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Because in food I trust. In all forms and shapes. 

Hazelnut cinnamon nut milk

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.

Ingredients

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

Prepare

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



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