Mocha Hazelnut Milk

Mocha hazelnut milk - the best way to drink your coffee is in this from scratch
hazelnut milk with chocolate and coffee! (Vegan/refined sugar free).

Servings: 4 people

Author: Domestic Gothess

Prep Time
20 minutes

Cook Time
10 minutes

soaking time
8 hours

Total Time
30 minutes

Drinks

Vegan

Coffee

Instructions

1 Start the day before blending the milk. Preheat the oven to 180C/350F/gas mark
4. Spread the hazelnuts out on a baking tray and toast in the oven for 10-15
minutes until lightly browned and fragrant.
2 Tip the nuts into a clean tea towel, wrap them up and allow to sit for a minute.
Rub the hazelnuts in the tea towel to remove the skins; don't worry if you don't
manage to get them all off.
3 Place the skinned hazelnuts in a bowl and cover with cold water. Place in the
fridge and leave to soak overnight, or for 8 hours.
4 Drain the soaked nuts and place in a blender with the coffee, cocoa powder, 4
Tbsp of the maple syrup and the vanilla extract. Blend until very smooth.
5 Pour the mixture into a nut milk bag or clean muslin cloth/tea towel set over a
large bowl or jug. Squeeze the milk through the cloth to remove any solids; make
sure that you squeeze as much liquid as possible through for the best flavour.
6 Discard the solids (or keep to use in granola/cookies). Taste the milk and add
more maple syrup as needed. Place in the fridge to chill before serving.
7 Serve over ice. Milk will keep in the fridge for up to five days.