Non-dairy chocolate milk is becoming easier to find these days which is nice because it gives eaters more options. Non-dairy Nutella chocolate milk is a homemade concoction from start to finish. Hazelnut milk (or any nut milk for that matter) is made by soaking the hazelnuts in water and blending them until pureed. The hazelnut meal is then poured into a cheesecloth and strained. Good quality chocolate is then melted and combined with the hazelnut milk. This recipe may be the hardest you have worked for chocolate milk but it also will be the most satisfying.
Non-Dairy Nutella Chocolate Milk
3 cups shelled hazelnuts
2 cups warm water
1 cup good quality dairy-free dark or semisweet chocolate, chopped
1 tsp. pure vanilla extract
Step 1: Preheat the oven to 350 degrees Fahrenheit and roast the nuts on a baking tray for approximately 10 to 15 minutes until toasted and fragrant. Remove from the oven and allow to cool slightly.
Step 2: Place the nuts a clean tea towel and rub to remove some of the skins. Put the hazelnuts in a jar and cover with water and allow to soak overnight. Strain and rinse the hazelnuts under cool running water. Add them to a high-powered blender with 2 cups fresh water. Blend until smooth and creamy, around a minute. Strain the mixture through a cheesecloth and squeeze until most of the liquid is removed.
Step 3: Melt the chopped chocolate in a microwave in 30 second increments, whisking in between to create a smooth sauce. Add a 1/2 cup of the hazelnut milk and whisk again. Slowly add the rest of the milk and vanilla extract until all ingredients are well combined. Taste and add a sweetener if you please.
Step 4: Store in an air tight jar in the fridge up to five days. Shake well before serving.