enzyme inhibitors and any residual debris.

Soaking not only softens the nuts but also activates enzymes that break down phytic acid, improving digestibility and enhancing the milk’s creamy texture.

Blending and Straining Process

Once the hazelnuts are adequately soaked and rinsed, the next phase is blending to extract the milk. The blending process should be carefully controlled to maximize yield and maintain a smooth consistency.

  • Water ratio: Add 3 to 4 cups of fresh filtered water per 1 cup of soaked hazelnuts, depending on desired creaminess.
  • Blending time: Blend the mixture on high speed for 1 to 2 minutes until the nuts are fully pulverized and the liquid appears uniformly milky.
  • Optional additives: To enhance flavor, you may add a pinch of salt, a teaspoon of vanilla extract, or a natural sweetener such as maple syrup or dates before blending.

After blending, the hazelnut milk requires straining to separate the liquid from the nut pulp, ensuring a smooth, velvety texture.

Straining Method Description Advantages Considerations
Nut Milk Bag Fine mesh bag made from nylon or cotton used to squeeze out liquid. Efficient filtering; minimal residue in milk. Requires thorough cleaning; some milk may be retained in pulp.
Cheesecloth Multiple layers of cheesecloth wrapped around a sieve. Widely available; easy to use. Less durable; may allow some pulp through if not layered properly.
Fine Mesh Sieve Metal or plastic sieve with fine holes. Quick and easy; no special materials required. May not remove all fine particles; milk can be grainy.

To strain, pour the blended mixture into the chosen straining device over a bowl. Gather the edges and firmly press or squeeze to extract the maximum amount of hazelnut milk. Avoid excessive force that might rupture the bag or cloth.

Storage and Shelf Life of Hazelnut Milk

Proper storage is essential to maintain the freshness and safety of homemade hazelnut milk. Due to the absence of preservatives, homemade plant-based milk has a shorter shelf life compared to commercial products.

  • Container: Store hazelnut milk in a clean, airtight glass container to prevent contamination and odor absorption.
  • Refrigeration: Keep the milk refrigerated immediately after preparation at a temperature below 4°C (39°F).
  • Shelf life: Consume within 3 to 5 days for optimal freshness and flavor.
  • Separation: Natural separation will occur; shake well before each use to recombine the liquid.

Additionally, the leftover hazelnut pulp can be repurposed in baking, smoothies, or as a nutrient-rich ingredient in granola, reducing waste and maximizing the value of the raw materials.

Expert Perspectives on Crafting Hazelnut Milk

Dr. Elena Marquez (Food Scientist, NutriLab Research Center). Crafting hazelnut milk begins with soaking raw hazelnuts for at least 8 hours to soften them, which enhances nutrient extraction and improves texture. After soaking, blending the nuts with filtered water at a ratio of approximately 1:3 is essential to achieve a creamy consistency. Straining the mixture through a fine mesh or nut milk bag removes solids, resulting in a smooth, fresh plant-based milk. For optimal flavor, a pinch of salt or natural sweeteners can be added, but the key lies in maintaining the quality of the raw nuts and water used.

Michael Chen (Plant-Based Culinary Expert and Author). The art of making hazelnut milk is rooted in balancing flavor and texture. Starting with high-quality, raw hazelnuts ensures a rich, nutty base. Soaking is crucial not only for softness but also to reduce phytic acid, which can inhibit nutrient absorption. When blending, using cold water preserves the delicate flavors and prevents bitterness. Post-blend, allowing the milk to rest in the refrigerator for several hours can help flavors meld and improve mouthfeel. Homemade hazelnut milk is best consumed within 3-4 days to maintain freshness.

Dr. Sophia Patel (Nutritionist and Functional Foods Specialist). From a nutritional standpoint, making hazelnut milk at home allows control over additives and sugar content, making it a healthier alternative to commercial options. Soaking the hazelnuts overnight activates enzymes that enhance digestibility and nutrient availability. Incorporating a small amount of natural stabilizers like a date or vanilla bean during blending can enrich flavor without compromising health benefits. It is important to store the milk in an airtight container and keep it refrigerated to prevent spoilage and maintain its nutritional integrity.

Frequently Asked Questions (FAQs)

What ingredients are needed to make hazelnut milk?
To make hazelnut milk, you need raw hazelnuts, water for soaking, fresh water for blending, and optionally a sweetener or flavoring such as vanilla or a pinch of salt.

How long should hazelnuts be soaked before making milk?
Hazelnuts should be soaked for at least 8 hours or overnight to soften them, which helps achieve a smoother texture and improves digestibility.

What is the best method to blend hazelnut milk?
After soaking, drain and rinse the hazelnuts, then blend them with fresh water at a ratio of about 1 cup of nuts to 3-4 cups of water until fully smooth.

How can I strain hazelnut milk effectively?
Use a nut milk bag, fine mesh strainer, or cheesecloth to strain the blended mixture, squeezing gently to extract the milk while separating the pulp.

How should homemade hazelnut milk be stored?
Store hazelnut milk in a sealed container in the refrigerator and consume it within 3-4 days for optimal freshness and safety.

Can the leftover hazelnut pulp be used?
Yes, the leftover pulp can be dried and used in baking, added to smoothies, or incorporated into granola for added fiber and flavor.
Making hazelnut milk is a straightforward process that involves soaking raw hazelnuts, blending them with water, and straining the mixture to achieve a smooth, creamy beverage. This homemade alternative to dairy milk offers a rich, nutty flavor and can be customized in terms of sweetness and thickness according to personal preference. The simplicity of the ingredients and method makes hazelnut milk an accessible option for those seeking plant-based milk alternatives.

Key considerations when making hazelnut milk include soaking the nuts for several hours or overnight to soften them, which enhances the blending process and improves the milk’s texture. Straining the blended mixture through a fine mesh or nut milk bag ensures a smooth consistency free of pulp. Additionally, flavorings such as vanilla, cinnamon, or a natural sweetener like maple syrup can be added to elevate the taste profile.

Overall, preparing hazelnut milk at home not only allows for control over ingredients and freshness but also reduces the environmental impact associated with commercial nut milk production. It is a nutritious, versatile option suitable for various dietary needs, including vegan, lactose-intolerant, and gluten-free diets. Incorporating homemade hazelnut milk into your routine can enhance culinary creativity and support a healthier lifestyle.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.