Roast 1.5c hazelnuts (approx 300g) in oven at 350° for 10-15 minutes. When they are cool, run under water in a strainer to remove as much skin as possible. I found the hazelnut skins to be a bit difficult to remove. I rubbed as much as I could and didn't stress about the rest. I couldn't tell a signifigant difference in texture.
Blend hazelnuts with 1 cup cold water on high. I blended for about 4-5 minutes to create a frothy and creamy texture!
If you want to make milk, you could add additional water and use a cheese cloth to separate the milk from the residue. I left mine thick and creamy and added the following.
2tbsp raw cocao powder
4 packets stevia
1tsp vanilla extract.
There are so many wonderful things I wanted to do with this mixture. You could place it in your ice cream maker and make "Nutella" ice cream. You could add a bit of water and make a coffee creamer. I decided to freeze the mixture in candy molds to use in my protein smoothies.
Let me know what YOU do with your hazelnut cream!