Overnight Caramel Vanilla Bean Hazelnut Milk

Ingredients

• Hazelnuts or filberts

  Nuts

  ¾ cup, whole or 101g

• Almonds

  Nuts, raw

  24 almond or 29g

• Water

  Plain, clean water

  3 ½ cup or 828g

• Dates

  Medjool

  2 ½ date, pitted or 60g

• Vanilla extract

  2 tsp or 8g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

Directions

1. 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.
2. Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla, and cinnamon.
3. Cover and blend on highest speed for 1 minute or so.
4. Place a nut milk bag 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.
5. 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.

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