Hazelnut Milk

Hazelnut milk is the answer to my mild aversion to Almond Milk. It's strange that hazelnut milk tastes just like you'd expect—hazelnuts—but almond milk doesn't taste much like almonds to me. Not only do I prefer the taste, but I am a bit obsessive about not repeating too many of the same foods in one day. I like to diversify my nut consumption, and since there are already whole almonds in my muesli, I'd rather eat it with hazelnut milk, than more almonds.

Hazelnut milk is just as easy as Almond Milk. I originally avoided making my own nut milk because so many recipes recommended using a powerful blender, to properly pulverize the nuts. I use my parents' anicent Osterizer blender, which I remember going to the liquidation store to get. It works fine.

In other news, I am officially finished my Baking and Pastry Arts program—I had my final practical exam yesterday. I'm really glad I took the course, and I'll miss feeling like I am learning and improving my baking skills every week, but it's also nice to be done with school...again.

Hazelnut Milk
(makes 2-2.5 cups)

Ingredients:

• 150 grams (1 cup) raw hazelnuts, soaked for 6 hours, or so 
• 2-2.5 cups water (3 cups seems to be standard, but any ratio is possible...I've seen recipes that thin it out to 4 cups. I prefer it thicker)
• Optional ingredients:
• a couple of dates
• vanilla
• liquid sweetener of choice
• spices

Instructions:

1. Blend together soaked hazelnuts and fresh water.
2. Strain through a nut milk bag, a jelly bag (what I use) or a couple layers of cheese cloth. Squeeze tightly to get all the liquid out. Store milk in refrigerator—it will keep for a couple of days.
3. Reserve pulp—you can dehydrate it to make hazelnut flour (I bet it'd work in Carrot Cake), or use it in any number of recipes that call for nut pulp.

PS: This is my little garden gang, hanging out by their window. Look how big they've gotten!