Almond Hazelnut Milk -- two step filtration process

I've started to make my own nut milk!  I thought the process would be too time consuming, so I held on to buying the carton type -- well, so glad I finally tried making my own! It is so easy and tastes so good!

I tried making pure almond milk during my first attempt.  It was OK, but I've never been a huge fan of almond milk in my coffee.  Then it came to me, I love hazelnut coffee, so why no try an almond-hazelnut milk!  It's so good, and one of my new favorite nut milks!  The first nut milk I made was also a bit "gritty".  After trying a number of different methods, I have decided that is one is my favorite and works great every time!

First, measure out your nuts.  I use 1:1 almond to hazelnuts (1/2 cup of each).

It is important to soak your nuts -- I put them into a ziploc container filled with water, and let them sit in the fridge overnight.  You could also soak them on the counter for about 4-5 hours.

After the nuts have soaked, the water they were in will be quite dirty looking -- drain that water and give the nuts a quick rinse.

Place the nuts into a high-powered blender with water.  You will need a 4:1 ratio of water to nuts -- so if you use 1 cup of nuts, add in 4 cups of fresh water.

Blend the nuts and water on high for about 2 minutes.

Now comes the fun part -- straining the works.  I place a nut milk bag over a pitcher, then pour the milk mixture into it.

Leave the nut milk bag to hang for a while to let the milk seep out. Do not squeeze the bag to get more milk -- I find it changes the flavour of the milk you get, and not for the better.

This used to be where I finished my nut milk making process, but I didn't like the sediment that would come with the nut milk....

Here is my ingenious idea to get rid of the sediment!  A super-fine coffee filter!  You can buy these reuseable coffee filter baskets at most hardware stores.

Place the filter onto a sieve that is overtop of a measuring cup or pitcher and pour the nut milk into it.

I was amazed at all the fine sediment it was able to extract!

Voila!  What you are left with is super creamy nut milk with no yucky grittiness or sediment!!

It can be used as-is, or add a splash of vanilla to the works before pouring into a jar for storage!

The nut milk for last for a few days in the fridge.  It makes the most amazing latte -- smooth, creamy and delicious!!

Enjoy!!