Making nut milk is a simple process; it’s just tedious and not so great for the time-constrained demands of life for pretty much everyone.
I sometimes feel like Christmas actually brings out even more stress for many people. Rushing around to get the latest trending gift, having the house decorated, attending one party to the next, etc., etc.! I think it’s even more important that we try and take a step back and just enjoy the moment. Because before you know it, it’s passing you by and if there’s one time of the year where everyone should take part in that, shouldn’t it be the holiday season?
In saying this, I’m just coming down from one of the busiest years I’ve had. Completing a program that is essentially four years of university/college crammed into one year will do that to you. In the last couple of months, I haven’t made time to do much of anything to nourish my body including everything that I talk to people about finding and making the time to do! It happens to the best of us. We all have moments when there’s too much going on. So long as we become aware of this and then begin to take inventory on areas where we could improve on carving out specific time to take care of ourselves- that is the key.
And so onto homemade nut milk! I have previously shared my almond milk recipe, but as it’s Christmas, I wanted to make something that to be honest, required minimal effort but was still a little extra. Nut milk is great way of doing this as there are endless options of nuts and seeds to choose from, plus whatever you’d like to add to flavour the milk. It’s also something that you can choose to make solely for yourself as a special treat that can be added to your morning coffee or blended into a smoothie.
I always remember as a kid having hazelnuts around Christmas time. I also always adored Ferrero Rocher and was given a box to myself each year. It made sense then, to make a hazelnut milk and add to it seasonal spices. The result of which is this delicious, creamy nut milk.
Hazelnuts make a wholesome choice with minerals such as magnesium, manganese, copper, folate, and iron, and vitamins E and B6. They provide plenty of antioxidants including polyphenols (also found in red wine and dark chocolate) to help with signs of aging and reducing the onset of disease.
For richer milk, you may choose to add less cups of water than you usually would (2-3 cups vs. 3-4 cups). I find you don’t really need to strain the pulp as you don’t really get that much, which means you’re getting even more benefit from the entirety of the nuts.
Since making this, I’ve enjoyed it in my hot cocoa and blended into a smoothie with frozen banana and maca for that Ferrero Rocher taste done in a healthy way. Enjoy this yourself by adding your own spices that you love. It makes a delicious treat with some Christmas cookies!
1-cup of hazelnuts soaked for 4 hours or overnight
2-3 cups of filtered water
1 vanilla bean or 1 ½ tsp. vanilla extract
Pinch of spices: cinnamon, cardamom, ginger, nutmeg, etc.
Pinch of pink salt
Optional: ½ tbsp. maple syrup or 1 Medjool date to sweeten
Soak the hazelnuts before rinsing well and draining. Add to a high-speed blender with 2 cups of water and blend. Scrape the seeds from the vanilla bean and add to the blender with your choice of spices and sweetener. Blend until completely smooth then add to a sealed jar and refrigerate. This keeps well for 3-4 days. Add to smoothies, hot cocoa, porridge, overnight oats, enjoy on its own!
Happy Holidays! xx