As an urban hippy, I must say I did enjoy this (extremely long) process of making my very first batch of hazelnut milk in my kitchen.
I recently acquired the book Run Fast Eat Slow by Shalane Flanagan and Elyse Kopecky. This superstar team came out with a cookbook, whaaaaat?? Of course I want to eat like an Olympian, count me in!
One of the reasons why people buy cookbooks now-a-days, like myself, is the beautiful photography. This book really is pretty! On the outside, it looks a bit intimidating and minimalist, but the inside carries great knowledge on nourishing foods and even some specific times to eat the foods (think breakfast burritos for post-long runs).
I made this milk earlier today and it is very creamy and slightly sweet. It acts as a nice dessert replacement when you’re having a sugar craving, sans the artificial sweeteners.
Here is the recipe, as written in the book. Enjoy!
-1 1/2 cups hazelnuts
-4 cups cold filtered water
-1 teaspoon vanilla extract
-4 dates, pitted
-1/2 teaspoon ground cinnamon
-1/4 teaspoon fine sea salt
- Place the hazelnuts in a large glass jar and fill with enough water to cover. Soak for at least 4 hours or overnight. Strain the nuts and rinse under fresh water.
- Place the nuts and filtered water in a high-speed blender. Secure the lid and slowly increase the speed to the blender’s highest setting and whir for 1-2 minutes until smooth and creamy.
- Rinse a 12-inch piece of cheesecloth in cold water and wring it out. Fold in half and place as a liner in a mesh sieve. Over a bowl, pour a small amount of nut mixture through the sieve and squeeze the cheesecloth to extract as much liquid as possible.
- Give the blender a quick rinse and pour the hazelnut milk back into it. Add the vanilla extract, dates, cinnamon, and salt. Blend briefly until combined.
- Pour the milk into a quart-size glass jar, seal, and store in the fridge for up to 3 days.