This recipe for Dairy-Free Nutella Milk is the perfect alternative to chocolate milk. This recipe is also free of refined sugar. You can drink it warm or chilled – it’s delicious both ways!
I’ve been making my own almond milk for close to a year. Making your own nut milk is incredibly easy and it’s a regular item on my Sunday food prep list. The only special equipment you need is a nut milk bag (I use this one from Zimtal) and a blender.
Over the past few months, I’ve been experimenting with other nuts and have made pecan milk, cashew milk, and hazelnut milk. It takes a little bit of elbow grease to squeeze the milk through the bag, but it isn’t difficult or overly time-consuming and the bag washes up easily and dries quickly.
To get the best flavor, you’ll want to use raw, unsalted, unroasted nuts when you make nut milk. My local grocer sells a big variety of raw nuts in bulk. If yours does not, there are a ton of companies online that sell nuts in bulk including Amazon, Oh Nuts!, and Oregon Hazelnuts.
I love to add freshly made nut milks to my coffee in the morning and also love sipping a little before bed as an after dinner treat. Homemade nut milk has a pure nutty flavor (duh). It literally tastes like you are drinking nuts because well… you are! I didn’t realize how much sweetener and additives were added to store-bought nut milks until I tasted it in its purest and raw form.
To make this recipe, you’ll need to soak hazelnuts overnight in water. That’s really the only part you’ll need to be aware of because it takes some advanced planning. If you don’t have a nut milk bag, I’ve seen tutorials around the web that use cheesecloth to strain the milk, but in my opinion, $10 bucks is a steal for a piece of equipment that is designed to do this exact job. I am not sponsored by Amazon or Zimtal, I just truly love this product and would recommend it to anyone who is interested in making their own nut milks.
I’m currently experimenting with using nut milk to make creamy popsicles and as soon as saw hazelnuts in my cupboard, I knew I had to add chocolate to them. Raise your hand if you are guilty of nearly polishing off a jar of Nutella all by yourself. Come on… I KNOW I am not the only one. Well, this Nutella milk is no different. I challenge you to let it sit in your fridge overnight. If you can do it, you are a stronger person that I because the resulting Nutella milk lasted approximately 14 and a half seconds in my house!
- 1/2 cup raw hazelnuts, soaked overnight in 2 cups of water
- 1 additional cup water
- 1 cup raw hazelnut milk
- 2 tablespoons cocoa powder
- 3 teaspoons agave, more if you'd like it sweeter
- 1/4 teaspoon vanilla extract
- pinch of sea salt
- Soak 1/2 cup raw hazelnuts in water overnight.
- Discard the water and add soaked hazelnuts to a high-speed blender or food processor. Add 1 cup of fresh water and blend on high for 3 minutes.
- Strain through a nut milk bag. This will make 1 cup (maybe even slightly more than 1 cup) of raw hazelnut milk.
- Add 1 cup raw hazelnut milk, cocoa powder, agave, and vanilla extract to a blender.
- Blend for about 1 minute until all ingredients are fully incorporated. Add a pinch of sea salt and blend for another 10-15 seconds.
- Taste and adjust chocolate and sweetness according to your liking.