Toasted Hazelnut Chocolate Milk
Toasting the hazelnuts instead of leaving them raw results in maximum hazelnut flavor, so don't leave this step out! This nut milk is mildly sweet, but you could add a teaspoon or more of your sweetener of choice, if it's not quite sweet enough for you.
Prep.
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Ingredients
For 5 Serving(s)
toasted-hazelnut-chocolate-milk
- 2 c hazelnuts
- 3 1/2 c water
- 1 1/4 c semisweet chocolate chips
- sugar
Toasted Hazelnut Chocolate Milk Directions
- Preheat oven to 350˚F.
- Spread the hazelnuts in a single layer on a rimmed baking sheet. Bake for 12-15 minutes, tossing them after 10 minutes, until they're fragrant and golden brown underneath the skins. Allow to cool until they're lukewarm, then transfer to a large bowl and cover with an inch of water. Allow to soak overnight, or up to 2 days, at room temperature.
- Drain the hazelnuts and rinse. Place in a blender, then add 3 1/2 cups of water. Blend for several minutes, until completely puréed, the longer the better. Line a fine mesh strainer with cheesecloth or a nut milk bag, making sure to leave plenty of overhang. Place the strainer over a large bowl. Pour the blended hazelnut mixture through the cloth, using a spoon to help it along. When mostly solids are left in the cloth, gather up the sides and wring all the remaining liquid from the hazelnuts. Discard the leftover hazelnut solids, or save for another use (see note).
- In a large saucepan, melt the chocolate halfway. Remove from heat and continue to stir until it finishes melting. In a very slow stream, whisk in one cup of the hazelnut milk, whisking until it turns into a smooth sauce. Whisk this sauce into the remaining hazelnut milk. Chill, then enjoy. Keeps refrigerated for 2 days.