Hazelnut Milk and Chocolate Hazelnut Milk

 

Ingredients
Homemade Hazelnut Milk:
¾ cup hazelnuts
3½ cups 0 cold water
¼ teaspoon vanilla extract

Chocolate Hazelnut Milk:
1 cup homemade hazelnut milk see recipe above
1 heaping tablespoon unsweetened cocoa powder
1 Medjool date, pitted (or sweetener of your choice)

Instructions 
Homemade Hazelnut Milk: Place the hazelnuts in a bowl or blender container. Add the cold water and allow the hazelnuts to soak in the refrigerator, covered, for at least 8 hours, or overnight.
Once the hazelnuts have soaked overnight, transfer to the blender and add the vanilla extract. Cover with lid and blend until very smooth, white in color, and hazelnuts are finely blended.
Line a fine-meshed sieve with a coffee filter, cheesecloth (secured with rubber band), or nut bag and set over a large container. Strain the hazelnut milk and separate the hazelnut pulp. Pour slowly and allow the milk to strain. If you are using a coffee filter, this step can take as long as 30 minutes or longer.
Chill and store the hazelnut milk in a covered container in the fridge for up to 2 to 3 days. Shake well before using.
Enjoy!

Chocolate Hazelnut Milk: Place cold hazelnut milk, cocoa powder, and the date in a blender and puree until very smooth. Serve immediately.
Enjoy!