The Amazing World of Plant-Based Milks: Hazelnut Milk Choices

HAZELNUT MILK is an amazing plant-based alternative to dairy milk. Neither as common or popular as almond, hazelnut milk possesses several health-boosting properties:

• all hazelnut milk is naturally gluten-, lactose-, and soy-free
• it is low in calories, containing no cholesterol or saturated fat
• it is a good source of vitamins B1, B2 and B6 which are all essential in blood formation and mental health
• hazelnuts are also an excellent source of the antioxidant vitamin E which promotes healthy hair and skin, as well as boosting the health of the heart muscles
• hazelnuts help to prevent anaemia, cancer and heart-disease
• rich in folic acid, which is important for growing babies and adults, this helps to produce red blood cells and transport oxygen around the body
• hazelnuts also provides the body with proteins
• it is rich in plant-based omega-3 fatty acid ALA, which has been proven to help keep cholesterol and blood pressure in check
• the milk is very versatile can be used just as dairy milk in cooking or drunk plain or with cereal or a hot beverage.
• it doesn’t taste anything like dairy milk, offering a nutty flavour that is stronger than almond milk

WHAT TO BUY

PACIFIC NATURAL FOODS is the main manufacturer of hazelnut milk at present.

The offering includes original and chocolate.

In addition to the 32-ounce packs Pacific have 8-ounce packs which are ideal to drink on-the-go or for packed lunches.

If interested in combining almond, cashew and hazelnut, opt for DREAM BLENDS’ original unsweetened or sweetened enriched beverages.

HOW TO MAKE

Ingredients:

• 2 – 3 cups filtered water
• 1 cup hazelnuts, soaked in water
• 2-4 pitted Medjool dates (sweeten to taste)
• 1 whole vanilla bean or 2 tsp vanilla essence (to taste)

Preparation:

1. Place hazelnuts in a bowl and cover with water. Soak for a minimum of 8-12 hours overnight.
2. Rinse and drain the hazelnuts and place into a blender along with filtered water, dates, and vanilla bean.
3. Blend on full power for 1 minute.
4. Place a nut milk bag over a bowl and slowly pour the mixture in, repeatedly squeezing the bag to release all of the milk.
5. Rinse blender and pour the milk back in, blending on low power to achieve a smooth consistency
6. Pour into a glass jar and store in the fridge for 3-5 days. Drink!

Image credit: waferboard/Flickr