Chocolate Hazelnut Milk

pouring chocolate hazelnut milk into a glass

Chocolate hazelnut milk is a super healthy dairy free nut milk made with toasted hazelnuts, cacao powder, and just a couple of dates to sweeten the deal ~ YUM!

pouring a glass of chocolate toasted hazelnut milk

chocolate hazelnut milk ~ a vegan milk to love

It’s rich, it’s thick and creamy, it has the lovely flavor of hazelnuts and chocolate, all just barely sweetened with a couple of dates. This is a drink to be savored, for sure. You can drink it straight, make it into a smoothie, use it on your morning cereal, or make one heck of a milkshake.

You’ve probably had almond milk, but virtually any nut can be ‘milked’, and they’re all unique and amazing. I have to say, this chocolate hazelnut milk is especially rich and complex ~ it’s an experience!

chocolate toasted hazelnut milk in bottle

the 3 ingredients you’ll need

At first it might seems a little strange…like, how can anything made with nuts come close to being milk? It’s fascinating when you get into the science of it, and turns out that nut milk and dairy milk aren’t all that different! They’re both composed of water, protein, fat, carbohydrates and vitamins and minerals. Cows essentially turn grass into milk, and you can do the same with nuts!

  • raw whole hazelnuts ~ find them in better supermarkets, specialty, gourmet, or natural food stores. Whole Foods and Trader Joe’s sells them.
  • cacao powder ~ this is chocolate in its purest form and simply the raw cocoa powder that has not been roasted. It’s unsweetened, unprocessed, and incredibly nutritious. Look for unsweetened cocoa or cacao powder in your store.
  • dates ~ make sure they’re pitted! I use these to bring out the flavors, and give my milk the merest hint of sweetness. Please note that this isn’t a sweet milk by any means, it’s definitely more savory than sweet.
ingredients for chocolate hazelnut milk

making chocolate hazelnut milk ~ how it’s done

STEP 1 ~ toasting the nuts

Put the nuts on a dry baking sheet and toast at 350F for 12-15 minutes. Give the pan a shake once or twice during baking, and watch carefully at the end so that they don’t burn.

toasting hazelnuts

STEP 2 ~ removing the skins

Once the nuts are toasted the bitter skins will slip off easily. Just wrap them in a clean kitchen towel or napkin and vigorously rub the nuts together to remove most of the skins. It’s fine if some of the skins remain, it’ll add to the flavor!

removing skins from toasted hazelnuts

STEP 3 ~ soaking the nuts

Cover the nuts in fresh water and let them soak for at least an hour, but preferably overnight.

soaking hazelnuts for hazelnut milk

STEP 4 ~ blending the nuts

Drain the nuts and blend with fresh water. This is the time to add sweeteners like dates or flavorings like cocoa powder. Blend on high for about 30-45 seconds in a high speed blender like Vitamix, or until smooth and creamy.

blending hazelnut milk

STEP 5 ~ straining the nut milk

Once the nut milk has been blended you’ll need to strain out the nut solids. A nylon nut bag is ideal, but you can use fine cheesecloth set over a mesh strainer as well. Squeeze, squeeze, SQUEEZE until all the moisture gets through.

straining hazelnut milk

hazelnut milk FAQs

Is hazelnut milk healthy?

It sure is. Nut milks are generally lower in fat than dairy milk, and higher in monounsaturated ‘good fats’. They’re generally lower calories, too and low carb. Hazelnuts also contain powerful antioxidants which help the body fight free radicals that can lead to cancer.

Can I make this with store bought hazelnut milk?

Yes, sure!

What’s the best brand of hazelnut milk?

I love Elmhurst brand nut milks, they’re pricey, but high quality. If you want to make a semi-homemade version of this chocolate nut milk, just substitute store bought milk for the homemade, and blend in the extras.

Why do you toast the nuts?

I toast the nuts for my hazelnut milk for two reasons: toasting brings out great flavor in the nuts, and it also allows me to slip off the bitter skins easily.

Why do you soak the nuts first?

The soaking is an important step that hydrates and softens the nuts so that they will blend up into a creamier milk.

Do you have to strain hazelnut milk?

Actually, no, you don’t have to if you like a thicker, more textured milk, then use it without straining. If you’re not going to strain your milk you can thin it with more water, if you like.

Can I leave the hazelnut skin on?

If you like, you can, hazelnut skin is very nutritious (it contains the highest concentration of anti-oxidants.) The only downside is that it has a bitter flavor. If you like that, go for it!

make a chocolate hazelnut shake!

Blend your chocolate hazelnut milk with vanilla or chocolate ice cream, and a big dollop of Nutella ~ yum! Spike it with a shot of Frangelico (hazelnut liqueur) for a super duper adult treat.

pouring chocolate hazelnut milk over ice

more chocolatey hazelnut goodness

pouring chocolate hazelnut milk into a glass
5 from 2 votes

Chocolate Hazelnut Milk

Chocolate hazelnut milk is a vegan nut milk made with toasted hazelnuts, cacao powder, and just a couple of dates to sweeten the deal ~ YUM!
Course beverage
Cuisine American
Yield 2 cups
Calories 142kcal
Author Sue Moran


  • blender
  • nut bag or cheesecloth for straining


  • 1 cup whole raw hazelnuts
  • 2 dates, or more to taste
  • 2 Tbsp cacao powder (aka unsweetened cocoa powder.)


  • Preheat the oven to 350F
  • Put the hazelnuts on a baking sheet and toast in the oven for 12-15 minutes. Give the pan a shake once or twice during cooking. Be careful not to let them burn.
  • Put the nuts in a clean kitchen towel and rub together vigorously to remove the skins. Note: Don't worry if some of the skins remain, that's perfectly fine.
  • Put the skinned hazelnuts in a jar or bowl and cover with clean cold water. Let soak for at least 2 hours, or, preferably, overnight.
  • Drain the nuts and put them into a blender. Add 2 cups filtered water, the dates, and cacao powder. Blend on high until smooth and creamy.
  • Strain the milk through a nut bag, or several layers of cheesecloth, squeezing firmly to get all the liquid through. Discard the remaining nut solids or use in a smoothie.
  • Your chocolate hazelnut milk will keep in the refrigerator for at least a week.


Serving: 1cup | Calories: 142kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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