If you have a soft spot for rich, nutty flavors with a hint of chocolatey indulgence, then you’ll absolutely love this Homemade Roasted Hazelnut and Chocolate Milk Recipe. It’s a creamy, naturally sweetened drink that combines the deep, toasty essence of roasted hazelnuts with luscious raw cacao, creating a velvety, dairy-free treat you can enjoy any time. Perfect for breakfast, a mid-afternoon pick-me-up, or even a cozy evening sip, this recipe brings homemade goodness to your glass with simple ingredients and a little bit of kitchen magic.
Ingredients You’ll Need
Getting started with this recipe is a breeze because it calls for a handful of straightforward ingredients. Each one plays a vital role, from delivering the nutty base to adding sweetness and that unmistakable chocolate kick. Here’s everything you need to make this delightfully creamy homemade milk.
- Hazelnuts (200 g): Fresh roasted hazelnuts provide the rich, toasty flavor that’s the backbone of this recipe.
- Filtered water (800 ml): Essential for blending everything into a smooth, drinkable milk without any additives.
- Sea salt (¼ teaspoon): A pinch of salt enhances all the flavors and balances the sweetness.
- Medjool date, pitted (1): This natural sweetener lends a subtle caramel note and luscious texture.
- Raw cacao powder (2 tablespoons): The star chocolate ingredient that transforms the hazelnut milk into a velvety chocolate delight.
How to Make Homemade Roasted Hazelnut and Chocolate Milk Recipe
Step 1: Roast the Hazelnuts
Start by preheating your oven to 160°C (320°F). Spread the hazelnuts out on a baking sheet in a single layer, then roast them for about 12-14 minutes. This step is crucial because roasting awakens the nuts’ natural oils and brings out that irresistible toasted aroma. Once done, let them cool for about 30 minutes so they’re easier to handle.
Step 2: Remove the Skins
After cooling, gently rub the hazelnuts between your hands or in a clean kitchen towel to remove the skins. Don’t worry if a few skins remain here and there — as long as most are off, you’re good to go. This step ensures the milk tastes smooth and not bitter.
Step 3: Blend the Hazelnuts
Next, add the skinless roasted hazelnuts, filtered water, and a pinch of sea salt to a high-speed blender. Blend for about a minute until the mixture looks creamy and smooth. This is where the magic starts as the nuts break down and infuse the water with their toasty goodness.
Step 4: Strain the Mixture
Pour the blended mixture into a nut milk bag or a cheesecloth-lined colander set over a large bowl. Let it strain for 5-10 minutes, then carefully squeeze the bag to extract every last drop of creamy milk. Trust me, this step is worth the little effort because it makes the milk silky without any gritty bits.
Step 5: Add Chocolate and Sweeten
Return the freshly strained hazelnut milk to your blender. Toss in the pitted medjool date and raw cacao powder, then blend again for a couple of minutes until everything is perfectly creamy and the chocolate is fully incorporated. The result is a silky, naturally sweetened chocolate hazelnut milk that tastes like a dream.
Step 6: Store Your Milk
Pour your delicious homemade roasted hazelnut and chocolate milk into a sealed jar or bottle and store it in the refrigerator. It will keep fresh for up to 3 days. Remember that natural separation will occur, so always give it a good shake before you pour your next glass.
How to Serve Homemade Roasted Hazelnut and Chocolate Milk Recipe
Garnishes
Enhancing the presentation of your homemade hazelnut chocolate milk makes the experience even more special. Try topping your glass with a sprinkle of extra raw cacao, a few crushed roasted hazelnuts, or even a small drizzle of coconut cream for an indulgent touch. These simple additions add texture, flavor, and a little visual wow factor.
Side Dishes
This milk pairs beautifully with a variety of treats. Whether it’s warm cinnamon-spiced oatmeal, a slice of banana bread, or rich chocolate brownies, the nutty chocolate notes meld wonderfully with almost any breakfast or snack. It’s also an excellent accompaniment to fresh fruit or a handful of crunchy granola.
Creative Ways to Present
Want to impress friends or family? Serve the Homemade Roasted Hazelnut and Chocolate Milk Recipe chilled in stylish glasses with colorful paper straws. You can even turn it into a dessert by freezing it into popsicles or swirling it into chilled coffee for a delicious mocha treat. The rich yet light flavor lends itself to so many fun serving ideas.
Make Ahead and Storage
Storing Leftovers
Keep your hazelnut chocolate milk in a sealed jar or bottle in the fridge to maintain freshness. Because it is homemade and free from preservatives, consuming it within three days is best to enjoy its full flavor and nutrition. Always shake it before each use to recombine the ingredients naturally.
Freezing
You can freeze leftovers in ice cube trays, then pop out the cubes to add to smoothies or coffee for an instant flavor boost. While freezing isn’t ideal for drinking straight, it’s a great way to reduce waste and extend the usability of your homemade milk.
Reheating
If you prefer your hazelnut chocolate milk warm, gently heat it on the stove or in the microwave until just warm. Avoid boiling as excessive heat can change the flavor and separate the milk. Stir it well after warming to keep that creamy, smooth texture.
FAQs
Can I use raw hazelnuts instead of roasting them?
Yes, but roasting intensifies the flavor and brings out those rich, nutty notes that make this drink so special. Without roasting, the milk may taste a bit bland or even slightly bitter.
Is it necessary to remove the hazelnut skins?
While not absolutely required, removing the skins helps reduce bitterness and results in a cleaner, smoother milk. It’s a small step that makes a noticeable difference in taste.
Can I sweeten this recipe with something other than dates?
Absolutely! You can substitute dates with maple syrup, agave nectar, or even a little honey if you’re not strictly vegan. Each sweetener will subtly change the flavor, so experiment to find your favorite.
How long does homemade hazelnut milk last in the fridge?
Because it is free of preservatives, it’s best consumed within three days. Always store it in a sealed container and shake well before each use.
Can I make this recipe nut-free by using another base?
This specific recipe relies on hazelnuts for its signature flavor, but if you want to try a similar chocolate milk with other nuts or seeds like almonds or sunflower seeds, you absolutely can. The taste and texture will change, but the method remains the same.
Final Thoughts
There is something truly satisfying about making your own creamy, chocolatey nut milk at home, and this Homemade Roasted Hazelnut and Chocolate Milk Recipe is a beautiful warm hug in a glass. It’s fresh, wholesome, and irresistibly delicious without any additives or artificial flavors. Next time you crave a cozy, comforting beverage, give this recipe a whirl — I promise it will become one of your all-time favorites just like it did for me!
Print
Homemade Roasted Hazelnut and Chocolate Milk Recipe
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes plus 30 minutes cooling and 5-10 minutes straining
- Yield: 4 servings
- Category: Beverage
- Method: Baking and Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This Homemade Hazelnut Milk recipe offers a creamy and delicious dairy-free alternative to traditional milk, enhanced with roasted hazelnuts and rich raw cacao powder for a hint of chocolate. Perfect for a nutritious beverage or an ingredient in smoothies and desserts, this recipe uses simple ingredients and a straightforward process involving roasting, blending, and straining.
Ingredients
Hazelnut Milk Base
- 200 g hazelnuts
- 800 ml filtered water
- ¼ teaspoon sea salt
Chocolate Hazelnut Milk Addition
- 1 medjool date (pitted)
- 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
Instructions
- Roast the hazelnuts: Preheat your oven to 160°C (320°F). Spread the hazelnuts in a single layer on a baking sheet and roast them for 12-14 minutes until they are golden and fragrant. Once done, remove them from the oven and let them cool for about 30 minutes.
- Remove the skins: When the hazelnuts are cool enough to handle, rub them between your hands to remove their skins. The skins should come off easily through this friction.
- Blend the mixture: Place the toasted and skinless hazelnuts into a high-speed blender. Add 800 ml filtered water and ¼ teaspoon sea salt. Blend at high speed for about one minute until the mixture is creamy and smooth.
- Strain the hazelnut milk: Set up a colander or sieve over a large bowl lined with cheesecloth or a nut milk bag. Pour the blended mixture into the cloth and allow it to strain for 5-10 minutes, gently squeezing the bag to extract as much liquid as possible.
- Make the chocolate milk: Pour the strained hazelnut milk back into the blender. Add the pitted medjool date and 2 tablespoons of raw cacao powder. Blend everything together for a couple of minutes until the milk becomes smooth and creamy.
- Store the milk: Transfer the finished hazelnut chocolate milk into a sealed jar or bottle and refrigerate. The milk will stay fresh for up to 3 days. Natural separation may occur, so shake well before each use.
Notes
- Roasting the hazelnuts enhances their flavor and helps ease skin removal.
- Removing skins is important to reduce bitterness in the milk.
- Use a high-speed blender for best texture and smoothness.
- The nut milk bag or cheesecloth should be fine enough to strain out solids for a smooth milk texture.
- Store the hazelnut milk refrigerated and consume within 3 days.
- Shake well before serving to redistribute the natural oils.
- You can adjust the sweetness by adding more dates or alternative natural sweeteners as desired.
