If you're vegan, lactose-intolerant, or just a general health nut, chances are you've had a fair share of almond milk. If you're a serious juice freak, raw foodie, or gourmand, then you definitely drink the fresh, homemade stuff. Comparing store-bought almond milk to the fresh stuff just isn't fair — raw almond milk will always win. But it gets even better with one simple tweak.
When Can Can Cleanse unrolled its new Fall line, the hazelnut almond milk is what drew me in. It gives classic almond milk an intriguing twist by spicing it up with metabolism-boosting nutmeg and the sweetness of hazelnuts. What you're left with is a rich and creamy drink that is great on its own and even better when used in a smoothie, poured over oatmeal, or stirred into coffee. Beyond adding a new flavor profile to almond milk, hazelnuts are rich in monounsaturated fats (shown to help decrease belly fat!), B vitamins, and protein.
Learn how to make this recipe after the break!
To make this recipe, you'll need a nut-milk bag or cheesecloth.
- 1 1/2 cups raw almonds, soaked overnight
8 raw hazelnuts, soaked overnight
4 medjool dates
1/4 tsp nutmeg
6 cups filtered water
- Place nuts in a glass bowl or measuring cup. Fill with water until nuts are completely submerged. Soak on counter overnight, minimum 8 hours.
- In the morning, drain water. Place one cup of almonds in blender. Add four hazelnuts, two dates, and 1/8 teaspoon nutmeg. Add three cups of water, and blend on medium-high speed for two minutes.
- Strain mixture through nut-milk bag or cheesecloth; repeat process with additional ingredients.
- Store in a glass container with lid in the refrigerator. Serve milk cold; consume within 4 to 5 days of making.
|Dietary Fiber||3 g|
- Other, Drinks
- North American
- 4 12-ounce servings
- Calories per serving