Slow-Roasted Hazelnut Milk

This nut milk recipe requires no pre-soaking, the slow-roasting of the hazelnuts softens the nuts so they melt into the water when blended. Straining is optional, in fact un-strained is perfectly drinkable (pictured) and incredibly satisfying. Every few weeks I purchase a big bag of local hazelnuts and slow-roast them in one go. I then have them on hand for making nut milk and adding to smoothies, or folding through salads, and a small handful makes the perfect mid-afternoon snack.


  • 1/2 cup shelled hazelnuts
  • 500 ml water
  • 1/2 teaspoon homemade vanilla extract
  • pinch of sea salt
  • 1 teaspoon raw honey


  • Preheat oven to 140C.
  • Place the hazelnuts in a small roasting dish. Roast for 20 minutes, shaking half-way through until the skins are just starting to burst. Remove from the oven and cool for 10 minutes so the skins loosen. Tip the hazelnuts into a tea towel and rub vigorously to remove the skins. Some skins will be stubborn, so just rub off what you can.
  • Place the nuts and 250ml water into a blender and blend for 1 minute into a thick slurry. Add the remaining water and ingredients and blend for 2 minutes on high until smooth. At this stage the milk can strained through a muslin/ cheesecloth or drink it as we do un-strained. Store extra milk in a glass jar in the fridge, it will separate as there are no stabilisers, simply shake to recombine.

I recently received some lovely feedback via email from one of my cooking workshop attendees…

“Thank you so much for the cooking workshop, Wow I have been buzzing ever since! It was great to be able to meet and talk with you, and fantastic to see the integrity that you approach this whole area with. So exciting to be thinking about sustainability and local at the same time. And to see your approach to keeping it affordable for families and people on a budget.”

I share this with you because there is a reason I do what I do, and to receive this feedback affirms I am on track. Firstly, I hope to approach the often confusing subject of nutrition from a place of balance. There are so many diets and ways of eating, and there is certainly not one size fits all. My hope is to share ideas and recipes that can be varied to suit each individual. Because we are all different.

However, it was the words ‘sustainability and local’ that delighted me to read. Particularly as this year I have been making more of an effort to source what I can locally. We are by no means perfect and still have a long way to go. But I love that we can purchase a large majority of our food direct from the person who makes/grows it. I will admit we are incredibly lucky in Nelson with the quality handmade food we can access. I haven’t been to the supermarket in weeks, almost everything we eat, besides some spices and dry goods, I buy direct from the grower/ producer at the Farmers market. In one round of the market I can fill my bags with fruit, veg, avocados, raw honey, dried beans, nuts, sourdough bread, fresh pasta, eggs, free-range meat, cheese, and even locally made chocolate (yes the cacao is imported but from a traceable single origin).

The recipe I share here today is a gratitude to my hard-working local growers and producers. Many of you I have got to know by name, some have even become good friends welcoming my family into your homes to share our passion for eating well. This is why I started this website, to honour those food heroes whose products compliment what I grow in my own garden. I mean, why would I buy imported nuts when I can purchase freshly cracked hazelnuts for the same price direct from the man who grows them 20km away from where I sit. Buy local!

Slow-Roasted Hazelnut Milk | HOMEGROWN KITCHEN

Slow-Roasted Hazelnut Milk | HOMEGROWN KITCHEN

Slow-Roasted Hazelnut Milk | HOMEGROWN KITCHEN




Join the Conversation

  1. You are such an inspiration Nicola 🙂 Such a beautiful post! Thank you Xxx

    1. Thanks Taryn 🙂 I have share about what I believe in! And I love creating recipes with these awesomely fresh products, makes for extra creativity too x

  2. Love your pics Nicola, goodness me I almost reached my mouth into my email to catch that silky smooth flow pouring out of the bottle! Local and sustainable is awesome isn’t it, I love how nature seems to even prep our bodies to crave and need what is grown locally in the climate we each live in.

    Hope you’re keeping warm down in sunny (or not so sunny at the moment?) Nelson!

    x Buffy

    1. Thanks Buffy! I love it, that is the intention when I take a photo 🙂 Local all the way I say.
      I have been enjoying your pics of Bali/ Lombok on Instagram (one of my fav places to travel too) and great to see you aren’t held up at the airport like so many! Happy travels, it is cold but gorgeously sunny down here x

  3. Hi Nicola, am starting to make more of my own nut and coconut milks now thanks to your recipes. Do you find you favour one type of milk over another? (Ie do you make more coconut, almond or hazelnut milk?) Do you have a fav recipe for the leftovers? (I’ve been making bliss balls/”energy bombs” but always on the lookout for other simple recipes) 🙂

    1. I really like hazelnut with the added bonus that I can get the nuts locally rather than imported like most other nuts. Coconut is quite strong in flavour and doesn’t go so well with hot drinks so best for smoothies or cooking. I either leave the pulp in the milk and blend it very fine or strain and freeze for adding to baking, nut balls and also fruit leather to add some protein. I have a recipe for nut and fruit leather here:

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