Vegan Creamy Chocolate Hazelnut Milk
A silky homemade nut milk combining roasted hazelnuts, medjool dates, and cocoa powder for a naturally sweet, chocolatey drink. Rich in nuttiness with subtle vanilla undertones, it's perfect for sipping alone, stirring into coffee, or blending into smoothies. This version uses soaking and straining techniques to extract maximum creaminess while allowing you to save the nutrient-dense pulp for baking.
Ingredients
Instructions
- 1
Soak hazelnuts and dates in boiling water for at least 30 minutes or overnight.
- 2
Drain hazelnuts and dates, then add to blender with filtered water.
- 3
Blend for 1-2 minutes until creamy and smooth.
- 4
Strain through a nut milk bag or clean dish towel into a bowl, squeezing to extract all liquid.
- 5
Return strained milk to blender with salt, maple syrup, vanilla, and cocoa powder.
- 6
Blend for about 1 minute until well combined.
- 7
Taste and adjust sweetness or cocoa intensity as desired.
- 8
Transfer to a jar, seal, and refrigerate.
Tips
Save the hazelnut-date pulp and stir into oatmeal, granola, brownies, or energy balls for zero waste.
Shake vigorously before each use, as the milk naturally separates. Store in a glass bottle for best results.
Start with 1 Tbsp maple syrup and add more to taste. Dates provide sweetness, so you may not need the full amount.
Good to Know
Sealed jar or bottle in refrigerator for 4-5 days, though best consumed within 1-3 days. Shake before each use.
Prepare up to 5 days in advance. Store in glass containers. Do not freeze, as milk texture separates irreversibly upon thawing.
Serve cold as a standalone drink, warm in a mug, stirred into coffee, or blended into smoothies. Shake well before pouring.
Common Mistakes
Under-blend to avoid grainy texture; blend for the full 1-2 minutes to extract maximum creaminess from hazelnuts.
Skip rinsing the blender to avoid cocoa powder residue affecting flavor.
Add all maple syrup at once to avoid over-sweetening; taste and adjust incrementally.
Strain inadequately to avoid gritty mouthfeel; squeeze the towel or bag thoroughly.
Substitutions
Vegan Options
Nut-Free Alternatives
note:milder flavor, lighter result
General Alternatives
FAQ
Can I make this with roasted hazelnuts instead of raw?
Yes, roasted hazelnuts will produce a deeper, more pronounced chocolate-hazelnut flavor similar to Nutella. Skip the soaking step and blend directly with water for 2-3 minutes. The result may be slightly less creamy but more intensely flavored.
What if I don't have a high-speed blender?
A regular blender works but may need extra blending time (3-4 minutes) to achieve smoothness. You may get a slightly grainier texture. A food processor is less ideal; a high-powered blender is preferred for this recipe.
How long does this milk keep, and can I freeze it?
Keeps 4-5 days refrigerated, best within 1-3 days. Do not freeze; the emulsion breaks down irreversibly upon thawing, resulting in separated, undrinkable milk. Consume fresh for best flavor and texture.