Nut Mylk Recipe
QTY: 700 ml
Time: 8 hours 3 minutesPrint Recipe Pin Recipe
Hazelnut mylk is just as easy to make as almond mylk and just as versatile. It can be used the same as dairy milk in cooking or as a hot beverage. Is a great base for adding fruity flavours too, like the one in this mylk.This mylk is dreamy, delightful and delicious. It has a full fruity flavour that is sweet and creamy. It is a pleasure to drink a flavoured mylk that is high in antioxidants and health promoting.
- 1 punnet Blueberries (125g)
- 2 Red Apples
- 1/4 Rock Melon
- 250 ml Filtered Water
- 1 cup Hazelnuts (soaked)
- Juice whole
- Remove the stems and remove any stickers
- Juice apples whole with skin and seeds
- Cut in half or quarters if too big to fit into the wide chute
- Remove the outer skin (you can juice the skin but it changes the taste)
- Cut into small pieces to fit into the wide chute
- You can leave the seeds intact as they easily go through the juicer
- Place hazelnuts in a small bowl and cover with water
- Allow to soak for 8 hrs or overnight
- Juice with skin on
- If you forgot to soak the nuts overnight, you can use hot water and soak them for 1 hour
- You can leave nuts soaking for up to 72 hours.
- Firstly, discard the water from the soaked nuts, then rinse them thoroughly under cool running water.
- Firstly, close the cap and begin by add all of the blueberries.
- Then, add the apples one at a time, followed by the rockmelon pieces. Allow the juicer to run for 30 sec to blend all the flavours together then open the cap and release the juice.
- Finally, make the hazelnut mylk - discard the water from the soaked nuts, then rinse them thoroughly under cool running water.
- Add a handful of soaked hazelnuts to the juicer chute followed by about a 1/4 of the water. Repeat until done.
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