This hazelnut milk is easy to make and tastes delicious (this is what I say about pretty much all my recipes, I've noticed).
Place the hazelnuts in a glass container with 2 cups of water, a pinch of sea salt and a splash of lemon juice. Cover up the container with a jay cloth or paper towel and soak for 8-10 hours.
Once the soaking is done, discard the soaking water and wash the hazelnuts thoroughly (this washes off most of the anti-nutrients that we took out when we soaked the hazelnuts).
Now, add your hazelnuts and 3 cups of filtered water to your blender and blend away until a smooth consistency is obtained. I use the milk as is but you may pour your milk through a nut milk bag to get rid of the fibrous bits (and use them in date balls or cereal or to make a crust etc.).
You may add some sweetener, cinnamon, vanilla, and/or cocoa powder to your milk if you'd like or not. Pour the milk into bottles and refrigerate – it should last for 2-3 days in the fridge.
