Hazelnut Chocolate Beverage
2 (12 ounce) servings
- 4 cups hazelnuts, shelled
- 3 1/4 cups water
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons Tate+Lyle® Hazelnut Cane Sugar Syrup
Soak hazelnuts in water overnight, drain and rinse.
Place nuts in a high-powered blender with 3 1/4 cups water. Blend on high speed 2 minutes, pulsing if necessary.
Place blended nuts, 1 cup at a time, in cheesecloth and squeeze over medium saucepan. Continue until all of the nut meat has been squeezed and all milk (liquid from nuts) removed. Discard cheesecloth.
In a saucepan, heat milk over medium heat.
Add cocoa powder and hazelnut syrup. Whisk until blended. Remove from heat; let cool.
Pour into a container with a tight-fitting lid and store in refrigerator.
Shake when ready to serve.
Store refrigerated in an airtight container for 5 days.