Hazelnut milk – how to make any nut milk at home


Are you interested in an easy recipe to make nut milk at home? Well, then that’s the post for you. No worries, you can whip it up quickly and the instructions are simple enough to follow with only basic kitchenware. Because to be completely honest, no, I don’t know what’s so special about a nut milk bag either. If you have one, please can I see what it looks like and yes, of course, you can use it for this nut milk as well 😉



When I moved into my current apartment almost all cooking utensils I use regularly were already in the kitchen. As I’m not in the habit to buy stuff I might just use for special occasions, I make do with what I have. That’s why you will only need a dish towel, a bowl and a blender. However, as I found out, you won’t even need a special blender, a basic hand blender will do.




My sister got me a blender for Christmas this year – second hand, because she is the best. I got really excited to try making my own nut milk (what else should you get excited about on Christmas…). Unfortunately, as I wanted to use it for the first time: something was wrong. After I assembled all the parts, the water I poured in came out on the bottom and just went through the electronics. And with it went my chance to try out the well-awaited blender… However, the hazelnuts were soaked and I was really looking forward to enjoy a hazelnut latte. So I just tried my hand blender and, lo and behold, it worked. 😛




You can use hazelnuts, almonds, walnuts or cashews to make nut milk. Hazelnuts are clearly my favorite.

I don’t like marzipan and therefore I don’t make almond milk. Liquid marzipan just doesn’t taste any better.

So far, I haven’t made walnut milk as I wait for our own walnut harvest.

Cashew milk should be perfect for frothing, but it never worked really for me. I have troubles getting a nice foam with cow milk, so I’m no benchmark here.




Tip for all kinds of nuts: use less water if you want it especially creamy.


Now to the recipe, so you can try your luck:


Homemade nut milk



1 cup nuts

2 cups water

to refine: honey (or maple syrup, dates, ground cinnamon, ground cardamom, ground cloves, vanilla, pixie dust,…)


What you need

1 (hand) blender

1 cloth or dish towel

1 bowl

1 funnel or ladle



1. Soak the nuts:

Leave hazelnuts or other hard nuts in the water over night. For softer nuts, like cashews, a few hours will be sufficient.

2. Blend the nuts:

Put the nuts with the water or again 1 cup nuts and 2 cups water in the blender (or bowl) and shred them to tiny pieces. The smaller you grind your nuts, the nuttier your milk will taste! If you prefer a less earthy taste, you can peel the hazelnuts or almonds before you blend them. If you would like to add any spices or sweeteners, now is the time.

3. Milk the nuts:

I use a regular, thin dish towel (rinsed with water before I use it, so no washing powder remains in the towel) and cover a glass bowl with it Pour the ground nuts with the water in the bowl. Take the dish towel on all four ends and wrap it around itself. Milk the bag until no water is left inside. Voilà, your nut milk.

4. Store the nut milk:

Pour the milk in glass jars or bottles (ideally with a funnel) and store it in the fridge for up to four days. If the milk separates a little bit, just shake it and it is good to go.

5. Dry your ground nuts:

Spread the ground nuts over a (baking) tray and let them dry for 1-2 days or for about 15 minutes in the oven (180°C). I store the ground nuts in a glass jar in my fridge and use it for my cereals or cakes.







How other bloggers I follow make nut milk:

Erin Boyle (from ‘reading my tea leaves’) uses a little different nut : water ratio, but she also uses the same water she soaked the nuts in.

If you are interested in different uses for this ominous nut milk bag, Kathryn (from ‘going zero waste’) has you covered with 7 different uses for a nut milk bag. She sweetens her almond milk with maple syrup and has a ratio of 1:6.

Dana (from ‘minimalist baker’) adds a pinch sea salt for the taste. Worth a try!


Now I wanna know: did you ever make nut milk? What are your tips and tricks for the best nut milk of all times? 😉


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