Do you drink coffee? I actually don’t! I’ve just never got into it, despite having lived in Italy and France, both places with serious coffee cultures.
I love love love the smell of coffee, but the taste isn’t for me EXCEPT when it’s combined with chocolate of course! In that case, I adore it!
I’ve been making fresh almond milk probably twice weekly for some time now but was feeling like a change. We all know chocolate and hazelnut is one of those magical flavour pairings (Check out my Hazelnut Chocolate Chip Muffins or Raw Chocolate-Hazelnut Strawberry Jam Thumbprints if you agree!), so it made sense to give my mocha shake a hazelnutty base.
Hazelnut milk is just as easy to make as other nut milks- even easier in fact because hazelnuts don’t need soaking, since, unlike a lot of other nuts, they don’t have any (or very little) enzyme inhibitors. If you haven’t made your own nut milk before now’s your chance! You can make it as creamy as you like depending on how you plan to use it and avoid any unnecessary preservatives or fillers.
All you need is a high-powered blender. I use the Optimum 9400 from Froothie which is fantastic. It’s even more powerful than the famous Vitamix and Blendtec but much more affordable!
I also recommend a nut milk bag, like this one as it just makes things even easier and is reusable too. You can also use cheesecloth or a very fine sieve though.
One you’ve got your lovely creamy hazelnut milk and it’s nice and chilled, you’re ready to make the best shake you’ve ever had! And it’s healthy to boot! I used Organic instant coffee powder for the coffee flavour but you could use strong chilled espresso or even coffee extract if you want to keep this completely raw.
Rich, chocolat-ey and nutty. What more could you want?!
I was flying after drinking this. Maybe it was the little caffeine jolt for someone who’s not used to it…
- 1/2 C (75 g) Hazelnuts, soaked overnight
- 2 C (500 ml)Water
- 3/4 C Chilled hazelnut milk
- 1/2 tsp Vanilla extract
- Pinch of salt
- 1 Tbsp Hazelnut butter
- 2-3 Medjool dates, pitted
- 1 Tbsp Raw cacao powder
- 1 Tbsp Cacao nibs
- 1-1/2 tsp Instant coffee
- 1 Small frozen banana
- 1/3 C Ice
- Hazelnut milk:
- Blend together nuts and water using the highest setting on your blender, until as smooth as possible.
- Strain the liquid through a nut milk bag, or a cheesecloth, draped over a bowl.
- Squeeze, twisting from the top down, to get all liquid from the fabric and leave a dry pulp behind.
- Store in the fridge ( I use these Luminarc glass jugs with lids)
- For the smoothie:
- Blend together hazelnut milk through to coffee until smooth. It may take a little time to pulverize the dates, depending on your blender. Add the frozen banana and ice and blend again.
- Serve in a chilled glass.
For drinking the hazelnut milk plain or for cereal, tea, etc. I make it a little thinner with an extra 1/2 C water. Also, after straining I return it to the blender and blend in one large date and 1/4 tsp vanilla extract.
Even if you don’t think you like coffee I urge you to give this Healthy Mocha-Hazelnut Shake a try. The coffee enhances the chocolate and really gives the shake its wow-factor.
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