Another delicious homemade nut milk is hazelnut milk. The procedure for making it would be the same as for the sesame seed milk.
The main difficulty with this milk is that hazelnuts are very expensive. The cheapest ones I could find were Bob's Red Mill hazelnut flour. Therefore, I was not able to soak the nuts as they were already ground up so fine.
- Soaking nuts or seeds helps to take away the substance that gives them the bitter flavor and makes them hard to digest.
For the hazelnut milk I took the following:
3/4 cup hazelnut meal (flour)
2 cups water
3 Tablespoons of raisin syrup*
Then I whipped it all thoroughly in the blender, strained it through a fine mesh metal strainer, and poured it into a glass, quart jar. Enough water was added to make one quart of milk.
Hazelnut milk can be kept in a sealed glass jar in the fridge for about 5 or 6 days. It has a milder flavor than sesame seed milk and tastes like it might be delicious with spices added to it, such as cinnamon and nutmeg.
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- Raisin syrup is made the same way as date syrup. Soak 1 cup of raisins in about 1 1/2 cups of boiling water. Allow to sit for 30 minutes (longer if still too hot). Blend thoroughly in blender. There is your syrup! It will be a little thicker than the date syrup, but you can add more boiling water to the raisins if you want it thinner. This syrup is also very sweet.