• cinnamon ¼ teaspoon cinnamon
  • espresso Coffee or espresso, 1 capsule per serving
  • hazelnuts 1 cup hazelnuts, soaked overnight
  • ice Handful of ice
  • maple syrup 2 tablespoons maple syrup
  • nutmeg ⅛ teaspoon nutmeg
  • salt ¼ teaspoon salt
  • vanilla bean 1-2 teaspoons pure vanilla extract 1 vanilla bean* (see note)
  • water 3 ½ cups filtered water
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How to make it

  1. Soak your hazelnuts overnight.
  2. Drain and rinse the hazelnuts and add them to a blender with fresh filtered water, maple syrup, vanilla, cinnamon, nutmeg and salt. Blend until smooth, and then blend some more. About 1 minute, depending on your blender.
  3. Place a nut milk bag in a large bowl and pour the liquid from the blender into the bag. Twist and squeeze the bag to strain as much liquid through as you can.
  4. Pour the strained hazelnut milk into a 33 oz. jar and chill overnight. (I find that its flavor is much much better chilled vs. warm).Froth cup hazelnut milk, if desired.
  5. Pour over iced coffee and top with froth.