Caramel Vanilla Bean Hazelnut Milk
Ingredients
The nut base
-
¾
cup
raw hazelnuts
-
¼
cup
raw almonds
-
3½
cups
water
Flavorings
-
2½-3
pieces
pitted Medjool dates
-
1
whole
vanilla bean
-
½
teaspoon
cinnamon
-
a tiny pinch
fine grain sea salt (optional)
Instructions
- Soak the hazelnuts and almonds in water overnight or for 1-2 hours.
- Rinse and drain the soaked nuts.
- Blend the nuts with water, Medjool dates, vanilla bean, cinnamon, and salt until smooth.
- Strain the mixture through a nut milk bag into a bowl, squeezing to extract the milk.
- Transfer the milk back to the blender, then pour it into a Mason jar and refrigerate.
Nutrition Facts (estimated)
Servings
3-3½ cups
Calories
130
Total fat
10g
Total carbohydrates
8g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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