Toasted Coconut, Hazelnut, Hemp Milk (Yum!)
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More and more people are reaching for dairy-free milk options when skimming through the grocery store.
Almond milk and coconut milk are some of the best options to provide essential nutrients — including essential fatty acids and calcium. Hazelnuts and hemp seed are no different. They add a creamy texture, nutty flavor, and great nutrients to your homemade plant-based milk.
Add a delicious dimension to your homemade nut milk by roasting the nuts for a robust flavor. Wonderful on its own or give your favorite recipe a boost by using this instead of dairy or plain alternative kinds of milk. It's amazing in coffee! Use the leftover pulp for smoothies, cookies, or pie crusts.
Nut and seed milks were used for centuries in Europe, Asia and by the American Indians, and they are still used throughout the world as an easily digestible milk.
Dates, cinnamon and a little vanilla adds zest to the milk. You can leave out these two flavors, and the milk will still be amazing, but if you add them, the taste is lifted to a wonderful level.
Equipment:
Bowl
For storing: Sealed jar or bottle or in a jar with clip fastening. I use these Italian Bormioli bottles, which I bought on Amazon - 6 pcs. for about £23.
Ingredients:
Yields about 3 cups of milk.
1 cup coconut flakes or shredded coconut
1 cup hazelnuts
1/2 cup of hemp seeds
2 dates
1/2 teas. vanilla
Dash of cinnamon
5-6 cups filtered water
Instructions:
Lightly grill or toast coconut and hazelnuts in oven or pan until golden brown and fragrant. It happens fast so keep your eye on it!
Add all ingredients to your blender.
Blend on high until completely smooth.
Once all nuts and seeds have been liquefied, strain your milk using either jelly strainer or a nut milk bag.
Let the milk drip. Then squeeze the rest of the milk out.
Enjoy it as it is or use it in smoothies or hot drinks.
Keep it in a sealed bottle or in a jar with clip fastening.
This milk will keep in the refrigerator for up to 5 days.
Shake before each use.
