*You can find my tutorial for how to roast and skin hazelnuts,
HERE. (UPDATE: or, check out my new tutorial on an easier way to skin hazelnuts,
HERE. )
Alternatively, you could make this milk with raw hazelnuts, just as you would using almonds. To do so, soak the raw hazelnuts overnight, then drain and proceed with the recipe as written. (This will make a less flavorful milk, but if you prefer the benefits of using raw nuts it will make a perfectly acceptable substitute.)
When making nut milk, I like to save the pulp, rather than discard it. The pulp can be used in recipes like carrot cake or banana bread, or other moist baked goods. (I've successfully added as much as half a cup of nut pulp to
this banana oat muffin recipe, with the only real difference being a slightly denser texture.)
To store it, I simply scoop the pulp onto a baking sheet with a ¼ or ½ cup measure (packing each scoop into a mound), then freeze it. Once frozen, I plop the blocks of pulp into a freezer bag and keep them around for future baking.
(P.S., you could totally add a splash of frangelico, rum, or other liquor to make boozy hazelnut hot cocoas. Just sayin'.)
Recipe inspired by Summer of O&O Eats. You can find her recipe for hazelnut milk,
HERE.