By Jamie Webber
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:
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.
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours, 20 minutes
Servings: 4 - 5
Serving Size: 8 oz (250 ml)
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