Ingredients:
1 cup hazelnuts (165 grams; 0.36 lb)
3 cups water (750 mL)
Water for soaking, including a pinch of salt and dash of vinegar (optional).
Method:
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Soak the hazelnuts overnight in a bowl of water to which you can (optionally) add a pinch of salt and a dash of vinegar (such as cider apple vinegar). This overnight soak activates metabolism in the nuts, increasing nutritional benefits, and also removes phytic acid (which can bind minerals and make them unavailable to us).
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Chop the nuts in a blender for around 30 seconds, starting on a lower speed and working up. (Make sure your blender can handle nuts! Mine has a chopping bowl with a different blade for this purpose.)
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Add the three cups of water and blend this with the chopped nuts for about a minute.
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Pass the mixture through a “nut bag” or some muslin. If you have a nylon or cotton bag lying around it may work as a nut bag. Squeeze the pulp to press out all remaining milk. Store the milk the fridge (mine was still fine after a week). The nut pulp can be put to various uses, from muffins to burgers to a Pâté-like spread.
More details including environmental impact here: https://greenstarsproject.org/2017/06/25/hazelnut-milk-dairy-versus-plant-based/
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