Hazelnut milk
A source of healthy fats and vitamins, this milk is rich in antioxidants and minerals, has a delicate nutty flavor, and is perfect for vegans and those monitoring their blood sugar levels.
Hazelnut milk is soft, nutty, and well-suited for keto drinks, coffee, cocoa, and lactose-free desserts. The recipe uses a keto sweetener, so the drink remains low in carbohydrates.
Soak hazelnuts (77 g dry, about 100 g after soaking) in cold water for 4-5 hours and store covered in the refrigerator.
Rinse the soaked hazelnuts and sunflower seeds (30 g) under running water. Transfer to a blender, add water (1000 g), salt (2 g), and erythritol (10 g).
Blend on high speed until the texture is as smooth as possible. Strain the milk through a nut milk bag, cheesecloth, or fine sieve.
Pour the hazelnut milk into a clean bottle and store it in the refrigerator. Keep for up to 72 hours and shake before use.
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