Hazelnut mylk
Submitted by satnam on October 15, 2007 - 5:24am
(5 votes)
I’ve never been drinking coffee (I’ve tasted it though), so people who have might not agree with this, but I thought it had a slight coffee taste – very mild though.
I made it for my boyfriend who’s trying to stay away from sugar, so it has no sweetener in it, but it’s quite sweet anyway.
Ingredients:
1 cup hazelnuts, soak for about 6 hours or overnight
2 cup water
2 teaspoon carob powder
¼ teaspoon vanilla powder
1 sprinkle cinnamon
Preparation:
I am not sure about the measurments, but use your tastebuds and taste as you go along.
Rinse the hazelnuts and put them in a blender with twice as much water and blend until there’s no big chunks left.
Use a nut-mylk bag or something that will work like it, and drain the mylk, so that you get the pulp in the bag.
Put the mylk back into the blender, and add carob, vanilla and cinnamon, and maybe a tiny-winy pinch of salt. You may also add sweetener if you like. Blend away and enjoy!
No responses to "Hazelnut mylk "
1.
This sounds great!....I am new to the raw world.....how long do nut milks last in the fridge? I just made some almond/hazelnut milk 2 days ago and it still tastes fine.
2.
happy dance while singing "yum yum yum yum" blending wildly and will be enjoying this wilst preparing some dehydrator creations!!!
3.
Blend pulp with dates, raisins, apricots, pineapple or other dried, soaked fruit. Perhaps you could also use fresh fruit.
Add cinnamon, vanilla, perhaps cocoa nibs, then shape like cookies and dehydrate until lovely. :-)
Any nut pulp works fine. By "fine" I mean that the children will eat the result and ask for more.
;-)
4.
Sounds tasty! Any ideas on what to do with the pulp?