Spiced Almond Hazelnut Mylk

I am always baffled by the reactions that I get when I tell people that I make my own milks (actually "mylks"). "How do you make your own milk?" I gladly explain how. Then, it is followed by, "Wait....you make milk out of nuts and seeds??? How is that even possible? Milk comes from animals." *Insert sigh here* Again, I gladly explain how. And then comes the grand finale, "Well, that's great but that's too much work." On the contrary.....it is not that difficult nor does it require "too much work". All you need are nuts of your choice (such as cashews, almonds, hazelnuts, pistachios, etc.), a mason jar, water, a blender, a nut milk bag (or cheese cloth) - TADDAA.....gorgeous, cruelty-free mylk.

Now, normally when I make nut mylk, I use a cheese cloth. However, since getting the most amazing nut milk bag from Ellie's Best (click the link and enter the code "goth10" to get one for yourself! You will adore it's versatility as much as I do.) - I have not looked back. No grittiness, no bits - just smooth and creamy decadence. Besides the pleasure of knowing what is in your mylk and saving money making it yourself (because I repeat - it is extremely simple to make), you get the pleasure of making it your own in various spices and sweeteners of your choice.

I could not think of anything more fitting to enjoy given that the holidays are upon us (Krampus and Winter Solstice, for me) - the weather grows cold, the clouds engulf the sky, the leaves have turned a beautiful hue of reddish orange, the tree go bare and convert to an bone white.....and the smells of clove, cinnamon and vanilla. These are indeed that most perfect flavors that I infused into my Spiced Almond Hazelnut Mylk. It is an absolute favorite...and I am sure that it is one that will be yours, too.



64 oz. Mason Jar (for soaking nuts)

A second 64 oz. mason jar or container (for keeping the milk in)

Nut milk bag or cheese cloth or fine mesh strainer

Large mixing bowl


1 cup raw almonds

1 cup raw hazelnuts

1/2 teaspoon ground cinnamon

1/4 teaspoon ground clove

1 vanilla bean or 1 tablespoon vanilla extract

1/4 cup raw agave nectar

4 cups distilled water (for soaking) + 6 cups distilled water (for blending)



-Place the almonds and hazelnuts in the mason jar and add 4 cups water, making sure that the nuts are completing submerged/covered; Soak overnight for 18-24 hours.

-Drain the nuts and rinse them thoroughly. Place the soaked nuts into your blender and add the 5-6 cups of water. Blend on the highest level for about 2-3 minutes until it becomes creamy and smooth.

-Next, take your large bowl and strain the milk through the nut milk bag (I used the nut milk bag from Ellie's Best) to removed the nut pulp. *REMEMBER: Do not get rid of the pulp! Dehydrating it for almond nut flour and use if for cookies, cakes and other glorious vegan/raw vegan treats, my darling.

-Once the milk has been strained, pour the milk back into the blender. Add the cinnamon, clove, vanilla and agave; blend for 1 minute. Pour yourself a glass and indulge.

-Pour the remaining nut milk into a clean mason jar or bottle with a cap/lid and refrigerate immediately. The milk will keep for 3 days.

The aroma, the taste....it is the holidays in a glass. Perfect to have curled up by the fire and right beside your black tree. Happy Gothidays. <3

*Make 40 oz.

So, did you try this out for yourself? Tell me! I would love to know, see and hear from you! Share this divine recipe with the masses and bring them to the dark side.

Until we meet again xoxo

Darkest Kisses and Eats,

Adaora O. | Goth In The Raw

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