Homemade Chocolate Hazelnut Milk

Did you know that it’s extremely easy to make your own non-dairy milk at home? No? Well now you do. Not only can you make your own non-dairy milk from hazelnuts, but you can also create flavorful non-dairy milk from other various nuts, as well as coconut. I’m sharing this recipe with you because this one just happens to be my favorite. It’s perfect for anyone with a lactose allergy craving a chocolate milk fix, any vegan looking for the best chocolate milk they’ve ever had, or for anyone looking to choose a healthier milk option.

Being that nutrition is one of my various passions, I understand the potential benefits milk has for children under age 2. However, according to the author of The China Study, Dr. T Colin Campbell, milk can promote various undesired conditions such as cancer and diabetes. Milk is extremely high in fat, and above all, the calcium content in milk is incomparable to that of other healthier foods containing calcium. Since the only argument for consuming milk is that milk provides an adequate amount of calcium to build strong bones, and that desired calcium amount can be easily attained via various other foods, it is unnecessary for anyone exceeding two years of age to consume milk. Think about this for a second: Do monkeys drink sheep’s milk? Do tigers drink lion milk? No. We’re the only species on planet earth that drink the milk of another species. If the various scientific studies published in the Journal of Nutrition advocating for the adverse effects of milk aren’t enough to sway your mindset, than perhaps the idea alone that nature did not intend for you to drink the milk of a cow will alter your opinion.

While I can go on and on about the various benefits of non-dairy milk, this is a post about chocolate hazelnut milk. In just one cup of this milk, the consumer receives:

17g of polyunsaturated and monounsaturated fat (healthy fats)

0g cholesterol

0g sodium

229.5mg potassium

5g carbohydrates

4g dietary fiber

15g sugar (From dates)

10g protein

15% calcium

55% magnesium

35% iron

It is important to note that the sugar in this non-dairy milk is 100% optional as you do not need to add dates. However, natural sugar from dates has been proven to be significantly more beneficial to the body that that of cane sugar, and artificial sweeteners. It is also important for vegans to note that this non-dairy milk contains a high amount of iron, which is good considering most vegans are iron deficient. It also contains a fairly decent amount of protein, calcium, magnesium, dietary fiber, and lacks cholesterol and sodium. Do you want to try it?


  1. 1 cup hazelnuts (soaked for 8-12 hours)
  2. 6 cups water
  3. 1 cup pitted dates
  4. 1/2 cup cocoa powder (optional to add more cocoa if you like your milk extra chocolatey)
  5. 1 tsp vanilla extract OR 1/2 fresh vanilla beanIMG_7019

(In the above image the left one contains about 3/4 cup cocoa powder, the right has 1/2 cup)


  1. Soak hazelnuts in a bowl or jar for 8-12 hours. The longer you soak them the softer they become. Drain the liquid from the hazelnuts.
  2. Pour hazelnuts into a high speed blender.
  3. Add all ingredients into the blender and blend. Begin on low speed and gradually increase speed. Allow to blend for approximately 4 minuets
  4. Using a cheese cloth or nut milk bag (click the link to see the bag I purchased on Amazon for $5), drain the milk into desired storage container. I used a mason jar.
  5. The pulp from hazelnuts is fairly thick, therefore some effort may be needed to squeeze the milk through the bag into the jar.
  6. Refrigerate, or enjoy right away. Store for up to two weeks. Processed with VSCO with c4 preset



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