My experimenting with homemade hazelnut milk began somewhere in the middle of my struggle with acne when my dermatologist recommended that I should cut cow milk and sugar from my diet. And at that time I couldn’t imagine a day without milk (at least in my coffee) and eating something sweet. So, you can imagine how enthusiastic I was with his recommendation. Not really. Also, I grew up in the countryside with my grandparents. At that time, quite long ago, my grandpa had a few cows and I had the privilege to consume fresh, organic cow milk. Believe me, this taste cannot be compared to any storebought milk at all. Indeed, this is one of my favorite childhood memories. That’s mostly the main reason why I avoided plant-based milk for a long time; I simply thought nothing could replace the taste of real milk. But boy, I was so wrong.
Rich and creamy, yet with so mild flavor, I mostly like to drink my homemade hazelnut milk when it’s freshly made. It’s so delicate and so different from similar store-bought products that, once you try making your own, you will never want to buy plant milk from the store again.
Don’t get me wrong; I have nothing against store-bought plant milk; it simply isn’t that delicious as the one I make at home. When you make your own nut milk, you can adjust the number of nuts you’ll put inside and, of course, which sweeteners and spices you’ll use. Isn’t that great?
Also, hazelnut milk offers numerous health benefits. Namely, these nuts are rich in antioxidants, particularly vitamin E, which is very important for healthy skin and hair, and in flavonoids. It helps in combating heart diseases and raw hazelnuts are good for anyone who is suffering from diabetes. They are also rich in manganese which is important in preserving bone strength and brain health. Hopefully, now I gave you even more reasons to love hazelnuts and encouraged you to make your own hazelnut milk. 🙂
Interesting facts about hazelnuts
- Turkey is the world’s largest producer of hazelnuts;
- Did you know how Nutella was created? During WWII there was a shortage of cocoa butter so Italian Pietro Ferrero tried to save some money using hazelnuts (at that time they were easily accessible). That’s how Giandujot was born – this was some cheaper chocolate alternative which could be cut with the knife and served on bread. A few years later Supercrema appeared, the forerunner of today’s Nutella. Nutella admirers who want to know more historical facts about this sweet spread can read it at their official Nutella web page.
- The hazelnut tree is an official State Nut of the US state of Oregon where, due to the excellent climatic conditions, numerous American families are involved in the production of hazelnuts;
- Hazelnut shrub can produce hazelnuts for 50 to 70 years.
If you don’t prefer hazelnuts, with this recipe you can make your own almond, cashew or pistachio plant-based milk as well! Just remember that, when you make cashew milk, you won’t be left with any pulp.
Have you ever tried to make your homemade plant-based milk? Do you have a habit of drinking such milk or you’re still holding to traditional cow or goat milk? Tell me your opinions in comments, on my Facebook page or Instagram profile. Also, don’t forget to check my other recipes for more inspiration.