3 Servings
3/4 Cup, whole Hazelnuts Or Filberts
24 Almond Almonds
3 1/2 Cup Water
2 1/2 Date, pitted Dates
2 Tsp Vanilla Extract
1/2 Tsp Cinnamon
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.
Rinse and drain the soaked hazelnuts and almonds.
Place nuts into a blender along with water, pitted dates, vanilla, and cinnamon.
Cover and blend on highest speed for 1 minute or so.
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.
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.
