Happy Friday! I have a fun little weekend project for you – take a few extra moments to make your own hazelnut milk! It’s so delicious, I promise it’s worth the effort.
Actually, it requires very little effort, it just takes some planning ahead for the proper amount of soaking and chilling. The result is a delightfully lightly sweet & nutty milk that’s so yummy mixed with espresso or coffee. This time I made lattes with Nespresso’s Solelio & Giornio coffees which are light and medium in roast with red fruity & white floral notes respectively.
These are absolutely perfect for lazy Sunday mornings.
The hazelnut milk is lightly sweetened with maple syrup and gently spiced with vanilla, cinnamon and nutmeg. It’s quick to make – blend your (soaked and rinsed) hazelnuts with filtered water (and the rest of the ingredients), strain the liquid through a nut milk bag, and voila – “milk.” Bottle and chill it overnight for the best flavor.
Jack and I have this ritual where whenever we stay at a hotel, the first thing we do is look for the Nespresso. We love that the coffee is really high quality and Jack always loves the selection. So we’re really excited to be partnering with them on their “See Mornings in a New Light” campaign. Making coffee and espresso (the same machine does both!) with the VerutoLine Evoluo machine made our weekend coffee ritual feel like we were back on vacation.
Because the days are getting warmer, I poured my coffee over ice before mixing it with the hazelnut milk. (Tip, brew some extra coffee capsules ahead of time and freeze your coffee into ice cubes to retain the full flavor of the coffee)
I also used the Aeroccino4 to make froth (you can make hot or cold froth), which made my Sunday coffee all that much fancier.
Jack and I usually spend our weekend mornings on the couch. This time, Jack snapped photos while Annie, our crazy little dog (who by the way is not allowed on the couch), told me all about her morning while she tried to get a lick of my coffee.
One last thing I just found out about that I want to mention is that the coffee capsules are totally recyclable. They have a bunch of ways to do it (you can drop bags off at various stores or UPS locations, click here to search by zip code) and it makes me feel good that they thought of this.
- 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
- Soak your hazelnuts overnight.
- 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.
- 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.
- 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).
- Froth ¼ cup hazelnut milk, if desired.
- Pour over iced coffee and top with froth.
Items used in this post: Nespresso VerutoLine Evolo, Solelio & Giornio coffee,
Nut Milk Bag, 33 oz. Milk Bottle, Aeroccino4 Milk Frother
This post is in partnership with Nespresso, all opinions are my own. Thank you for supporting the sponsors that keep us cooking.