{GUEST POST} How to make Hazelnut Milk by Chelsea on sea, field and tribe ♥

Hi everyone! I'm Chelsea from sea, field & tribe. I'm delighted to be guest posting for Claire while she's away traveling! Today, I'd like to share a simple dairy free milk DIY that is super easy and delicious.Did you know you can make a non-dairy milk from almost any nut? And that it's actually super simple? Well prepared to be shocked and awed!
I recently received my issue of Chickpea magazine, which features a nice spread about all the different sorts of non-dairy milks that you can make easily from your own home and with some basic supplies (no fancy blenders here!). So I decided to try this out and test just how easy it all really is...

I chose hazelnuts. Because I love the taste and my grocer actually still carries these out of season. I bought one bag of Diamond brand hazelnuts for $4, a box of all natural coconut water, rounded up my cheese cloth, and prepped my blender. That's all the materials needed! Now here's what to do:
 
  • First, you will likely need to de-shell your hazelnuts. I did this very quickly and easily by placing several nuts in between a soft kitchen towel. I then took a hammer and gently cracked each nut. Your first couple of tries will likely result in busting the hazelnut too, so be aware of your own strength. You'll adjust to where you're only cracking the shell. *I used the shells for compost!*
  • Many nuts require soaking. I suggest looking this up first depending on what type of milk you want to produce. Hazelnuts do not require soaking, but I toasted mine for about 7 minutes in a preheated 350F oven. This helps bring out a lot of that nutty flavor.  *My bag of hazelnuts was a heaping 1 cup full*
  • After toasting, place your nuts into the blender and add 2 cups of coconut water. I also added some purified water to the mix after I starting blending, because I noticed my milk was a little thicker. Blend for just a couple minutes until you notice lots of pieces of hazelnut floating around. You'll smell a beautiful aroma immediately!  
  • Take your cheese cloth and cut a large enough square that will drape over the edge of a small bowl. I had a little trouble with this initially, as my cheese cloth edges would drop into the bowl when I poured the milk on top. Just be sure you stretch it out but not too tight, allow a little wiggle room for the milk and nuts to settle. Carefully gather the edges of the cheese cloth and squeeze the milk from the cloth. Repeat these steps until all the milk is in the bowl and all the nuts are elsewhere. *I spread out the chopped nuts onto the baking sheet and placed back in the oven to dry them out. I will use these for baking! 
  • Now grab a couple mason jars with lids. Take a smaller piece of cheese cloth (*by the way, these can be washed and re-used!*) and place it over the mouth of the jar. Put a rubber band around the edge to keep the cloth in place. Now pour your milk into the jar and see how many hazelnut pieces squeaked past you the first time! Once finished, cap that jar and place in the fridge!

So simple, right? Now, hazelnut milk does tend to separate from the coconut water. Just be sure to shake well before serving or using. You can also spice up this delicate blend with a bit of cardamom or cinnamon, maybe also a tsp. of vanilla? Your choice, try it out! 

This is a perfect example of sustainable living. A $4 bag of hazelnuts produced around 3 cups of milk, 3 cups of chopped hazelnut bits for baking and a heap full of shells as fonder for your compost. And best yet, you didn't use any plastics or non-recyclable materials!
 
Let me know how your attempt at non-dairy milk goes! I'd love to hear your experience and the different types you try!! Best of luck!




Thank you to the lovely Chelsea for sharing this - sustainable living is the way to go and its fun to try out new things and experiment ♥ 
Be sure to follow Chelsea on Facebook | Instagram | Bloglovin | Etsy for more inspiration.

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