Hazelnut Mylk


  • 1 Cup Raw Hazelnuts Soaked 24 hours
  • 3-4 Cups pure water or the best water you can get
  • 3 Dates washed and pitted
  • 1/4 Tsp. Celtic Sea Salt
  • pinch fresh Vanilla Bean optional



  • Soak the nuts in 2-3 cups water overnight.
  • Drain and discard water.
  • Blend hazelnut & water thoroughly in a blender until smooth. (2-4min, depending on your blender)
  • Strain mixture through a nut bag or a fine strainer and collect the milk in a bowl.
  • Pour the milk back into blender and add rest of ingredients (dates, salt and vanilla if using). Blend well.
  • Transfer Mylk into a glass jar with a lit.
  • Refrigerate. The mylk will keep in the refrigerator for 3-4 days.