Homemade Hazelnut Milk Latte
Serves: just over 4 cups
  • 1 cup hazelnuts, soaked overnight
  • 3 ½ cups filtered water
  • 2 tablespoons maple syrup
  • 1-2 teaspoons pure vanilla extract 1 vanilla bean* (see note)
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • Handful of ice
  • Coffee or espresso, 1 capsule per serving
  1. Soak your hazelnuts overnight.
  2. Drain and rinse the hazelnuts and add them to a blender with fresh filtered water, maple syrup, vanilla, cinnamon, nutmeg and salt. Blend until smooth, and then blend some more. About 1 minute, depending on your blender.
  3. Place a nut milk bag in a large bowl and pour the liquid from the blender into the bag. Twist and squeeze the bag to strain as much liquid through as you can.
  4. Pour the strained hazelnut milk into a 33 oz. jar and chill overnight. (I find that it’s flavor is much much better chilled vs. warm).
  5. Froth ¼ cup hazelnut milk, if desired.
  6. Pour over iced coffee and top with froth.
*I use this vanilla, which has a wonderful mellow sweet flavor. I suggesting using good quality vanilla extract (or scrape the inside of a vanilla bean), because you will really taste it in this recipe. If you don’t have amazing vanilla, use 1 teaspoon instead of 2.
Recipe by Love and Lemons at https://www.loveandlemons.com/homemade-vanilla-hazelnut-milk-latte/