Boxed nut milks started annoying me the first time I actually read the ingredient label. Locust bean gum. Sunflower lecithin. Natural flavors. A list of additives to make up for the fact that most commercial nut milks are about 2% actual nut. You deserve better than that, and honestly, so does your blender. This toasted hazelnut cacao milk is the real thing. It tastes like a Nutella fever dream without the garbage, and you can make a full pitcher in under 30 minutes. Toasting the hazelnuts first is the step most recipes skip, and it makes a dramatic difference. It pulls out this deep, roasty, almost caramel-like flavor that straight raw hazelnuts just cannot deliver. Combined with raw cacao and a little vanilla, the result is genuinely rich. Not watered-down, not chalky, not flat. Drink it cold over ice. Warm it up and sip it like hot chocolate. Pour it over your morning grain-free granola. There is no wrong answer here.
Nutritional Benefits
Hazelnuts and Healthy Fats
- Hazelnuts are a good source of monounsaturated fatty acids, the same family of fats found in olive oil. Research published in the Journal of Nutrition suggests that hazelnut consumption may be linked to improved lipid profiles.
- They supply vitamin E, a fat-soluble antioxidant that plays a role in cellular protection (National Institutes of Health, Office of Dietary Supplements).
- Hazelnuts contain magnesium, copper, and manganese, minerals that support a range of everyday body functions.
Raw Cacao vs. Processed Cocoa
- Raw cacao is minimally processed and retains more of its naturally occurring flavanols compared to heavily dutched cocoa powder. A 2017 review in Nutrients noted that cocoa flavanols are associated with cardiovascular research interest, though evidence in humans is ongoing.
- Cacao is also a plant-based source of iron and magnesium.
- Because this recipe uses raw cacao rather than sweetened chocolate mixes, you control exactly how much sugar goes in. That matters.
Ditching the Additives
- Homemade nut milk contains no carrageenan, gums, or emulsifiers. While the FDA generally recognizes these as safe, many people with sensitive digestion choose to avoid them.
- Making your milk at home means the only ingredients present are the ones you put in yourself. That transparency is worth the 25 minutes.
FAQs
Do I have to soak the hazelnuts first?
Soaking them overnight softens the nuts so they blend more completely and gives you a creamier milk with less grit. If you are short on time, a quick soak in very hot water for 1 hour works reasonably well. Do not skip it entirely if you can help it.
Can I make this without a high-powered blender?
You can try a standard blender, but blend for longer (2 to 3 minutes) and strain carefully through a fine mesh strainer lined with cheesecloth. The result may be slightly thinner, but it will still work.
Is this Whole30 compliant?
Swap out the maple syrup or leave it out entirely, and yes, the base recipe is Whole30-friendly. Raw cacao, hazelnuts, vanilla extract, salt, and water are all compliant.
What do I do with the leftover hazelnut pulp?
Do not toss it. Spread the pulp on a parchment-lined baking sheet and dry it in a low oven (200°F) for about an hour to make hazelnut flour-adjacent meal. Stir it into smoothies, mix it into energy balls, or use it as a topper for baked sweet potatoes.
How long does homemade nut milk last?
Up to 4 days in a sealed glass jar in the refrigerator. It will separate naturally. Just shake it or stir it before you pour. If it smells sour before 4 days, trust your nose.
Can I use this in coffee or recipes that call for dairy milk?
Absolutely. It is great stirred into coffee, used as the liquid base in a smoothie, or swapped into any recipe calling for non-dairy milk. The cacao flavor will come through, so keep that in mind for savory applications.
If you try this, I want to hear about it. Drop a comment below and tell me if you went for it cold over ice or warm in a mug. And if you are new around here, save this one because once you make your own nut milk at home, buying the boxed stuff feels like a personal offense.
Toasted Hazelnut Cacao Milk
A rich, chocolatey paleo drink made from scratch with toasted hazelnuts and raw cacao. Creamy, naturally sweet, dairy-free, and so much better than anything from a box.
Ingredients
- 1 cup raw hazelnuts (soaked 6-8 hours or overnight, then drained and rinsed)
- 4 cups filtered water
- 3 tablespoons raw cacao powder
- 2 tablespoons pure maple syrup (or to taste)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- Pinch of cinnamon (optional)
Instructions
- TOAST THE HAZELNUTS: Preheat your oven to 350°F. Spread the drained, soaked hazelnuts in a single layer on a rimmed baking sheet. Toast for 8 to 10 minutes, until fragrant and the skins begin to crack. Pull them out and let them cool for 5 minutes. Roll the warm hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the papery skin as possible. Some skin will stay on and that is completely fine.
- BLEND: Add the toasted, peeled hazelnuts and 4 cups of filtered water to a high-powered blender. Blend on high for 60 to 90 seconds until the mixture looks creamy and milky.
- ADD THE CACAO AND FLAVORS: Add the raw cacao powder, maple syrup, vanilla extract, sea salt, and cinnamon if using. Blend again on high for another 30 seconds until everything is fully combined and smooth.
- STRAIN: Pour the blended mixture through a nut milk bag or a fine mesh strainer lined with cheesecloth set over a large bowl or pitcher. Squeeze or press the pulp firmly to extract as much liquid as possible. Discard the pulp or save it for another use (it works great stirred into overnight oats or baked goods).
- TASTE AND ADJUST: Give the milk a taste. Add a touch more maple syrup if you want it sweeter, or a pinch more cacao if you want it richer. Stir or shake well before serving.
- SERVE AND STORE: Serve immediately over ice for a cold drink, or gently warm it in a small saucepan over low heat for a cozy hot chocolate-style drink. Store leftovers in a sealed glass jar in the refrigerator for up to 4 days. Shake well before each use as natural separation will occur.
Nutrition per serving
- Calories: 210
- Total Fat: 17g
- Carbohydrates: 12g
- Protein: 4g
- Dietary Fiber: 3g
- Sugar: 7g
That Paleo Chick
Real food that heals
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