How to Make Hazelnut Milk
As a life-long morning cereal eater, I’ve always been about the homemade toasted muesli life (Find my favourite recipes here and here) — and for the most part — dairy free. Soy has been my go-to for years. But recently, one of those procrastination-fuelled grocery lapses left us completely out of milk of any kind.
Enter: hazelnut milk.
Nut milks are not new, but the combination of better domestic blenders + a huge swing toward dairy-free living has made homemade hazelnut milk simple, accessible and honestly… beautiful.
Is it cheaper than cow’s milk? Depends where you are in the world — here in Australia the supermarket price of dairy has been driven so low it’s not a fair comparison. But if you buy nuts in bulk, choose organic where possible + use fresh local hazelnuts — it becomes incredibly good value for what you’re getting.
Nut milks vary in “nutty” intensity. Cashew milk is soft, creamy, almost mild. Hazelnut milk is creamy and confidently hazelnutty — which is exactly what I wanted. It’s incredible with fruit, spices and muesli + anywhere you want that deep roasted flavour to show up.
And truly — it barely feels like a recipe.
Blender + nuts + water. That’s it.
Why You’ll Love This Homemade Hazelnut Milk
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2 ingredients — nothing unnecessary
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ultra creamy — the hazelnut flavour truly sings
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dairy free + vegan + paleo friendly
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no additives / gums / stabilisers
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amazing with muesli, coffee, chai, cacao
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ready in minutes — no soaking required
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you also get hazelnut meal from the pulp (zero waste)
Homemade hazelnut milk feels a little bit luxe — but it’s also wildly achievable. Two ingredients, one blender, minutes — and you’re pouring something that tastes like morning ritual magic. This is one of those recipes that gently reminds you that simple food can be deeply satisfying. Fresh. Nutty. Creamy. Just… better.
And the best part?
You get both the milk and the hazelnut meal — nothing wasted.
So if you’ve been curious about nut milks — this is your sign to start here. Make a batch, pour it over your muesli, swirl it through cacao, add it to your afternoon chai. Let it be a little upgrade to the everyday.
And then — come back and tell me how you use it. I cannot wait to hear your hazelnut milk moments.
How to Make Homemade Hazelnut Milk
Serves: approx. 700ml
Keyword: hazelnut milk, homemade hazelnut milk, dairy free milk
Ingredients
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1 ¼ cups hazelnuts
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700 ml boiling water, slightly cooled
Method
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Add hazelnuts to a blender.
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Pour over the hot water + let steep 5 minutes.
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Blend on high 2–4 minutes until creamy + frothy.
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Line a sieve with muslin + strain into a bowl.
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Transfer milk to bottles/jars, chill until cold.
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Use as you would milk.
Note: Don’t discard the pulp — dry it completely + use as hazelnut meal in baking.
Tips & Variations
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use roasted hazelnuts for deeper flavour
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add 1–2 medjool dates to sweeten naturally
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add cacao + cinnamon for a Nutella-style chocolate milk
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add chai spices for an autumn breakfast milk
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strain twice for ultra silky texture
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use the pulp for brownies, cookies, energy balls or
Serving & Storage
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store airtight in the fridge
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lasts 2–3 days
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shake before pouring (natural separation is normal)
FAQ
Q. Do I need to soak the nuts first?
Not for this method — the hot water “flash soaks” them.
Q. Can I freeze hazelnut milk?
Yes — freeze in portions for smoothies or cooking. Shake after thawing.
Q. Does this work in coffee?
Yes — but barista-style froth depends on your machine + technique.
Hazelnut Milk
Equipment
- 1 Blender
Ingredients
- 1 1/4 cup Hazelnuts
- 700 ml water
Instructions
- Boil the water and allow to cool slightly
- Place the hazelnuts in your blender.
- Pour over the water and allow to steep for 5 minutes.
- Blend on high for 2 – 4 minutes or until everything is well blended and frothy.
- Line a sieve with a muslin and place over your bowl.
- Pour in your hazelnut mix and allow to strain fully.
- Once strained place the milk into the fridge to cool.
- Use as you would milk. Keeps for a few days
Notes
- Don’t disguard the pulp left in the muslin. Lay flat on a tray and allow to dry out fully and use where Hazelnut meal is required.
If you Loved this recipe try one of these
Spiced Tomato and Cherry Chutney
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Did You Make This Recipe?
I’d love to see your version of this Homemade Hazelnut Milk!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
