Hazelnut Milk

Hazelnut milk tastes like praline's affable cousin: toasty, sweet and unmistakably nutty. Hazels have fed Europeans since the Mesolithic. Most of the world's crop now grows along Turkey's Black Sea coast, while Italy's Piedmont hazelnuts are prized for gianduja and confectionery. The milk itself is modern, typically roasted hazelnuts blended with water, and it reached continental supermarket shelves earlier than many nut milks thanks to brands such as Alpro. It was born for chocolate and coffee: mochas, hot chocolate, hazelnut lattes. It's just as happy in porridge, pancakes and baked goods. Sweetened versions are common; unsweetened ones let the roasted character speak for itself.