Homemade Low-Histamine Hazelnut Milk

Ingredients

• 1 cup raw hazelnuts
• 3 cups water
• 1 tablespoon honey
• 2 Medjool dates, pitted
• 0.25 teaspoon sea salt
• 0.25 teaspoon nutmeg
• 0.5 inch Fresh Ginger, peeled
• 1 strip orange peel
• 0.5 teaspoon lemon zest
• 0.5 cup raw cashews
• 0.5 cup blanched almonds
• 0.25 cup sunflower seeds
• 2 tablespoons hemp seeds
• 1 tablespoon agave nectar

Instructions

1. 1Soak hazelnuts (and any optional nuts/seeds) for the recommended time (hazelnuts 8 hours or overnight, cashews/sunflower seeds 2 hours, blanched almonds 8 hours), then drain and rinse thoroughly.
2. 2Combine the soaked nuts/seeds, fresh filtered water, your choice of sweetener(s) (Honey or Medjool dates or Agave nectar), and any desired optional flavorings (sea salt, nutmeg, ginger, orange peel, lemon zest) in a high-powered blender.
3. 3Blend on high for approximately 2 minutes, ensuring the mixture is completely smooth and creamy.
4. 4Place a nut milk bag or a clean, fine-mesh cloth over a large bowl and pour the blended mixture into it.
5. 5Squeeze the bag or cloth firmly to extract all the milk, discarding the pulp (or reserving for other uses). Refrigerate and serve chilled.