Walnut Hazelnut Milk
  • ½ cup walnuts
  • ½ cup hazelnuts
  • 3 cups spring (or filtered) water
  • 3 fresh dates
  • pinch of kosher salt
  • two pinches cinnamon
  • two glass bowls
  • fine sieve
  • cheesecloth
  • blender
  • glass bottle
  1. Wash the nuts under running water, and soak them overnight in plenty of water – it is better to soak them separately.
  2. Drain the nuts, put them in a blender with all other ingredients and blend until you get smooth and creamy texture.
  3. Now, put the fine sieve on a bowl and place the cheesecloth over the sieve. Strain as much liquid as you can and pour it into a glass bottle.
  4. Store this healthy milk in the refrigerator up to five days.
  5. Of course, do not throw away the pulp. You can make from it some nice savory dip with fresh herbs of your choice, nut pesto, or some great spread for your morning pancakes.
Recipe by JasminCookBook at https://jasmincookbook.com/walnut-hazelnut-milk/