Say goodbye to cheesecloth and squeezing messy nut pulp all over the place. I just made the discovery of a lifetime this week! Ok, maybe that is a bit dramatic, but the excitement in my kitchen over the weekend was seriously high. My husband had no idea that a person could be so elated about making milk alternatives.
I had soaked hazelnuts overnight in hopes of making the Hazelnut Milk recipe from Run Fast, Eat Slow (If you haven't purchased this book yet, do it). When I woke up, I went to find the cheesecloth, and I was out. Not one to be discouraged, I scanned my kitchen for an alternative, and that's when I saw it - my French press.
It was the fastest, easiest process and I had the hazelnut milk whipped up within minutes! I typically only make homemade nut milk on rare occasions, but I have already made two more batches since because it is just too easy not to (and my husband has been swapping it our for the cream in his coffee - WIN!).
Give it a try and let me know how it goes!
french press hazelnut milk
- 1.5 cups hazelnuts
- 4 cups water
- Soak hazelnuts in enough water to cover them overnight, or for 8 hours.
- Drain and rinse the soaked hazelnuts and put in a high-speed blender with 4 cups water.
- Blend on high for 1-2 minutes.
- Pour mixture into your french press, press filter down and pour creamy hazelnut milk into a jar for storing.
- Add any additions you like - go on, experiment! Dates, cocoa powder, vanilla and cinnamon are all great options. I recommend adding these additions after pressing out the plain hazelnut milk. Give your blender a quick rinse, then put the filtered hazelnut milk back in the blender with a few dates, a pinch of sea salt and a splash of vanilla, blend on high for a second time and enjoy. (I prefer mine plain. It is ridiculously creamy and flavorful all on its own).
- The ground hazelnuts leftover at the bottom or your French press can be referred to as nut pulp ;) Keep this on hand to throw in smoothies, oatmeal, muffins, etc for an added fiber and protein boost.