Recipe: Boil nuts in milk. Hazelnut milk. Nut milk at home: variations

How I love homemade nut milk, you can add it to porridge, smoothies, healthy desserts, soups and your favorite sauce! You only need 5 minutes to prepare nut milk.

If you know that you have a sensitivity to cow's milk or want to improve the condition of your facial skin, then I recommend that you replace your regular milk with homemade nut milk. Start with the first step, add it to smoothies and morning porridge.

I noticed that many girls are afraid of the combination “nut milk”, imagining long hours in the kitchen. But in fact, nut milk is very easy to make, all you need is a blender, nuts, a strainer (or cheesecloth), clean water and 5 minutes of time!

Nut milk has a very mild taste and is an ideal addition to smoothies, desserts, breakfasts, baked goods and other dishes. You can use it for cooking, and...

You can also drink the milk yourself, sweetening it with ground cinnamon, honey and, if desired, natural cocoa. Also try mixing nut milk with a ripe frozen banana in a blender for a dessert smoothie!

Total cooking time: 5 minutes

Ingredients:

• 1 cup raw or dried nuts (walnuts, almonds, pine nuts, hazelnuts, macadamia nuts, Brazil nuts)
• 2.5 cups water for soaking nuts
• 3.5 cups water for preparing milk

Cooking method:

1. Soak the nuts in a container with 2.5 cups of water and leave in the refrigerator overnight.
2. The next day, drain the water from the nuts.
3. Grind the finished nuts with 3.5 glasses of water in a blender for 40-60 seconds.
4. Strain the finished milk using a strainer or gauze.
5. Add nut milk to smoothies and healthy desserts! If you wish, you can sweeten the nut milk by mixing it in a blender with 1-2 teaspoons of honey or 2-3 dates until smooth.
6. Milk is stored in a glass bottle in the refrigerator for 3-4 days.

P.S. From the remaining cake you can make healthy candies, granola or crackers! For example, to make candy, mix the nut cake with dates in a food processor or blender, then put it in the freezer for 30 minutes.

Have delicious milk!

I will be very glad if you share the result or recipes for the goodies you made from the cake.

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Cow's milk is not always well absorbed by the human body. This is especially true for older people and young children (which is why most infant formulas are made with goat or soy milk). In addition, according to the book “,” cow’s milk protein may be the cause of some autoimmune diseases.

Walnut kernels contain fatty oil (up to 60-76%), proteins (up to 21%), carbohydrates (up to 7%), provitamin A, vitamins K and P, amino acids (asparagine, cystine, glutamine, serine, histidine, valine, phenylalanine). Walnut fatty oil consists of glycerides of linoleic, oleic, stearic, palmitic and linolenic acids.
"Wikipedia"

When making milk, some of the beneficial properties are lost, but most still remain.

Ingredients:

• 1 cup shelled walnuts;
• 3 glasses of water + water for soaking;
• honey to taste;
• a pinch of vanillin.

Preparation

Measure the nuts using a glass of any size and fill with cold drinking water so that it covers the nuts. Leave it in the refrigerator overnight. In the morning, take out the nuts, drain the water, pour them into a blender and pour three glasses (the same volume as you used for the nuts) of cold water.

Beat with a blender for several minutes until smooth and strain through cheesecloth. After this, you can add a little honey and vanilla to taste, or you can leave it pure. Shelf life: 2–3 days in the refrigerator.

You can make very tasty cocktails using this milk! First option: beat it with banana, dates (3-4 seeds, pitted), a pinch of cinnamon and honey. Second option: beat together with cinnamon, nutmeg, honey and dates (5-6 pieces). You can adjust the quantity of bananas and dates according to your taste.

Another option is to use nut milk as a base for cocktails with frozen berries (any you like) and honey, and also add it to coffee. The only thing is that this milk is not very homogeneous in consistency; when added to coffee, it separates into flakes and does not look very appetizing, so it needs to be stirred well.

Even though I don't really like walnuts, I liked the milk made from them! It has a pleasant taste and the coffee is simply amazing. If you feel the milk is not rich enough, add less water next time.

And don’t forget that this nut milk is very rich: 100 ml contains 79 kcal. You should not drink it in large quantities because nuts, although a healthy product, are quite difficult to digest. You don’t drink liters of cow’s milk, do you?

Next time we will experiment with rice milk and be sure to share the results!

Characteristics of a nutritious drink. What advantages does it have? What is the chemical composition of hazelnut milk? The healing properties of the drink. Use in cooking.

The content of the article:

Hazelnut milk is a drink made from chopped nuts and water. It is nutritious and perfectly quenches thirst. Athletes, children, vegetarians and those with lactose intolerance can safely include it in their diet. Hazelnut milk is well absorbed by the body, saturates it with micro- and macroelements, affects hematopoiesis and improves liver function. It is very useful for chronic fatigue. It is also worth noting that among all nuts, hazelnuts are the highest in calories. Milk can be consumed every day, but not more than 300 ml. Just one glass can replenish energy after a grueling workout or a hard day at work.

Composition and calorie content of hazelnut milk

Unfortunately, scientists have not studied the calorie content of hazelnut milk. As for the chemical composition, it is obvious that the drink contains the same components as the main ingredient - hazelnuts.

Let's look at its vitamin composition:

• Vitamin A (VE). Promotes intercellular metabolism, is necessary for vision, affects the reproductive system, accelerates skin healing, activates the production of sex hormones and improves eye accommodation.
• Beta Carotene. Helps the skin recover faster from injuries, eliminates the risk of atherosclerosis and coronary heart disease. It also prevents the development of cataracts and glaucoma.
• Vitamin B1. Stabilizes digestive processes, increases brain activity, and has a positive effect on memory.
• Vitamin B2. Responsible for the synthesis of other vitamins, important for the formation of certain hormones, and protects the eyes from the negative effects of ultraviolet rays.
• Vitamin B4. Supports the activity of the nervous system, prevents the formation of gallstones, and normalizes heart rhythm.
• Vitamin B5. Produces favorable intestinal microflora and is responsible for the activity of sweat glands.
• Vitamin B6. Stimulates the synthesis of high-molecular organic compounds, has a diuretic property, and reduces the percentage of sugar in the blood.
• Vitamin B9. Synthesizes hemoglobin, enzymes and DNA, enhances metabolism, and has a positive effect on the digestive system.
• Vitamin C. Strengthens the immune system, restores the activity of the thyroid gland.
• Vitamin E. Stabilizes the endocrine system, prevents premature aging of the skin, the development of asthma and diabetes.
• Vitamin K. Helps with ulcerative damage to the gastrointestinal tract, ensures the interaction of vitamin D with calcium.
• Vitamin PP. Stabilizes blood pressure, reduces the negative effects of free radicals, and normalizes blood circulation.
• Niacin. Clears blood vessels of lipoproteins, controls the secretion of gastric juice, is important for brain function, synthesizes healthy cholesterol, converts sugar into energy and stabilizes the nervous system.

Minerals here contain: cobalt, calcium, phosphorus, sodium, selenium, magnesium, chlorine, iron, fluorine, potassium, sulfur, iodine, manganese. These compounds are responsible for hematopoiesis, control muscle contraction, help cleanse the body of toxins, free radicals and breakdown products, and stimulate bile secretion.

Also, hazelnut milk contains many amino acids, which stabilize the synthesis and breakdown of proteins, reduce blood sugar, and stimulate brain activity.

Note! When using additional ingredients in a hazelnut milk recipe, the composition of the drink will also change.

Beneficial properties of hazelnut milk

The unique combination of components present in the drink determines the benefits of hazelnut milk for the body:

1. Sedative effect on the nervous system. The product normalizes sleep, relieves chronic fatigue, reduces irritability, gives more energy and prevents outbursts of unmotivated aggression.
2. Activation of metabolic processes. The components of hazelnut milk stabilize redox reactions, stimulate fat metabolism and accelerate the burning of excess calories. They also have choleretic and laxative properties.
3. Strengthening the immune system. Helps the body to better resist the harmful effects of viral and infectious agents. It also makes it easier to combat allergies.
4. Normalization of the cardiovascular system. Unlike animal milk, hazelnut milk does not contain saturated fat and cholesterol, so your blood vessels will not become clogged with plaque. The walls will strengthen, become more elastic, and the activity of the heart muscles will improve. Hematopoietic processes are also normalized and microcirculation is accelerated.
5. Strengthening tooth enamel. Thanks to the presence of calcium and phosphorus, the drink accelerates the strengthening of bone tissue and restores it.
6. Positive effect on the gastrointestinal tract and stabilization of digestion. The components of hazelnut milk have a good effect on the mucous membrane, preventing bloating, constipation and diarrhea. At the same time, the process of food absorption is normalized, heavy metal salts, free radicals, and toxins are removed.
7. Preventing the development of malignant tumors. Thanks to the presence of paclitaxel, hazelnut milk inhibits the uncontrolled division of cells that are capable of invasion into adjacent tissues.
8. Accelerate muscle building. It’s not for nothing that athletes include hazelnut milk in their diet. The drink promotes the production of the male reproductive hormone - testosterone. And thanks to the presence of protein, muscle fibers are formed and strengthened.
9. Improving breast milk production. The components of the drink activate the mammary glands and make mother's milk more nutritious.

In addition, hazelnut milk has a positive effect on brain activity, memory, and the functioning of the adrenal glands and pituitary gland.

Contraindications and harms of hazelnut milk

Any product that is consumed in excess does not benefit the body.

Hazelnut milk can be harmful if:

• Diabetes mellitus. The components of the drink can cause dry mouth, thirst and weight loss. The patient feels constant fatigue, drowsiness and apathy.
• Liver and intestinal diseases. Metabolism is disrupted, performance decreases, and dyspepsia occurs.
• Severe headache. If consumed in excess, hazelnut milk can cause cerebral vasospasm. This will cause nausea, increased sweating and increased heart rate.
• Atopic dermatitis. The components can cause dry skin, increasing itching, the appearance of red spots, erosions and ulcers. Such wounded areas are most often observed on the elbows, the back of the hands and feet.
• Tendency to allergies. Constipation, diarrhea, nausea, yellowing of the sclera of the eyes and increased sweating occur. Red spots and itching appear on the skin.

It is worth noting that before including the drink in your diet, it is recommended to visit the office of a gastroenterologist and allergist. After passing the necessary tests, you will determine whether hazelnut milk can be consumed.

How to make hazelnut milk?

So, now let's figure out how to make hazelnut milk. The required ratio of nuts and water is 1:4. But if you want to make the drink richer and thicker, you can use 3 cups of water and 1 cup of hazelnuts.

It is important to note! It is advisable to buy hazelnuts in shells, because this way the breakdown of vitamins and minerals does not occur. The product retains all its healing properties. The shell also protects the kernels from the negative influence of the environment. And you should not forget that the shelf life of hazelnuts is no more than 6 months.

Before cooking, soak raw nuts in water overnight. Then drain off the excess water and wash the hazelnuts. It is not necessary to remove the skin from the nuts. Next, add the required amount of filtered water and beat the ingredients in a blender. You can strain this milk through cheesecloth. As you can see, the recipe for hazelnut milk is quite simple, and preparation does not take much time.

Do not rush to throw away the remaining cake. It is a great ingredient for baking, desserts, sauces and even soups. It is also used in cosmetology, making various scrubs, ubtans and hair masks.

Dates, honey, Jerusalem artichoke syrup, vanilla, cocoa, cinnamon, cardamom, ginger, cloves and nutmeg will help highlight the taste and aroma of hazelnut milk.

Be careful! The drink does not go well with bananas, potatoes and melon.

Recipes with hazelnut milk

Hazelnut milk will add piquant notes to dishes, a sweetish taste and a subtle nutty aroma. It can be added to mousses, protein shakes, puddings, biscuits, casseroles, omelettes, jellies and creams.

Below are easy and interesting recipes using hazelnut milk:

1. Cheese omelette. 2 tomatoes are washed and cut into thin slices. 50 grams of hard cheese are passed through a grater. In a separate container, beat 3 eggs with a pinch of black pepper and salt. Then add cheese and 4 tablespoons of hazelnut milk. Whisk all components. Heat the frying pan and oil it, add tomatoes and fry them on both sides. Then pour in the egg mixture and cover with a lid. Turn the heat to minimum and fry for about 2-3 minutes. The finished omelette is sprinkled with chopped herbs and served for breakfast.
2. Khachapuri with cheese. Combine 2 cups of flour and 200 ml of hazelnut milk in a container. Then add a few pinches of salt, 2 teaspoons of sugar, 0.5 teaspoon of soda and 2 teaspoons of yeast. Knead soft dough. Next, it is cut into several parts. Each should be rolled out into a small cake. Place the filling in the middle. For it, you should grate 100 grams of suluguni, 100 grams of Adyghe cheese and 90 grams of softened butter. The dough is pinched around the edges, like large dumplings. Fry in a dry frying pan for 2-4 minutes. Then the khachapuri is coated with the filling again and served.
3. Envelopes with chicken and mushrooms. Combine flour with hazelnut milk, egg and knead unleavened dough. Place it in the refrigerator for half an hour. Meanwhile, 4 onions are cut into rings and fried. 400 grams of champignons are fried in another frying pan (you can choose any mushrooms according to your preference). Then 4 chicken breasts are washed, dried with paper towels and cut into small cubes. Combine all filling ingredients, salt and pepper to taste. The dough is taken out of the refrigerator, rolled out into thin layers and the filling is laid out. Then the portions are glued together into an envelope and cooked in a pressure cooker for about 15 minutes.
4. Lemon cookies. You should first preheat the oven to 180 degrees. Grease a square baking pan, line it with parchment paper and grease again. Then, in a separate container, beat 0.5 cups of butter, 0.5 cups of powdered sugar and a pinch of salt until fluffy. Next, add a glass of flour and knead the dough. After this, it is placed in a mold 2.5 cm thick. Punctures are made throughout the entire area with a fork. You need to bake for about 15-17 minutes. Beat 4 egg yolks, 250 ml hazelnut milk and 3/4 cup lemon juice with a mixer. Pour this mixture over the baked crust and bake for another 25 minutes. Then the dessert is cooled and placed in the refrigerator for 2 hours. After this, it is sprinkled with powdered sugar and cut into squares.
5. Pancakes with hard cheese. In a container, beat 3 eggs with 300 ml of hazelnut milk and a tablespoon of sugar. After this, add 3-4 tablespoons of wheat flour, 100 grams of hard grated cheese and mix thoroughly until smooth. Bake pancakes in an oiled frying pan for about 2-3 minutes on each side. Then they are placed on a plate and sprinkled with chopped herbs.
6. Tuscan cheese and zucchini pie. In a bowl, beat 3 eggs, a pinch of salt, 100 ml hazelnut milk and 80 ml water. Then add 160 grams of sifted wheat flour, chopped green onions and a clove of garlic. 350 grams of zucchini are cut into rings, 80 grams of hard cheese are grated and everything is added to the rest of the ingredients. The zucchini mass is poured into an oiled baking dish. The pie is baked at 180 degrees for about 30-35 minutes.

It is important to know! To prevent “flakes” from forming when adding hazelnut milk to coffee, you should warm it up a little and pour in gradually.

Nut milk was popular in the Middle Ages. This drink lasted much longer than cow's milk. Nutritious and healthy food was prepared on its basis.

Monks add hazelnut milk to their diet. It saturates the body with important elements that are missing during fasting.

One hazelnut contains about 60% organic oils and 20% easily digestible vegetable protein. Thanks to this ratio, the product has a stimulating effect on the brain, accelerates hair growth and strengthens the lipid barrier of the epidermis.

In ancient times, healers prescribed hazelnut milk for respiratory diseases.

Watch the video about hazelnut milk:

We looked at how to prepare hazelnut milk, what it is combined with and what benefits it has for the body. It is worth emphasizing that the drink is stored only in a sealed container and for no more than 4 days in the refrigerator.

We recommend soaking the nuts before use to neutralize the chemicals, inhibitors, enzymes and toxins that protect the plant during growth. These substances are poorly digested and interfere with the proper absorption of calcium, magnesium, iron and other valuable elements. A very simple soaking process will neutralize these substances. In addition, soaking makes the taste of the original product more pleasant and rich.

Vanilla almond milk

Almond milk goes well with the sweet flavor of vanilla. Try this magical drink!

4 cups filtered water

Cooking instructions

Soak the almonds and vanilla for 8-12 hours in filtered water.

Place the almonds, vanilla (if it's a bean, cut it into small pieces), sweetener, salt and 4 cups of water in a blender. Mix on high speed for 1-2 minutes. The color of the mixture will turn milky and foam will appear on top.

Notes.

*You can use 1 cup of nuts per 1 liter of milk, but if you want to make it richer, use 2 cups.

Vanilla cashew milk

Amazingly creamy and flavorful milk.

Ingredients (per 1 liter of milk):

1-2 cups raw, unsalted cashews

4 cups filtered water

Pinch of sea salt (optional)

1-2 tbsp. sweetener (optional)

1 vanilla bean or 1 teaspoon vanilla extract (optional)

Cooking instructions

Soak the cashews and vanilla bean for 2 hours in filtered water.

Drain and rinse the nuts under running water.

Place the cashews, vanilla (if it's a bean, cut it into small pieces), sweetener, salt and 4 cups of water in a blender. Mix on high speed for 1-2 minutes. The color of the mixture will turn milky and foam will appear on top.

Strain the milk through a nut milk bag or fine mesh strainer.

Notes.

* Store the milk in a closed glass bottle in the refrigerator for 4-5 days.

* During storage, milk may separate into 2 layers, this is quite natural, just shake it before use.

Almond milk with turmeric

This drink is delicious both cold and hot. If you have a cold, then hot milk with turmeric will help you recover and feel better.

Ingredients (per 1 liter of milk):

1-2 cups raw, unsalted almonds

4 cups filtered water

Pinch of sea salt (optional)

1-2 tbsp. sweetener (optional)

1-2 tbsp. turmeric powder (feel free to use 2 tablespoons as turmeric has a fairly mild flavor)

Cooking instructions

Soak almonds in filtered water for 8-12 hours.

Drain and rinse the nuts under running water.

Place the almonds, sweetener, salt, turmeric and 4 cups of water in a blender. Mix on high speed for 1-2 minutes. The color of the mixture will turn milky and foam will appear on top.

Strain the milk through a nut milk bag or fine mesh strainer.

Notes.

* Store the milk in a closed glass bottle in the refrigerator for 4-5 days.

* During storage, milk may separate into 2 layers, this is quite natural, just shake it before use.

Chocolate hazelnut milk

This nut milk literally changes your life for the better! It almost tastes like Nutella, but in drink form. An ideal dessert for breakfast or dinner.

Ingredients (per 1 liter of milk):

1-2 cups raw, unsalted hazelnuts

4 cups filtered water

Pinch of sea salt (optional)

1-2 tbsp. sweetener (optional)

1 vanilla bean or 1 teaspoon vanilla extract

2 tbsp. cocoa powder

Cooking instructions

Soak the hazelnuts along with the vanilla bean in filtered water for 8 hours.

Drain and rinse the nuts and vanilla under running water.

Place hazelnuts, sweetener, salt, cocoa, vanilla and 4 cups water in a blender. Mix on high speed for 1-2 minutes. The color of the mixture will turn milky chocolate and foam will appear on top.

Strain the milk through a nut milk bag or fine mesh strainer.

Notes.

* Store the milk in a closed glass bottle in the refrigerator for 4-5 days.

* During storage, milk may separate into 2 layers, this is quite natural, just shake it before use.

Pistachio milk

Pistachio milk has a very strong nutty flavor. If you love pistachios, then this recipe is definitely for you. In addition, the delicate green shade of milk looks quite beautiful and unusual. For variety, you can add a little ground cardamom to the pistachio milk. Pistachio milk can be drunk as a stand-alone drink or added to various desserts and cocktails.

Pistachio milk is quick to make because the pistachios do not need to be pre-soaked.

Hazelnut nut milk is a healthy and delicious alternative to animal milk. Prepared at home from two basic ingredients: hazelnuts and purified drinking water, the milk does not contain preservatives or sugar, has an incredibly delicious creamy taste with nutty notes, and looks just like regular milk, even milk foam forms when whipped. Despite its external similarity, hazelnut milk boasts a whole complex of useful vitamins and microelements in its composition. However, in order to preserve all the beneficial properties of the drink, nuts for making milk must be used raw, not pre-roasted. For the same reason, it is recommended to prepare nut milk in small portions and store it for no more than 3 days.

In its most basic form, hazelnut milk has a neutral taste. This option is universal, and if you want to diversify the taste of the drink, just add some dates, carob or cocoa, salt, spices, honey or other sweeteners to your taste.

To prepare hazelnut milk you will need: hazelnuts and purified drinking water.

Also, if desired, you can add a little ground cinnamon, salt or sweetener to taste to the finished milk.

Soak the nuts in cold water for 8-10 hours. During the infusion process, the nuts will absorb some of the water, so it is better to use purified drinking water for both cooking and soaking.

Rinse the soaked, softened and expanded nuts thoroughly and strain.

Place the nuts in a blender bowl, pour in 400 ml of drinking water and blend for 3-4 minutes.

If the blender is not very powerful, first add 150-200 milliliters of water to the nuts and beat for 2-3 minutes. When the nuts are ground to fine crumbs, add the remaining water.

During the beating process, the mixture will turn white and a lush “milk foam” will appear on the surface.

Strain the milk through cheesecloth or a thin cloth. Squeeze out the remaining nut cake, save and use for salads, smoothies and baked goods.

If desired, add a little salt to the finished milk (so the milk will be a little more like regular milk) or a pinch of ground cinnamon, any sweetener to taste - to obtain a sweet version of the drink.

Hazelnut milk is ready. Store the drink in the refrigerator in a clean, airtight container for up to 3 days.