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In the Reboot Kitchen: Homemade Cinnamon Hazelnut Milk

Since I started juicing just over three years ago, I’ve had a loving relationship with my Breville Juice Fountain Elite. That love is not going anywhere. It’s everlasting.  But something else has stepped into the picture that’s given my heart more excitement: the Breville Fountain Crush Masticating Slow Juicer. While both are equally amazing (learn more about them in our juicer buying guide), I have learned that I can do a little bit more with the Crush, like make homemade nut milks!

A couple weeks ago, I shared my recipe for Homemade Almond Milk, but this week I took it up a notch and experimented with hazelnuts. I was overly delighted with the results. Not only did I have delicious nut milk in my fridge for the week to use in my smoothies and by itself, but I also had the leftover pulp from the hazelnuts that I made into a dessert. Stay tuned for that recipe next week!

Until then, learn how to make delicious hazelnut milk in your Breville Crush:

Directions:

Step 1: Soak 1 cup of hazelnuts and 2 dates overnight.
Note: I doubled this recipe to share with the rest of Team Reboot, which is why there are 4 dates soaking.

 Step 2: Drain the hazelnuts until the water is no longer cloudy. Don’t drain the dates! You’ll use the water they were soaked in at a later step! Add the hazelnuts into a large bowl and add 4-5 cups of filtered water.

 Step 3: Start ladling a scoop of the hazelnuts with water into the Breville Crush.

 Step 4: Continue until all hazelnuts and water has passed through (you may have some leftover water which is completely fine).

 Step 5: Now that your milk is in one pitcher and the hazelnut pulp is another, store your pulp to use it for a raw dessert or cooking.

Step 6: Strain your milk with a cheese cloth or a mesh strainer. I used the mesh strainer, and while yo can’t add a lot of milk at a time it was very easy and the milk had no pulp when  was done.

 Step 7: Pour strained milk into a high-powered blender. Add 2  soaked dates, cinnamon, and date soaking liquid. (I also added ice because I wanted to drink it right away and preferred it chilled).

Step 8: Blend until completely smooth. Serve chilled and top with cinnamon!

Note: Store in a glass jar in the fridge for up to one week.

Ingredients

  • 1 cup (115 g) raw hazelnuts (soaked overnight and rinsed well)
  • 8 cups (64 oz)  filtered water (4 to soak overnight and 4 for the milk)
  • 2 dates (soaked overnight and pitted)
  • 1/4 cup (2 oz) date soaking liquid (the water you soaked the dates in)
  • 1 tbsp cinnamon

Directions

  1. Soak 1 cup of hazelnuts and 2 dates overnight.
  2. Drain the hazelnuts until the water is no longer cloudy. Don’t drain the dates! You’ll use the water they were soaked in at a later step! Add the hazelnuts into a large bowl and add 4-5 cups of filtered water.
  3. Start ladling a scoop of the hazelnuts with water into the Breville Crush.
  4. Continue until all hazelnuts and water has passed through (you may have some leftover water which is completely fine).
  5. Now that your milk is in one pitcher and the hazelnut pulp is another, store your pulp to use it for a raw dessert or cooking.
  6. Strain your milk with a cheese cloth or a mesh strainer. I used the mesh strainer, and while yo can’t add a lot of milk at a time it was very easy and the milk had no pulp when  was done.
  7. Pour strained milk into a high-powered blender. Add 2  soaked dates, cinnamon, and date soaking liquid. (I also added ice because I wanted to drink it right away and preferred it chilled).
  8. Blend until completely smooth.
  9. Serve chilled and top with cinnamon!
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours, 20 minutes

Servings: 4 - 5

Serving Size: 8 oz (250 ml)

Calories: 200

Fat: 16 g

Trans Fat: 1 g

Cholesterol: 0 mg

Sodium: 0 mg

Carbohydrates: 12 g

Fiber: 4 g

Sugars: 7 g

Protein: 4 g