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Hazelnut Milk

Hazelnut Milk is a traditional Ancient ingredient that was used in place of milk as hazelnut milk keeps for a long and can be made fresh from hazelnuts kept over winter, whereas milk spoils. The full recipe is presented here and I hope you enjoy this classic Ancient version of: Hazelnut Milk.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Makes:

1 bottle

Rating:

Tags : Wild FoodSauce RecipesBritish Recipes

Nut milks, made from boiling together ground almonds or walnuts with boiling water were a common ingredient in Medieval cookery. We know that our ancient hunter-gatherer ancestors collected lots of hazelnuts during late summer. Making a milk from dried nuts is very easy and it's inconceivable that Stone Age and Iron Age peoples did not make hazelnut milk both as a drink and as a base for stews.

Ingredients:

200g ground hazel nuts
500ml boiling water

Method:

Combine the ground hazelnuts and boiling water and allow to steep for five minutes, stirring occasionally. You can then either sieve the mixture to remove any coarse grains or you can blend the mixture until smooth in a blender (this is the preferred option).

There are many variations to the basic hazelnut milk recipe. Some require the use of stocks or broths to make the hazelnut milk. For desserts you can also make a sweetened hazelnut milk, with the addition of about 50ml of honey to the quantities above.