Hazelnut cinnamon nut milk
Favorite of hazelnut lovers, this milk is perfect with granola, in coffee (that mixture of coffee and hazelnuts reminds me of Piedmont) and smoothies. A fantastic combination of roasted, raw, and cinnamon.
80 g “Seeberger” hazelnuts (40% roasted, 40% raw)
pinch of sea salt
1/4 of a Ceylon cinnamon stick or 1/4 tsp cinnamon
2- 3 tbsp mild honey
800 ml filtered water
Place the nuts in a bowl and cover with water leaving for 4-6 h in the fridge. Drain, place in a blender with only 1/3 of the water and the remaining ingredients. Process until smooth, add rest of the water, blend for 90 seconds on a Blendtec or Sage Super Q. Strain through a nut milk bag, very fine strainer or one lined with cheesecloth that will let the liquid pour through. Place in bottles – the milk will keep for 4 days.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger