Homemade Chocolate Hazelnut Milk: Creamy, Vegan & 3-Ingredient Friendly
Written by Deepali Verma | October 9, 2025
Do you take a look at your early morning mug and wish it included a little more comfort? Something that is not only hot, but soft, creamy, and invigorating, as well? Whether it's an early rush hour, a peaceful moment, or simply a moment of quiet before the hustle, there's something about crafting a beverage from scratch that makes time stand still. Those are the days when you want to go the extra mile and treat yourself or your loved ones. Chocolate hazelnut milk is the way to go.
You can prepare this with only three ingredients, and the process is simple enough for even the most frantic morning. Decadent with roasted hazelnuts, naturally sweetened, and with just enough chocolate, it can be served warm, cold, on your oats, in your coffee, or at the end of a long day. If you’re on a dairy-free journey, looking for something light on the stomach, or want a change from the usual almond or soy milk, this is for you.
Homemade chocolate hazelnut milk isn’t just vegan and creamy, but also kind to your routine. Make a batch, keep it chilled, and let it become part of your daily kitchen rhythm.
Ingredients:
- 1 cup raw or roasted whole hazelnuts
- 2 tbsp unsweetened cocoa powder
- 2 tbsp jaggery powder or maple syrup (to taste)
- 3–3½ cups filtered water
- Pinch of salt (optional)
- ½ tsp vanilla extract (optional)
Method:
- Begin soaking hazelnuts in filtered water for at least 8 hours or overnight. When using roasted hazelnuts, soaking can be done for 4 hours. Drain and rinse the soaked hazelnuts well.
- Transfer the rehydrated hazelnuts to a high-speed blender. Add 3 cups of water, cocoa powder, preferred sweetener, and vanilla if desired. Blend for 1–2 minutes, until smooth and creamy. Adjust the sweetness to taste or add additional water for a thinner milk.
- Strain the milk into a large bowl or jug using a clean muslin cloth or nut milk bag. Squeeze gently to get as much milk as possible. Transfer the strained chocolate hazelnut milk into a jar or bottle. Refrigerate and shake well before use.
- The remaining nut pulp can also be utilized in smoothies, baked products, or added to rotis and parathas for added nutrition.
6 Tips for Creating Chocolate Hazelnut Milk at Home
1. Always soak your hazelnuts
Soaking hazelnuts isn't merely a step; it's the secret to creating smoother milk and a less taxing experience on your stomach. It tenderizes the nuts, causing them to blend more easily and unlock their natural richness. Skipping the soak can lead to grainy milk and decrease the flavor altogether.
2. Don't overdo the cocoa
You might be tempted to add loads of cocoa powder to get a dark hue, but an excess will make the milk taste bitter. Opt for two tablespoons only for an even drink. If you prefer a sweeter taste, try adding more sweetener rather than adding cocoa. You want to let the hazelnuts take center stage and have the chocolate remain subtle in the background.
3. Select your sweetener according to your mood
For a rich, earthy flavor, jaggery powder does the job wonderfully, imparting a distinctly Indian kitchen flavor. Maple syrup, agave, or seedless dates can be added if you prefer a lighter or fruitier option. Add the sweetener while blending to ensure it is evenly distributed. Taste while mixing. Do not add much, as you only need to bring out the chocolate.
4. Use a cheesecloth or a proper nut milk bag
This is the most crucial step. A plain sieve will not work. The finer your straining cloth, the creamier your milk. A nut milk bag or even a clean old cloth can be used as a last resort. Take your time here. Squeeze and press out all the liquid.
5. Add vanilla
Vanilla provides warmth and balance, particularly if you're having the milk on its own or mixing it with oats or porridge. Avoid it, though, if you're going to mix the milk into savoury dishes or coffee. It's an extra addition, but when used correctly, it provides a soft finish that smooths out the drink well.
6. Store wisely
Homemade chocolate hazelnut milk does not have additives or emulsifiers. That is, separation is natural. Don't fret if you notice a layer of cream settling at the bottom after several hours in the refrigerator. Just give it a good shake before serving. Store it in a glass bottle with a screw-top lid and keep for 3-4 days. Always smell and taste before each consumption, particularly after day 3, since fresh nut milk does not have the shelf life of the store varieties.