Step by step

1. Cover the hazelnuts with boiling water and let soak for at least 1 hour up to 12 hours. Drain the soaked hazelnuts and transfer them to the KitchenAid blender. Add the fresh water.

2. Blend on speed 5 for 1 minute until creamy and smooth. Strain through a cheese cloth or thin towel. Squeeze all of the excess liquid out.

3. Return the hazelnut milk to the blender and add the cocoa powder, vanilla extract, maple syrup and salt. Blender on speed 5 until combined.

4. Store the milk in a sealed bottle or jar up to 4 days in the fridge. Shake before serving.