Chocolate Hazelnut Milk
- 1 cup Raw Hazelnuts
- 3 cups Water
- 1/4 cups Agave
- 1 teaspoon Vanilla Extract
- 6 Tablespoons Cocoa Nibs OR 2 Tablespoons Unsweetened Cocoa Powder
- Headnote: We tried this recipe with both toasted and soaked hazelnuts and found that toasting really brought out the nutty flavor. If you prefer raw milk, simply soak the hazelnuts overnight (or for 4 to 6 hours) and skip the toasting step. Also, if you can't find cocoa nibs, substitute 2 tablespoons unsweetened cocoa powder, it's delicious!
- Adjust oven rack to lower-middle position and heat oven to 325u0b0F. Place hazelnuts in a small baking pan and toast until fragrant and slightly darkened in color, 12 to 15 minutes. Place all ingredients in a blender and puree until very well processed, about a minute. Let stand to blend flavors, 5 to 10 minutes. Strain through a fine mesh sieve and serve warm or chilled.
hazelnuts, water, agave, vanilla, cocoa
Taken from tastykitchen.com/recipes/drinks/chocolate-hazelnut-milk/ (may not work)