Homemade Chocolate Hazelnut Mylk

September 28, 2014

Homemade Chocolate Hazelnut Mylk

Don’t hate me for bringing this luxurious recipe into your life.  I came across an Instagram pic from superfood guru Julie Morris that inspired me.  Warmed chocolate nut milk with cinnamon, black pepper and my favourite superfood, maca!  I want to be her with a little bit of my other idol, Kimberly Snyder.  There.  I’ve just put that out into the universe! It’s going to happen now, right?


Hazelnuts are the perfect fall and winter nut.  It kind of reminds me of Christmas (sshhhh, I know. It’s waaay to early to talk about that just yet).  But, hazelnuts impart that warming feeling that you want on chilly Fall days and evenings.

Here we go:

Homemade Chocolate Hazelnut Mylk

1 cup of raw hazelnuts (soaked for a minimum of 2 hours, ideally overnight)
4 cups of clean, filtered water
4 tablespoons of raw cacao (not cocoa)
1 tsp of vanilla
5-6 dates (optional) or drops of stevia to taste (optional)
Pinch of salt


1) Take soaked nuts and with water blend for 2 minutes in a high-powered blender.

2) Strain through a fine-meshed sieve or a nut bag.

3) Return milk to the blender and add all your flavourings.

4) Store in the fridge for up to 3 days.

Keep your eyes open for my Glute-free Chunky Monkey Chocolate Oatmeal as this makes the perfect companion.