Here’s how to make hazelnut milk without having to shell the nuts first:

1. Put the hazelnuts into a sturdy, high-sided vessel such as a cast iron pot, or a bucket. Pound them with a piece of wood or a large rock until they are thoroughly smashed.

2. Measure the crushed hazelnuts and put them into a pot, adding 3 parts water for every one part combined hazelnut shells and nutmeats.

3. Simmer for 20 – 30 minutes. Strain. Add fresh water to the already boiled hazelnuts, simmer and strain again for a second extraction.

Shout out to Sam Thayer who first showed me this technique a couple of years ago. He used hickory nuts, which also make a delicious “milk.”

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Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries

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