Prep time: 15 mins
Total time: 15 mins
Serves: 2 cups
- 1 cup (135 g) unroasted hazelnuts
- 4 cups (946 mL) water, divided
- 1 vanilla bean (or 2 teaspoons / 10 mL vanilla extract)
- 1 tablespoon (15 mL) raw honey or maple syrup, optional*
- 1 tablespoon (7 g) collagen, optional
- Place the hazelnuts in a glass jar or bowl—I like to use a quart-sized Mason jar—and add 2 cups (473 grams) cold water. Cover loosely, and let the jar sit at room temperature for 12 to 24 hours. When you're ready to make the creamer, pour off the soaking water.
- In a high-speed blender, combine the soaked and drained hazelnuts and 2 cups (473 grams) fresh water. Blend on high for 30 to 60 seconds, or until the nuts are broken down. Strain the mixture through a nut milk bag or several layers of cheesecloth, squeezing out as much moisture as possible. Discard the pulp or save it to make hazelnut flour. Pour the hazelnut milk back into the blender.
- On a cutting board, use a sharp knife to split the vanilla bean down the middle and gently scrape out the black seeds. Add the vanilla seeds to the blender. If desired, add the honey and / or collagen. Blend on medium-high for 15 to 30 seconds until everything is combined.
- Pour into a storage jar and cover tightly. Keeps for 3 to 4 days in the refrigerator.
Get more great paleo beverage ideas from stupideasypaleo.com.