I love making alternative milks out of cashews because they are super low maintenance and have a great mouth feel—the closest to dairy milk I have found to date. Hazelnuts are a little more demanding in terms of soak time and filtering but add such a nice flavor. Nevertheless, I promise this milk is super easy to whip up and you won't regret it.
The first order of business is to soak the hazelnuts and cashews. Hazelnuts need to soak about 8 hours while cashews only require about 2 hours soak time. What I like to do is put them both in bowls to soak in the fridge overnight so they are ready to be blended first thing in the morning. Be sure to rinse the soaked nuts thoroughly before you make your milk.
- 1 cup soaked Hazelnuts (at least 8 hours)
- 1/2 cup soaked cashews (at least 2 hours)
- 5 cups + 1 cup filtered water
- 2 Tbsp maple syrup (or to taste)
- pinch of salt
- Soak hazelnuts and cashews. Once soaked rinse them thoroughly.
- Place nuts into blender with 5 cups of filtered water.
- Start slowly and continue increasing your blend speed until it reaches high. You will likely be blending for about 5 minutes depending on your machine.
- Place a strainer lined with cheese cloth on top of a medium sized bowl (preferably with a spout). Pour your mixture through the cheese cloth/ strainer.
- Rinse out your blender and transfer the filtered milk back into it.
- Add remaining cup of filtered water to your milk, as well as maple syrup and a pinch of salt. Blend until combined - about 1 minute.
- Pour your hazelnut cashew milk into a bottle, jug or mason jar to be stored in the fridge for 2-3 days.
- Shake well before enjoying.
This milk was tested in a cafe, and steams really, really nicely. It's easy to make latte art with but it does separate shortly after it has been steamed. My favorite way to enjoy it is chilled with a shot of espresso for an iced cappuccino or latte.