almond hazelnut chai

9th December 2012


Just like that!  I am back. Where was I?


I have been underground for weeks now.  Has it been weeks? Yes, maybe it has been a long time.  It has been cold and windy outside, and so I escaped and retreated…


But there has been rustling of late though, stirrings and I know that I must see to them.  All of them. I feel the need to stretch my legs, uncurl myself and sniff around up there, and reach upwards outside of my little burrow.

And here is what I found so far…



almond hazelnut chai

Lately, I have been soaking the nuts and then freezing a few batches to have on hand immediately. They defrost in 5 – 10 minutes, ready to put in the blender for nut milk.


1 cup/160g raw almonds

1 cup/160g raw hazelnuts

4½ cups filtered water

1 Tbsp fresh ginger

1 tsp cinnamon powder

¼ tsp nutmeg

6 cardamom pods

6 black peppercorns

pinch rock salt

1 tsp vanilla extract

5 Medjool dates – pits removed


1.  Soak the almonds for at least 4 hours or overnight.


2.  Drain and rinse the soaked almonds. Rinse the hazelnuts and place both nuts in a high-speed upright blender.

3.  Pour in the water and add remaining ingredients – blend until smooth.

4.  Pour into a nut milk bag, squeezing with your hands to remove all the milk.

5.  Taste and adjust the sweetness if desired. Serve slightly warmed, chilled or at room temperature with a sprinkle of turmeric and cinnamon powder on top.


 Goodness shared by Stacey

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1 comment

  • Marie-Michel

    My girls love this milk before bed. I top it off with a few poppy seeds. They look pretty with the turmeric. Thank you Stacey. Marie-Michel

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