Chocolate Hazelnut Milk and Honey Cinnamon Cashew Milk | Beyond Almonds

cashew nut milk

When it comes to variety, milk alternatives have certainly caught up with and perhaps even surpassed their dairy counterparts.  They’re available in an extensive range of types and flavors; and judging by the sheer number of choices available at the supermarket, an increasing number of people are pouring themselves tall, cool glasses of non-milks.

Almond, rice, and other lactose-free beverages now occupy as much shelf space as, or more than, dairy milk.Whether you are lactose-intolerant, concerned about artificial growth hormones in milk, or just looking for something different, milk alternatives are becoming an increasingly appealing choice.

One of the easiest to make at home are nut milks, and while there are a number of good brands of nut milks on the market, it takes very little effort to make your own unique varieties at home.


Mild with a milky, creamy flavor, nut milks are also gentle on your stomach and packed with essential nutrients. Making milk from nuts is a simple process requiring, at its most basic, raw nuts, filtered water, a blender, and a nut bag or fine mesh strainer.

But don’t be afraid to look beyond the ubiquitous almond to intensify the flavor and increase the nutritional content of your homemade nut milks.

almonds in the shell

Intensifying Flavor:
While almonds are a popular choice for making nut milk, don’t count out other varieties of nuts, particularly cashews and hazelnuts.

Naturally sweet cashews have a very mild and neutral taste and make a  rich and creamy nut milk with a hint of spicy sweetness when combined with honey and cinnamon.

The stronger taste of hazelnuts is quite distinct and when paired with cocoa powder, the resulting chocolate hazelnut milk becomes more like dessert; every sip soft, smooth, and soothing.

chocolate hazelnut milk and almond milk

The Nutrient Boost:

Soaking the nuts ahead of time is an important step.  The soaking process neutralizes enzyme inhibitors and improves digestibility and nutrient absorption.

Try adding a few extras to your nut milks to increase the nutritional  benefits as well. I like to use both Coconut water and Chia seeds.

Coconut water is the juice found in young, green coconuts. It’s a naturally hydrating source of essential electrolytes: sodium, potassium, magnesium, calcium and phosphate as well as small amounts of many essential amino acids.

Chia is a gluten-free seed that is rich in omega-3 fatty acids and antioxidants. Using Chia seeds provides your nut milks with extra fiber, calcium and magnesium.

Here’s my basic formula along with the chocolate hazelnut and honey cinnamon variations.  Drink it straight up, over ice, pour it on your cereal, use it in smoothies, or however you fancy.

RECIPE: Basic Nut Milk with Chocolate Hazelnut and Honey Cinnamon Cashew Variations


  • 1 cup raw almonds, cashews, or hazelnuts
  • 1 Tablespoon chia seeds
  • 2 cups cold filtered water
  • 2 cups coconut water
  • 1-2 Tablespoons raw honey or 4 pitted dates soaked in warm water for about 5 minutes
  • 1 teaspoon vanilla extract or 1/2 vanilla bean scraped
  • 1 pinch fleur de sel or fine sea salt
  • Chocolate Hazelnut Variation: 2 Tablespoons of unsweetened cocoa powder
  • Cinnamon Cashew Variation: 1 teaspoon of good quality ground cinnamon


  1. Place the raw nuts in a medium bowl and cover with water. Set aside to soak for at least 8 hours or overnight.
  2. Thoroughly rinse and drain the nuts. If the nuts have a skin, pop the skins off the nuts between your fingers after soaking.
  3. Place soaked nuts in blender, along with the chia seeds water, coconut water, sweetener of choice, vanilla, salt, and cocoa powder or cinnamon if using.
  4. Blend to combine, let sit for about 10 minutes for the chia seeds to expand.
  5. After 10 minutes blend for another two to three minutes, or until you have a thick white beverage.
  6. Strain the nut milk mixture through a fine mesh sieve or nut milk bag, saving the remaining solids for baking with.
  7. Store the nut milk in a glass mason jar in the fridge for up to 5 days. Shake well before serving to reincorporate solids.


If you’d like to soak a larger quantity of nuts, put the remaining unused nuts back in a glass jar, cover with water and keep in the fridge for up to 1 week. Change the water daily.

Preparation time: overnight soaking

Cooking time: 20 minute(s)

Number of servings (yield): 3-4

© 2010-2011 gourmande in the kitchen.

Do you make your own nut milk?  What’s your favorite milk alternative?


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  1. says

    This is spectacular. I love almond milk and make it at home often. The hazel nut with added chocolate is a bonus for Soeren! He’ll love this! Thanks!

  2. says

    Hazelnut milk! I remember that :-) I did try adding nutella and it was delicious. Sadly not healthy though 😀 I love the sound of cashew cinnamon too. Should try!

    P.S. – Is fleur de sel any cheaper in France? 😉

  3. says

    Wow, making your own nut milk! Hazelnuts and chocolate are absolutely irresistible and I bet the home made milks are so much better than any of the store bought varieties. Thanks for providing the idea and recipe, Sylvie! Can’t wait to give this a try. :-)

  4. says

    Your milk looks great and the recipe is perfect.

    My method = soaking 1 c of cashews or almonds, blending with another 4 c of water or so, agave, vanilla extract, done.

    I dont strain.

    Hemp seed milk = so creamy and easy, no soaking involved.

  5. says

    *slurp* love the sound of cashew & cinnamon milk – I havne’t tried making my own nut milks yet (just tried an awfully sweet almond milk fromt eh store though – YUCK!) but I will now that I’ve got this delicious recipe!

    • says

      Although I’m an ardent chocolate lover, I have to admit the honey cinnamon cashew milk might actually be my favorite of the two. And the great thing about making nut milk yourself is that you get to control the amount of sweetness. Start with 1 TB of sweetener and taste, you can always add more if you need.

  6. says

    I’ve made cashew milk before, but ended up adding the leftover nuts to oatmeal in the next few days. How does baking with the them work? Do you need to let the leftovers dry well before baking? Are you substituting for something? I’m intrigued!



    • says

      Adding it to oatmeal is a great idea. There are a number of ways you can use the leftover nut grinds either wet or dried. You are right, you can indeed dry the leftovers in a low oven until completely dry and grind them in the food processor to make a nut flour that you can use in gluten-free baking recipes that call for nut flour. Or I even have used it wet to make gluten-free crackers.

  7. says

    Sylvie, I ♥ this post! As always, your photos are stunning. I think we might have been related in another life. I *only* drink nut milks and also use chia and coconut water and store them in mason jars! Pure heaven. Using cashews are such a nice treat..haven’t done that in a while and reading this has inspired me to do so. The fleur de sel is perfect and essential and should not be skipped! Cheers! xo

  8. says

    This sounds so tasty and refreshing Sylvie. I love the addition of chocolate with the hazelnut. It makes me think of nutella in a healthy liquid form. Wonderful!

  9. says

    Stunning photos as usual Sylvie. Love the idea. Love the almonds, hazelnuts in their shells, you won’t believe how long was it last that I saw them that way. Been forever! Thx for the images, even though I don’t make anything with tree nuts due to allergies.

    • says

      You can substitute seeds for the nuts in the recipes as an alternative, such as pumpkin seeds or hemp seeds, if you aren’t allergic to those.

  10. says

    While I am allergic to most nuts, I know that hazelnuts are okay (thanks to Nutella, haha) so I’m looking forward to giving that one a try!

  11. says

    Like the idea of nut milk..have tried brown rice milk and love it. Must have been very flavorful and scrumptious milk, Sylvie! An ice cream with this milk will be yum I suppose..must try soon. Lovely clicks.

  12. says

    This a fantastic idea and seeing your post came at the right time for me. I have been slowly switching from milk to soy milk bc I am concerned about hormones and I want to see how my body responds to less dairy. I have just started looking into nut milk and I would love to try and make my own at home!

  13. says

    Gorgeous photos … I am in for some Chocolate Hazelnut Milk (my fav) …. I am yet to try out the other variations… I am intrigued about the honey cinnamon and nut milk…should try it soon…:)

  14. says

    Lovely photos (but I always say that don’t i? because it’s true!). I was diagnosed with lactose intolerance 20 years ago and I’ve tried all kinds of alternatives and to this day, I can’t drink any of them straight up as a milk replacement. There’s something that I just can’t get past – not sure if it’s texture, taste or what. But I put them in smoothies and on my cereal and sometimes cook with them. But who knew they were so easy to make at home! This is a great post :)

  15. says

    Beautiful pictures. When I think about nuts somehow I think about brown. I love the inclusion of that brown napkin and it makes me look at that pic again and again.

    I was soaking almonds in water this morning and was wondering how this benefits me? I do it because my Mom said so. But now I know the reason behind it.

  16. says

    The only milk alternative I’ve grown up making is soy milk. We flavour it with some pandan essence, it’s great! But this is on a whole new level of greatness! I love the sound of choc hazelnut milk!

  17. says

    Love both these recipes and your photos Sylvie! I’ve never made nut milk before, but I like to drink a variety of milks including dairy (cow and goat), almond, coconut, and soy. I’d love to try both the hazelnut and the cashew nut milk. Yum!

  18. says

    Wow. What a fabulous, inspiring recipe. My kids were never given cows milk as babies and to this day they only drink almond milk. How much would I love to make this and then whip up some ice cream? You have got me thinkin! Sylvie, your photography takes my breath away.

  19. says

    I have never had nut milk before, but after your post and these beautiful photos, I have to try to make some. Hazelnuts and chocolate are a combination that rules my sweet world and I know that the girls are going to love the cashew and cinnamon one.
    All I have to do now is hunt for the coconut water and chia powder:)

  20. says

    I am so excited you posted this recipe. I have been thinking about going dairy free for awile now and this chocolate hazelnut milk is going to be the first thing I make on my dairy free journey! Thanks

  21. says

    I’ve been interested in other types of “milks” too, but haven’t been adventurous enough to try them. Been seeing almond milk alot. Won’t do soy (as too much soy can cause hormonal imbalances). I luv this idea! Next time my sisters are visiting (they do drink different types of milk) I’ll plan to give this a try! 😉

  22. says

    YOu always come up with such great ideas for a post Sylvie! They are always so informative and I always leave your blog learning a new thing. Thank so much for that!
    I have never been a big fan of milk and as a child would HATE when my mom would ask me to drink that tall while glass of milk. Only if she could have tried some of these! :-)

  23. says

    What a fabulous post on subject I know practically nothing about! Loved it.
    I’m definitely going to try the honey cinnamon variation.

  24. says

    chocolate hazelnut milk spells Nutella in my head! :)))
    I’m not a big fan of cashews but the hazelnuts milk sounds great. So far i’ve only made almond milk.
    Thanks for sharing Sylvie. Have a wonderful day!

  25. says

    Simply wow – thank you so much for this! I think this is a great recipe to experiment with and would be a smash hit amongst kids and adults. I’m thinking chocolate hazelnut milkshakes for the toddlers and chocolate hazeulnut latte for grown-ups. Yum!

  26. says

    Thank you for a lovely and concise recipe- I have been wanting to make nut milk at home for a while now. And of course, lovely photos- swoon worthy!

  27. says

    I am a big fan of nut milks, their natural flavors are incredible. I love all the combinations you have listed! Stunning photos as well. :)

  28. says

    i never enjoyed plain milk unless I have a cookie in my hand. This is something I will enjoy for sure and nuts are my all time fav in everything :)

  29. says

    I have never made my own nut milk but I have been thinking that I need to try it. Thanks for this informative recipe & technique. Loving the variations too.

  30. says

    Beautiful Sylvie!

    I have made almond milk before but these other nut milks sound just wonderful! I especially love the sound of the cashew. I must give this a try. We keep coconut milk in the house lately as well as coconut water, but both are VERY expensive here. This sounds completely doable though.

  31. says

    Wow, absolutely delicious, that cashew milk is calling my name. I have made my own almond milk before, but these other nuts sound like they would be even better. We have been keeping coconut milk and coconut water in the house lately, but it is VERY expensive here. What a great alternative. Thanks Sylvie!

  32. says

    This sounds wonderful – i bet it would be awesome as a milkshake. I am a huge fan of plain milk. Not milk with added stuff – just raw plain cold milk. I can only drink certain kinds in the us, since most of the milk here is very sweet to me – never understood why.

  33. says

    This is indeed a very interesting concept with a final product that sound absolutely delicious (what could be bad if it has hazelnuts and cocoa?)! And healthy too. Thanks.

  34. says

    Hi Sylvie,

    Thanks for the tip on the soaking process. I wasn’t aware of that.

    Growing up in Minnesota, the idea of anything but cow’s milk was strange. But I’ve been addicted to soy milk ever since I moved to Asia many years ago. So I will have to give nut milks a try.

    I like how you point out using good quality cinnamon. The ground cinnamon from the grocery store (cassia) will overpower a drink like this. Best to use the real stuff – Ceylon cinnamon – since the flavor is much more delicate and will balance well with the other flavors in the recipe.



  35. says

    I usually stick to local, organic milk. I never realized that you could actually make nut milks at home…I had just presumed that nut milk manufacturing required equipment that the regular person couldn’t easily acquire.
    The recipes look wonderful. And I love the gorgeous, crisp quality of your photographs.

  36. says

    I’ve seen so many posts about making almond milk at home and was thinking of trying it with hazelnuts. Your chocolate version has to be AMAZING!

  37. says

    I love nut milk, but I had never even thought of making it at home! What a fantastic idea! And that chocolate hazelnut milk sounds like drinking Nutella to me… what could be better?????

  38. says

    I switched first from dairy to soy years ago. Then we started hearing bad things about soy for men. So I switched to almond. Now cashew. That a trend I’d happily follow. GREG

  39. says

    I have hazelnuts, I have coconut water, I don’t have chia seeds but I guess flax seeds will do as well. Yay! I can make this today! :) I might just end up adding some nutella, if I cannot control myself :)

  40. says

    amazing! I love the sound of using date to sweeten the milk. I got a jar of date syrup (100% natural, no sugar added) and it’s fabulous with yoghurt.

  41. says

    Awesomeness! I LOVE LOVE LOVE this post. I don’t drink milk because it’s too mucuous like for me, so this is a great alternative for me.

    And OMG I absolutely love this set of pictures. Your lighting is so perfect.

  42. says

    Sylvie, great post on nut milks! I’ve made almond and cashew milk, but would love to try your flavored nut milks – both sound like such nice treats!

  43. says

    i made the cashew cinnamon milk and it tastes great, something different from other drinks. so rich and creamy 😀 love the addition of coconut water.this milk can also be used as topping for a rich cake, brownie etc or as dressing for fruit/veg salads . i love experimenting with different flavors. thank you so much for the recipe !

    • says

      You can dry out the pulp in the oven, it makes a nice”flour”. Spread it out in a glass baking dish and turn the oven to the lowest temperature. When it’s dry, you’ve got “flour” you can use in your baking.


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