Sometimes, being dairy-free can feel limiting. I grew up drinking milk with every meal, and drinking chocolate milk with my school lunches was always my favorite. Once I realized dairy was one of the main reasons my stomach hurt, I simply had to cut it out. But that doesn’t mean I didn’t miss it! Lucky for me, playing in the kitchen is literally my favorite thing in the whole world. It makes me happy, destresses me when I have a bad day and feels super rewarding when someone enjoys my one of my treats. In any case, this Chocolate Hazelnut Milk was created out of nessesity. I was craving something chocolaty, rich and smooth and, after 3 attempts, I nailed this recipe!
Check out how easy it is to make this recipe on your own.
- 3/4 cup hazelnuts (soaked for 2 hours)
- 2 cups water
- 1 tablespoon cacao powder
- 1/2 teaspoon vanilla bean powder
- 5 medjool dates (pitted)
- Place all ingredients in a blender and blend for 60-90 seconds. Strain through a nut milk bag. Store in airtight mason jar.
Helpful Hints:
Add an additional teaspoon on cacao powder if you really love chocolate.
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