Flavour of the century: Noisette, noisette, noisette. Always noisette.
It is the bane of my weekly shop having to trek across town to a well known supermarket just to buy hazelnut milk. As such when ‘Homemade with Love – Jennifer Perillo‘ arrived in my life (and completely changed it, yes I feel that strongly) with a recipe for homemade cashew milk and various nut butters I was just in equally amounts awe and nirvana. I assumed nut milks were nut milks and that simply switching cashews for hazelnuts would do the trick, and thankfully it does. Armed with the most abominably cute milk bottles I set to work.
Makes 750ml, requires cheesecloth.
- 200g of hazelnuts
- 750ml of filtered water
- Add the nuts and water to a blender and blend for about 5 minutes until smooth.
- Set a strainer over a large bowl of jug and line with cheesecloth.
- Pass the liquid through the strainer, a spatula will help this, discard the solids (I am keeping hold of mine for various hazelnut creations) and repeat twice more.
- Store the milk in an airtight container for up to a week and enjoy!