Ingredients
The following ingredients have 4 Servings
- 300 g (2 cups) raw hazelnuts
- 1 litre (4 cups) cooled freshly brewed coffee
- 5-6 Tbsp maple syrup
- 5 Tbsp cocoa or cacao powder
- 1 tsp vanilla extract
Instruction
- Start the day before blending the milk. Preheat the oven to 180C/350F/gas mark 4. Spread the hazelnuts out on a baking tray and toast in the oven for 10-15 minutes until lightly browned and fragrant.
- Tip the nuts into a clean tea towel, wrap them up and allow to sit for a minute. Rub the hazelnuts in the tea towel to remove the skins; don't worry if you don't manage to get them all off.
- Place the skinned hazelnuts in a bowl and cover with cold water. Place in the fridge and leave to soak overnight, or for 8 hours.
- Drain the soaked nuts and place in a blender with the coffee, cocoa powder, 4 Tbsp of the maple syrup and the vanilla extract. Blend until very smooth.
- Pour the mixture into a nut milk bag or clean muslin cloth/tea towel set over a large bowl or jug. Squeeze the milk through the cloth to remove any solids; make sure that you squeeze as much liquid as possible through for the best flavour.
- Discard the solids (or keep to use in granola/cookies). Taste the milk and add more maple syrup as needed. Place in the fridge to chill before serving.
- Serve over ice. Milk will keep in the fridge for up to five days.
