A simple tutorial for how to make homemade hazelnut milk!  

Homemade Hazelnut Milk

It has been way too long since I made homemade nut milk. And yes, I realize how odd that entire sentence sounds. I would really appreciate it if someone could come up with a less-awkward word to describe this stuff.

And no, I won’t even mention nut milk bags. I won’t go there. But yeah, they exist.

Ok, I’m done. Promise.

Soaked HazelnutsCocoa Powder

This is only the second time that I have ever made nut milk from scratch. I’ll admit, I’m sort of a traditionalist when it comes to milk. I prefer regular dairy milk over anything else, and I can’t seem to get past that no matter how hard I try.

But I was inspired to make hazelnut milk and was pleasantly surprised by the results. It might just be my favorite nut milk ever! And rightly so…

Homemade Hazelnut MilkChocolate Hazelnut Milk

Hazelnut milk is creamy and rich, and has a lot of body. Plus, it doesn’t have that bitterness that I tend to associate with regular almond milk or other nut milks. It was good enough to drink cold out of a glass. Since hazelnuts are expensive, this is more of a special occasion nut milk (SONM) than anything else, but don’t let that stop you.

Add some cocoa powder and medjool dates, and you can whip up delicious chocolate hazelnut milk in a no time at all! I haven’t experimented just yet, but I also think it would be excellent in baked goods (see the recipe notes for additional tips for the leftover hazelnut pulp!).


Homemade Hazelnut Milk

Homemade Hazelnut Milk

4.6 stars (19 ratings)
A simple tutorial for how to make homemade hazelnut milk!  Hazelnut milk is creamy and rich, and has a lot of body.


Homemade Hazelnut Milk:

  • ¾ cup hazelnuts
  • cups (840 mL) cold water
  • ¼ teaspoon vanilla extract

Chocolate Hazelnut Milk:

  • 1 cup (240 mL) homemade hazelnut milk see recipe above
  • 1 heaping tablespoon (8 g) unsweetened cocoa powder
  • 1 Medjool date pitted


  • Homemade Hazelnut Milk: Place the hazelnuts in a bowl or blender container. Add the cold water and allow the hazelnuts to soak in the refrigerator, covered, for at least 8 hours, or overnight.
  • Once the hazelnuts have soaked overnight, transfer to the blender and add the vanilla extract. Cover with lid and blend until very smooth, white in color, and hazelnuts are finely blended.
  • Line a fine-meshed sieve with a coffee filter, cheesecloth (secured with rubber band), or nut bag and set over a large container. Strain the hazelnut milk and separate the hazelnut pulp (see notes for ideas on how to use the pulp). Pour slowly and allow the milk to strain. If you are using a coffee filter, this step can take as long as 30 minutes or longer.
  • Chill and store the hazelnut milk in a covered container in the fridge for up to 2 to 3 days. Shake well before using.
  • Chocolate Hazelnut Milk: Place cold hazelnut milk, cocoa powder, and the date in a blender and puree until very smooth. Serve immediately.

Tips for Success:

  • Leftover hazelnut pulp can be dried in a dehydrator, or used in baked applications or added to smoothies.
Serving: 1serving, Calories: 201kcal, Carbohydrates: 14g, Protein: 4g, Fat: 16g, Saturated Fat: 1g, Polyunsaturated Fat: 14g, Sodium: 11mg, Fiber: 3g, Sugar: 9g