About this recipe
When you’re craving an ice-cold glass of chocolate milk and love almond milk, pistachio milk, or any other plant-based milk, you will love this Hazelnut Chocolate Milk. It hits the spot. It’s rich, smooth, and naturally sweetened with maple syrup—like Nutella in liquid form. You can make it in under 15 minutes with just a blender, and it tastes better than store-bought versions (no preservatives, no mystery ingredients).
Why you’ll love this recipe
- Creamy, chocolatey, and naturally dairy-free.
- Made with 6 pantry ingredients.
- No gums, no additives—just pure flavor.
- Great hot or cold.
- Kid-approved and freezer-friendly.
INGREDIENT notes
- Hazelnuts: Use raw, unsalted hazelnuts. Soaking them overnight makes blending easier and gives a creamier result.
- Cocoa powder: Use unsweetened cocoa for a deep chocolate flavor.
- Maple syrup: You can also use 2 dates for a whole-food option.
- Vanilla extract
- Sea salt
- Filtered water
How to make Hazelnut Chocolate Milk
- Soak: Add hazelnuts to a bowl, cover with cool filtered water, and soak 6–8 hours or overnight.
- Blend: Drain and rinse, then blend with 3 cups of fresh water until completely smooth.
- Flavor: Add cocoa powder, maple syrup, vanilla, and a pinch of salt. Blend again and taste—adjust sweetness as needed.
- Strain: Pour through a nut milk bag or fine mesh strainer into a jar.
- Serve: Chill and serve cold over ice, or warm gently for cozy nights.
Variations
- Nut-free: Use sunflower seeds or oats instead of hazelnuts.
- Spiced: Add a pinch of cinnamon or cayenne for a Mexican-style twist.
- Iced mocha: Mix with cold brew coffee for a morning treat.
Home-cook tips
- Shake before serving—natural separation is normal.
- Store in the fridge for up to 4 days or freeze into cubes for smoothies.
- Toast the hazelnuts before blending for a deeper, roasted flavor.
Hazelnut Chocolate Milk
Equipment
- nut milk bag or old kitchen towel
Ingredients
- 1 cup raw hazelnuts
- 3 cups filtered water
- 3 –4 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup or to taste
- ¼ tsp vanilla extract
- Pinch of sea salt
Instructions
- Soak hazelnuts in filtered water for 6–8 hours or overnight.
- Drain and rinse, then blend with 3 cups water until smooth.
- Add cocoa, maple syrup, vanilla, and salt. Blend again.
- Strain through a nut milk bag or fine strainer.
- Serve cold or heat gently to enjoy warm.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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