This creamy, DIY vegan chocolate milk is something special because it’s like Nutella in a glass. We know! Exciting stuff. It’s the real deal but without the dairy and refined sugar. Plus, it’s a bit more sophisticated than your average chocolate milk thanks to the nutty complexity of hazelnuts. And it’s super chocolaty thanks to cocoa or cacao powder.
Bonus perk? Just 5 ingredients required and it’s naturally sweetened with dates and maple syrup for more wholesome indulgence. Let us show you how it’s done!
It starts with soaking hazelnuts and medjool dates to soften them before blending. The hazelnuts provide a rich and creamy base while the dates add natural sweetness.
Blending with filtered water helps to optimize freshness.
And straining through a nut milk bag separates the pulp from the creamy hazelnut milk.
Then it’s added back to a rinsed blender along with sea salt for flavor, maple syrup for additional sweetness, and cocoa or cacao powder for a chocolaty element. A little vanilla extract is a delicious (but optional) addition.
We hope you LOVE this chocolate hazelnut milk! It’s:
& Reminiscent of Nutella!
More Homemade Dairy-Free Milk Recipes
- Creamy Black Sesame Milk
- Chocolate Cherry Almond Milk
- Super Thick DIY Chocolate Almond Milk
- How to Make Macadamia Milk
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Chocolate Hazelnut Milk
- 1 cup raw hazelnuts
- 3 large medjool dates, pitted
- 4 cups filtered water
- 1/4 tsp sea salt
- 1-2 Tbsp maple syrup
- 1 tsp vanilla extract (optional)
- 3 Tbsp unsweetened cocoa powder (or cacao powder)
- Add hazelnuts and pitted dates to a small heat-safe bowl and cover with boiling water. Allow to soak for at least 30 minutes, or overnight.
- After 30 minutes, drain the hazelnuts and dates and add them to a high-speed blender along with the filtered water. Blend until creamy and smooth. Keep the blender running for at least 1-2 minutes so you get the most out of your hazelnuts.
- Strain using a nut milk bag or our favorite trick — a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the hazelnut milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods. Find more inspiration for the pulp here.
- Rinse the blender and pour the strained hazelnut milk back into it. Add the salt, maple syrup (starting with the lesser amount), vanilla (optional), and cocoa powder (or cacao powder). Blend until well combined — about 1 minute. Taste and adjust if desired, adding more maple syrup for sweetness or cocoa powder for chocolaty goodness.
- Transfer milk to a jar or bottle, seal, and refrigerate. Will keep for up to 4-5 days, though best within the first 1-3 days. Shake well before drinking, as it tends to separate. Enjoy hot or cold on its own, or mixed with your morning coffee or hot chocolate!
*Recipe as written makes ~4 cups hazelnut milk.
*Nutrition information is a rough estimate calculated without optional ingredients.