Vanilla cardamom hazelnut milk

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 1 tsp Cardamom, ground
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Hazelnuts, raw

• Liquids

  • 3 cups Water, filtered

Found on rhubarbarians.com

Description

Directions

• Soak hazelnuts in water for at least 12 hours.
• Rinse hazelnuts well and place in a blender with vanilla and cardamom and blend well. Add 1 cup of the water and blend until smooth. Add remaining water and blend well.
• Line a colander with cheesecloth and place over a large bowl, or use a nut milk bag. Pour milk mixture over colander, straining out pulp. Wrap pulp in the cheesecloth and squeeze out the remaining liquid. Reserve pulp for another use.
• Transfer milk to a sealable container and store in the refrigerator for up to 5 days.