COCOA AND HAZELNUT MILK RECIPE
- 200 gr hazelnuts water to soak hazelnuts
- a pinch of salt
- 600 ml of water (or more depending on how thick or light you like hazelnut milk)
- 1 spoonful of maple syrup (optional)
- 2 tablespoons of pure cocoa
Soak the hazelnuts in water for 8-12 hours, ideally put them the night before. After that time drain the hazelnuts and crush them together with the fresh water and a pinch of salt in the blender.
Place the bag of vegetable milk or the gauze that you are going to use on a large bowl. Insert the contents of the blender cup into the strainer bag and drain well until no liquid comes out. The liquid, that is, the hazelnut milk will remain in the bowl and inside the bag will be a hazelnut paste (can be preserved to make brownies or cakes)
Wash the glass of the blender and add the hazelnut milk with the cocoa and the maple syrup if you wish. Beat all the mixture and serve it in glass bottles to keep it in the fridge and drink it whenever you want.
It preserves for 2-3 days in the fridge.