Make-It-Yourself Hazelnut Chocolate Milk
This creamy, dairy-free chocolate milk is a fun take on the classic chocolate-and-hazelnut Nutella blend. Save the hazelnut meal after squeezing out the milk and add to baked goods for extra protein, fiber, and flavor.
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For a more naturally sweetened version, skip the agave or honey, and sweeten with dates—add four large pitted Medjool dates to the soaked hazelnuts and purée, then strain. If you don’t have a nut milk bag, you can use a clean cloth napkin or thin cotton or linen dishcloth.
- 1 cup raw hazelnuts
- 5 Tbs. agave syrup or honey
- 1/4 cup unsweetened cocoa powder
- 1½ tsp. vanilla extract
- Pinch of sea salt
- Rinse hazelnuts and transfer to large glass bowl. Add cold water to cover by at least 1 inch and let soak 8 hours at room temperature, or cover and soak overnight in the refrigerator.
- Drain and rinse hazelnuts. Transfer to high-speed blender, add 4 cups filtered water, and process on high speed 3–5 minutes, until mostly smooth.
- Pour into nut milk bag, and allow milk to drain into large bowl. Squeeze bag firmly to remove as much liquid as possible from hazelnuts. Discard hazelnut meal, or save for another use.
- Rinse blender to remove any remaining hazelnut bits, and return hazelnut milk to blender. Add agave or honey, cocoa powder, vanilla extract, and salt. Pulse until well blended, about 60 seconds.
- Transfer to quart-sized glass jar with tight-fitting lid and chill before serving. Store in refrigerator for up to 4 days.
- Calories 310
- Carbohydrate Content 29 g
- Cholesterol Content 0 mg
- Fat Content 21 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 40 mg
- Sugar Content 19 g