Hazelnut Milk

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

Hazelnut milk is a simple, delicious alternative to dairy.

ShareTweetSave
 3 cups hazelnuts
 4 cups water, divided
 ½ cup Wozupi or Passamaquoddy Maple maple syrup to taste
 1 pinch Sakari Botanicals salt of your choosing to taste
1

Preheat the oven to 350°F. Put the hazelnuts on a roasting pan and bake in the oven until they smell nutty and the skins crack, about 10-15 minutes. Remove and place in a clean dish towel and rub to remove some of the skins.

Put the hazelnuts into a jar and cover with water. Soak for at least 2 hours or overnight. Strain the nuts. Rinse and put into a blender with 2 cups of fresh water. Blend until smooth and creamy. Strain through a cheesecloth until most of the liquid is removed. Pour the nut milk into a bowl and the maple syrup and salt to taste.

Ingredients

 3 cups hazelnuts
 4 cups water, divided
 ½ cup Wozupi or Passamaquoddy Maple maple syrup to taste
 1 pinch Sakari Botanicals salt of your choosing to taste

Directions

1

Preheat the oven to 350°F. Put the hazelnuts on a roasting pan and bake in the oven until they smell nutty and the skins crack, about 10-15 minutes. Remove and place in a clean dish towel and rub to remove some of the skins.

Put the hazelnuts into a jar and cover with water. Soak for at least 2 hours or overnight. Strain the nuts. Rinse and put into a blender with 2 cups of fresh water. Blend until smooth and creamy. Strain through a cheesecloth until most of the liquid is removed. Pour the nut milk into a bowl and the maple syrup and salt to taste.

Hazelnut Milk
Free Shipping Anywhere in the United States on orders $25 and up! No Code Needed!