I like to think of this as a “better than nutella” hot chocolate. It’s incredibly rich, decadent, and will be sure to impress at a big wintery breakfast. And even if you don’t like hot chocolate (what?) you can use the basic hazelnut milk to add to granola or coffee. Try it out! :)

• 2 cups hazelnuts
• water
• 1/4 cup sugar (i use sugar in the raw)
• 1 cup chocolate chips/minced chocolate chunks
• 2 tbsp dutch-processed cocoa powder
• heaping pinch sea salt
• dash nutmeg & cinnamon

1. pour the hazelnuts into a shallow pan, then heat on medium-high until the nuts are golden and fragrant. make sure to shake the pan to keep them from burning.
2. put the toasted nuts in a blender, then cover with water. blend and continue to add water until you get a milk-like consistency. (should be about 6-8 cups of water total, depending on your blender.)
3. pour the milk into a pot that’s lined with cheesecloth or a nut milk/sprouting bag. (if you can recall our almond milk post, they’re identical processes.) let the milk sieve through the cloth, squeezing out as much as you can until there’s just dry pulp in the bag.
4. put the pot on medium heat and add in the rest of your ingredients, stirring until everything has melted into the milk - about 5-10 minutes. add more spices as you see fit before serving.
5. serve hot to 4-6 people, depending on how big your mugs are. :)