Liquid Nutella.
Who wouldn’t want to drink a thick glass of Nutella?
Drink it, eat it, bathe in it… okay, maybe not the last one. Then again, perhaps a Nutella bath could be fun. I wonder if they sell such a thing as Nutella bubble bath. They should. I’d buy it.
In bulk.
Chocolate Nutella Milk
- 1/2 cup roasted or raw hazelnuts (Other nuts will work too.)
- 2 tsp cocoa or cacao powder
- 1/16 tsp salt
- 1/4 plus 1/8 tsp pure vanilla extract
- 1 cup water or milk of choice, or more if a thinner drink is desired. This also gets much thicker as it sits in the fridge
- sweetener–such as stevia, sugar, maple syrup, or even a banana–to taste
Optional: roast hazelnuts 6-8 minutes at 400F. In a bowl, soak the nuts in water for at least 8 hours (or overnight), then drain. I didn’t bother to skin, but you can if desired. Combine all ingredients in a high-powered blender (like a Vita-Mix), and blend thoroughly until super-smooth. If you have cheesecloth, I highly recommend pouring the milk through a sieve lined with cheesecloth. But if you don’t mind a gritty-textured drink, you can skip this step. Before serving, it’s best to fridge until chilled, as it will be hot from blending. This will keep, covered in the fridge, for up to 4 days.
View Nutella Milk Nutrition Info
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We really like almond milk (especially Silk…its so thick and rich) but my littlest one is allergic to all tree nuts and peanuts…even flax seed! Poor thing can only have rice milk!
You can also take the nut pulp if you’ve strained it, and dry it out in the oven on the lowest temperature until you have a fine hazelnut flour! No waste:)
I drink Almond milk if I just want milk (I like the unsweetened one normally but have the dark chocolate one for refueling after the gym) but I put plain soy milk in tea.
I’m british! Milk in tea is perfectly normal 🙂
I used to get chocolate hazelnut milk from Whole Foods when I lived near one, and I put it in your smoothies! I dislike the taste of coconut milk, but I found that if I used one part coconut cream (from the top of the can) and three parts chocolate hazelnut milk I got the creaminess without the taste.
I love that this recipe has none of the preservatives or emulsifiers of the store bought one, and I really love that I can lessen or omit out the sweetener. Thank you!
I do love almond milk! The nutella milk looks amazing, although I’m not sure how I feel about bathing in it! 🙂 hehe
i love Silk Almond milk!!! and i was wondering, do you have any tips for cracking the shelled hazelnuts? i only have shelled ones and it takes me like 5 minutes just to crack one!
Nutcracker? That’s the only way I’ve ever shelled nuts before. I just buy the hazelnuts pre-shelled.
I love Silk Pure Almond Unsweetened – I use it in EVERYTHING: baking, cereal, agar pudding, etc. etc. etc. 😀 I’ve NEVER liked cow’s milk (my mom brought me up on soymilk and almond milk – and a couple other nut/grain milks) – it tastes terrible! I remember going over a friend’s house when I was little, and she offered me milk with our chocolate chip cookies. I took a sip, expecting it to taste like my familiar soymilk . . . I only took one sip. 😉
from one chocoholic Katie to another chocoholic Katie – I read your blog regularly and appreciate the concept. But I do have a genuine question, meant to satisfy my curiosity and nothing else: it really does seem like ALL of your recipes are exactly the same ingredients. Over and over again. And again. Just in slightly different quantities and put together in slightly different ways. I’m starting to feel like I don’t need to read the blog because I’ve seen it all. I am wondering what your cookbook will bring to the table that is different and unique?
This comment is ridiculous and untrue, and it obviously is coming from someone who’s jealous of your success and popularity. If you didn’t have creativity, and kept posting the same recipes over and over, you certainly wouldn’t have the amount of fans you have. After all, there are thousands of blogs out there and people would just read them instead. But there’s just one CCK ;).
I wouldn’t pay this commenter any mind, and I think you should just delete her comment. It’s offensive and delusional, and I’d say that if she really thought your blog was boring, she wouldn’t be reading it regularly, as she says she does.
Agreed. Just “delete” 🙂
Hi,
Your comment makes no sense to me. I just re-checked her last five posts, and none of the ingredients are the same for ANY of them (vanilla cupcakes, oreos, brownie frozen yogurt, frosting shots, and this recipe). I think maybe you’re confused and have the wrong blog?
Also why would anyone want every recipe to have different ingredients? Then you’d have to buy new ingredients for each recipe, and how would the ingredients ever get used up? 😕
I agree with the other comments. Each of CCK’s recipes is certainly unique, and even the one’s that are “similar in ingredients” turn out completely different. Perhaps I do understand where you are coming from, though. Many of her recipes use baking powder, flour, etc., but then again don’t many recipes call for these ingredients anyway?
The only way I could understand this comment is if she’s meaning that, for example, all the milkshake recipes are basically all the same, or all the oatmeal recipes are very similar. I think that’s true of most blogs in a way, they use similar ingredients but there’s always something in the recipe that makes it different and worth reading. I like that they don’t use random ingredients because I always have the ones used already so i don’t have to run to the store or try to remember to grab something when i go shopping. Even if there was actually a recipe that literally had all the same ingredients, but they where put together differently to make something new, why wouldn’t you want to read it? It’s still something new and different that you probably wouldn’t have thought to do on your own. Kinda like how the oreo cookie is similar to the lara bar recipe…i wouldn’t have thought to make oreos out of them so I’m glad I saw that post.
So “Pumpkin Bread in a Bowl” has the exact same ingredients as the “Deep Dish Cookie Pie” which has the exact same ingredients as the “Frozen Hot Chocolate” which has the exact same ingredients as the “Secret Peanut Butter Cookies”?
Sorry, I don’t follow your logic (or lack thereof).
I think its more Deep Dish Cookie Pie has the same ingredients as the Blondies and the milkshakes are all relatively the same but with a slight variation, all the cookies are basically the same recipe etc. I agree that there are lots of different recipes but I also see the repetition in many as well. Not that its necessarily a bad thing -some flavour combos I might not of thought of. But I do like the different recipes that aren’t inspired by a formerly posted recipe. I’m guessing its difficult to maintain both original recipes for a blog and work on a cookbook at the same time.
Not to be nit picky, but the ddcp and the blondies actually don’t have the same ingredients. If you look at both recipes, just because they’re both made with beans, they’re actually not the same recipe just cooked two different ways ;). As I said, I’m not trying to be nit picky or drag out this silly arguement that someone started, but I wanted people to know that in case they went to make the blondies and didn’t read the ingredients before going to the store.
Ahhhhhh these would be amazing to drink as a side to brownies! Or for basically any other snack during the day!
I love Soy Slender… Cappuccino flavor! Thanks for the amazing new recipe. I love Nutella and am so excited to try it in liquid form!