Slow it down with this one to make homemade hazelnut milk (our mouths are watering already!) for a creamy, delicious, cozy, nostalgic, all-the-feels latte.
1-2 cups hazelnuts
Lots of water
2-3 tbsp Matcha SuperLatte
Spread out your hazelnuts on a sheet lined with parchment paper.
Roast in the oven at 325* for 20 minutes or until nicely golden and toasty.
Once your hazelnuts are cool, place them in a jar, pour water over them, and let them soak in the fridge overnight. It’s ok if they soak for a couple days.
Once they are soaked, rinse them thoroughly. Add them to a blender with 12 oz water and blend ‘em up!
Pour the blended hazelnuts into a bowl lined with cheesecloth and squeeze the milk through. (Or use a nut milk bag if you have one!)
Once your roasted hazelnut milk is strained, it’s ready to use in your latte.
Warm up 4oz of your hazelnut milk and froth 2-3 tbsp Matcha SuperLatte into it.
Sip by the fire (or heater) and enjoy!
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