Vanilla Spiced Nut Milk

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Dairy free, rich and creamy, nourishing milk.


1 cup of hazelnuts, soaked for four hours or overnight
2-3 cups of filtered water
1 vanilla bean or 1 ½ tsp. vanilla extract
Pinch of spices: cinnamon, cardamom, ginger, nutmeg, etc.
Pinch of pink salt
Optional: ½ tbsp. maple syrup or 1 Medjool date to sweeten


1. Soak the hazelnuts before rinsing well and draining.
2. Add to a high-speed blender with 2 cups of water and blend.
3. Scrape the seeds from the vanilla bean and add to the blender with your choice of spices and sweetener.
4. Blend until completely smooth then add to a sealed jar and refrigerate. This keeps well for 3-4 days.
5. Add to smoothies, hot cocoa, porridge, overnight oats, or enjoy on its own.