How to Make Hazelnut Milk (Raw + Roasted)

1. For the raw version: Soak the hazelnuts in cold water for at least 6 hours or overnight. 2. For the roasted version: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the hazelnuts on the baking sheet and roast for about 10 minutes. Let cool for 20 minutes before rubbing the hazelnuts between your fingers to remove their skin. Transfer the hazelnuts to a bowl and soak for at least 6 hours or overnight. 3. Once the hazelnuts have soaked, drain and transfer them to a high-speed blender. Add the 3 cups of water and the salt, and blend on high for about 30 seconds. 4. Place a nut milk bag (or thin cloth) in a large bowl or container. Pour the hazelnut milk through the nut milk bag to remove the hazelnut pulp. Squeeze with your hands to remove all of the milk. Discard the hazelnut pulp or use it in baked goods. 5. Transfer the strained milk to a clean jar or glass bottle and store it in the refrigerator for up to 5 days. Note: The milk will separate after a few hours. This is normal. Just give it a good stir.