FOR THE HAZELNUT MILKPlace the oat milk, hazelnut butter and date syrup in a high-powered blender and blend on high speed for at least 60 seconds. Optionally add ¼ tsp xanthan gum after the first mixing, makes for a super great creaminess.
60 g Hazelnut puree, 1000 ml Oat milk, 30 ml Date syrup, ¼ TL Xanthan Gum
Optionally add cocoa powder, sea salt or bourbon vanilla and mix again briefly.
24 g Cocoa powder, A pinch of sea salt, ¼ tbspn Bourbon vanilla
Pour into a resealable milk glass or process into a milkshake or iced coffee variation.
Keeps well sealed up to 5 days in the refrigerator.