Chocolate Hazelnut Milk

This delicious chocolate hazelnut milk is a perfect healthy and dairy-free alternative that’s creamy, nutty, and easy to make, satisfying all your cravings. Additionally, it’s a versatile treat that can be used in many different ways, and you can easily customize it to suit your preferences.

As a child, I couldn’t get enough of chocolate milk – it was my absolute favorite drink, and I couldn’t imagine going a day without it. Now, I enjoy updated versions of this classic drink, and this recipe is my absolute favorite!

Made from hazelnuts, cacao powder, maple syrup, vanilla extract, and a pinch of salt, this chocolate hazelnut milk brings to mind the iconic flavor of Nutella, but it’s even better. Unlike many store-bought options, it’s not overly sweet, and you can easily customize the recipe to suit your tastes. Best of all, it’s a healthier choice that still feels indulgent.

Whether you’re vegan, lactose intolerant, or simply love delicious treats, this chocolate hazelnut milk recipe is a must-try!

Jump to:

• Why you’ll love this recipe
• Ingredients you’ll need
• How to make chocolate hazelnut milk
• Recipe video
• Tips & recipe notes
• Serving suggestions
• Variations & additions
• Storage tips
• FAQs
• Recipe

Why you’ll love this recipe

• It’s simply delicious! The combination of chocolate and hazelnut is a classic flavor pairing for a reason, right?
• It’s so easy to make at home. All you have to do is soak the hazelnuts, blend them with water to create a homemade hazelnut milk, and then blend in the other ingredients. The process takes no more than 5 minutes, apart from the time needed for soaking the nuts.
• It’s a healthier version of chocolate milk, as it can be made without excess sugar, gums, binders, or preservatives. Plus, it’s packed with vitamins, minerals, healthy fats, and antioxidants.
• It can easily be customized to suit individual tastes. You can add more or less sweetener, adjust the consistency, or even experiment with different flavorings.
• It’s versatile and can be used in a variety of ways, such as a dairy-free substitute for milk in coffee, tea, or smoothies, or as a delicious ingredient in baking and cooking.

Ingredients you’ll need

For this chocolate hazelnut milk, you’re going to need a few easy-to-find ingredients.

• Hazelnuts: This recipe starts with raw hazelnuts, which can be easily found at most grocery stores. Be sure to choose unroasted and unsalted hazelnuts.
• Water: Filtered water is used to blend the other ingredients together to create a smooth and creamy consistency.
• Cacao Powder: It adds a rich chocolate flavor to the milk while also providing an antioxidant boost. Cocoa powder can also be used as an alternative.
• Maple Syrup: Maple syrup is my preferred sweetener for this recipe because it’s a liquid sweetener that blends well with the mixture, and it only requires a small amount to add the desired sweetness. Additionally, it helps to balance out any bitterness from the raw cacao powder.
• Vanilla Extract: The delicate taste and aroma of vanilla enhance the nutty flavor of hazelnuts, making the milk even more delightful.
• Salt: A pinch of sea salt is a good flavor enhancer.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make chocolate hazelnut milk

There are four simple steps to make your own vegan chocolate milk at home.

Step 1: Soak the hazelnuts

The first step in making hazelnut milk is to soak raw hazelnuts in water for 8 hours or overnight.

Soaking the nuts is an essential step in making hazelnut milk, and though it requires some planning, it makes the nuts softer and easier to blend. This results in a smoother, creamier milk that’s well worth the effort. Even with a high-speed blender, don’t skip this step for the best results.

Step 2: Blend soaked hazelnuts and water

Once you’ve soaked the hazelnuts, drain and rinse them thoroughly. Place them in a blender along with filtered water, and blend on high speed for 1-2 minutes, until you get a smooth and creamy mixture.

Note: If you want to experiment with different flavors, try adding some optional ingredients. You can find some ideas in the ‘Variations & Additions’ section.

Step 3: Strain the milk

After blending the mixture, place a nut milk bag over a large bowl or pitcher. Then, pour the mixture into the bag, gather the sides, and twist it to secure the top. Squeeze the bag to extract as much milk as possible.

Alternatively, you can also strain the milk using a fine mesh strainer or a cheesecloth-lined sieve. Pour the blended mixture into the strainer or sieve, and use a spoon to gently press the mixture against the cheesecloth to extract the milk.

You have now successfully made homemade hazelnut milk!

Save the residue in the bag for other uses. Find some ideas in the ‘Tips & recipe notes’ section.

Note: Investing in a good quality nut milk bag is a game-changer if you’re planning on making homemade nut milks frequently. It’s a one-time purchase that can last for years (mine has been in use for 7 years now!). Plus, a good quality bag can strain the milk thoroughly, leaving no residue and resulting in a smoother texture.

Step 4: Blend hazelnut milk with other ingredients

Once you’ve made your homemade hazelnut milk, rinse out your blender and then add the hazelnut milk back into it along with the other ingredients (cacao powder, maple syrup, vanilla extract, and sea salt). Blend everything together until well combined and smooth.

And that’s it! For the best experience, refrigerate the chocolate hazelnut milk for a few hours before consumption to enhance its flavor and texture. Trust me, it’s worth the wait!

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• While you can add all the ingredients to the blender at once, I personally like to make the hazelnut milk separately first. This way, I can repurpose the leftover hazelnut pulp for other uses (see some ideas below).
• For a smooth and creamy texture, it’s important to blend hazelnut milk thoroughly. Proper blending also helps to minimize the amount of leftover residue after straining. If needed, blend the milk for a few minutes to ensure a well-combined mixture.
• It’s also important not to skip the soaking process when making hazelnut milk. Soaking helps to soften the nuts and improve their texture, making them easier to blend.

Hazelnut pulp

The leftover residue from making hazelnut milk, known as hazelnut pulp, has various uses. Here are some ideas:

• Incorporate it into smoothies or mix it into oatmeal, yogurt, or overnight oats to enhance the fiber content and nutritional value.
• Use as a base for creating flavorful dips and sauces such as pesto, hummus, and salad dressings.
• Combine it with other ingredients like dates, nuts, and seeds to make energy balls or bars.

To store hazelnut pulp, place it in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze the pulp in an airtight container or resealable bag for up to 3 months.

Serving suggestions

While I absolutely love drinking this chocolate hazelnut milk chilled, it can be enjoyed in many ways. Here are some ideas:

• Warm up your chocolate hazelnut milk for a cozy hot chocolate. Heat the milk over low to medium heat, stirring occasionally, or use the microwave. To make it extra special, top it off with some whipped cream and shaved dark chocolate.
• Add it to your coffee for a rich and creamy twist. Mix it with cold brew coffee or a shot of espresso for a mocha-inspired beverage.
• Use it as a base for smoothies or shakes. Even just blending it with a frozen banana makes for a creamy and delicious treat.
• Pour it over your cereal or granola instead of regular milk.
• Incorporate it into your morning oatmeal or chia pudding for added creaminess and favor.
• Use it as a base for chocolate milk popsicles or ice cream.
• Use it as a dairy-free alternative in baking recipes such as pancakes, baked oatmeal, or muffins. Just keep in mind that it’s already sweetened, so you might need to tweak your recipe accordingly.

Variations & additions

Although I love this chocolate hazelnut milk just as written, it’s also very easy to customize the recipe according to your preferences.

• Adjust the amount of maple syrup according to your preferred sweetness level, starting with the recommended amount and adding more as needed. Feel free to use other sweeteners like honey, agave, granulated sugar, or dates (soak them first for easy blending and smooth consistency).
• You can also adjust the amount of cacao powder to control the intensity of the chocolate flavor in the milk. Adding more cacao powder will make the chocolate hazelnut milk richer and more chocolatey, while reducing the amount of cacao will result in a milder flavor.
• Spice up your chocolate hazelnut milk by adding your favorite spices. Cinnamon is my go-to for a cozy and warm flavor, but you can also add a pinch of cayenne pepper for a spicy kick.
• For additional nutty flavors, mix things up by adding almonds or cashews to your hazelnut milk recipe. Soak them along with the hazelnut and follow the same process. Just make sure to maintain the right ratio of nuts to water.

Storage tips

Chocolate hazelnut milk should be stored in an airtight container in the refrigerator for up to 4 days.

Before using the milk, give it a good shake or stir as it may separate during storage. It may also thicken slightly in the fridge, so you can add a little water and stir to reach your desired consistency.

If you are not going to consume it in time, you can freeze it. Simply divide the milk into small freezer-safe containers or ice cube trays with lids. This way, you can thaw only the amount of milk needed for your next recipe. Keep in mind that freezing may affect the texture and taste, so it’s best to use the milk in smoothies or other recipes rather than drinking it straight or using it for coffee.

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