Coffee Shop Worthy Caramel Vanilla Bean Hazelnut Milk

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 1/2 Medjool dates, pitted

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tiny pinch Sea salt, fine-grain
  • 1 Vanilla bean

• Nuts & Seeds

  • 1/4 cup Almonds, raw
  • 3/4 cup Hazelnuts, raw

• Liquids

  • 3 1/2 cups Water

Found on ohsheglows.com

Description

Ingredients

• 3/4 cup raw hazelnuts
• 1/4 cup raw almonds
• 3 1/2 cups water
• 2 1/2-3 pitted Medjool dates, to taste
• 1 vanilla bean, roughly chopped
• 1/2 teaspoon cinnamon
• tiny pinch of fine grain sea salt (optional)

Directions

• Place hazelnuts and almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
• Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla bean, cinnamon, and salt (if using).
• Cover and blend on highest speed for 1 minute or so.
• Place a nut milk bag (here is the bag I love) over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 minutes, so be patient. You should be left with about 1 cup of pulp in the bag. See my tips below on using the leftover pulp.
• Rinse out blender and pour the milk back in. Now, pour it easily into a Mason jar and secure with lid. Chill in the fridge. It will stay fresh for 2-3 days. Give the jar a good shake before enjoying. Drink it alone, use it in cereal or smoothies, make hot oatmeal, and one of my favourites - use as a creamer in coffee or black tea.