Hazelnut Mylk
Servings 0
Ingredients
- 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
Instructions
Prep
- 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.