Step 1

Place hazelnuts and almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

Step 2

Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla bean, cinnamon, and salt (if using).

Step 3

Cover and blend on highest speed for 1 minute or so.

Step 4

Place a nut milk bag (here is the bag I love) over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 minutes, so be patient. You should be left with about 1 cup of pulp in the bag. See my tips below on using the leftover pulp.

Step 5

Rinse out blender and pour the milk back in. Now, pour it easily into a Mason jar and secure with lid. Chill in the fridge. It will stay fresh for 2-3 days. Give the jar a good shake before enjoying. Drink it alone, use it in cereal or smoothies, make hot oatmeal, and one of my favourites - use as a creamer in coffee or black tea.