Can hazelnut milk be used in baking?

Can you bake with hazelnut milk?

Yes. King Arthur Baking says to use unflavored, unsweetened non-dairy milk 1:1 in place of regular milk, and to pick one you enjoy drinking, since you will likely enjoy it in baked goods too. Hazelnut milk fits that rule, with a few cautions.

Which recipes suit it?

• Muffins, pancakes, waffles and quick breads: the nutty flavor is a good match for sweet batters.
• Cakes and cookies: works as a swap for the milk, with a light hazelnut note.
• Chocolate recipes: hazelnut and chocolate are a classic pair.
• Custards and sauces: may come out thinner. King Arthur suggests soy, cashew or well-shaken canned coconut milk for recipes that call for whole milk.

What are the tips?

• Use unsweetened and unflavored versions, or reduce other sugar if yours is sweetened.
• Shake the carton before measuring.
• For buttermilk, stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it stand about 5 minutes.
• For skim, 1% or 2% milk recipes, King Arthur lists almond or rice milk as good swaps, and hazelnut milk is a similar light-bodied option, though King Arthur does not name it.
• Expect results to differ a little from dairy milk, so test a small batch.

How do you make hazelnut milk?

Whole Foods’ recipe soaks 1 cup of hazelnuts in water for at least 10 hours in the fridge, then drains them, blends with 3 cups of fresh water until very smooth, and strains through cheesecloth or a nut milk bag. It makes about 2 3/4 cups and keeps up to 3 days in the fridge. You can bake with the leftover pulp.

Is it safe for everyone?

No. Hazelnut (filbert) is one of the tree nuts on the FDA labeling list, so avoid it with a tree nut allergy. Check labels for cross-contact and see an allergist for personal advice.