HAZEL

HAZEL MILK TEA BASE

What It Is A warm, aromatic tea concentrate enriched with hazelnuts and milk, used as the foundation for Hazel milk tea, lattes and dessert drinks. It is made by steeping black tea (or a blend of black and herbal teas) with roasted hazelnuts, then combining the infusion with milk or hazelnut milk. The result is a smooth, gently nutty base that carries both the tannic brightness of tea and the woodland warmth of Hazel.

Flavor / Character Soft, nutty and lightly tannic. The tea provides structure and a subtle bitterness; the hazelnuts add warmth and sweetness; and the milk rounds everything into a cohesive, velvety drink. Depending on the tea used (Assam, Ceylon, Earl Grey, or a spiced blend), the base can lean malty, floral, citrusy or autumnal. The texture is smooth and comforting with a natural creaminess from the nuts.

Uses Whisked into hot milk for an instant Hazel milk tea; poured over ice for a chilled version; blended into lattes; or used as the liquid base for puddings, custards or milk‑tea‑flavored cakes. It can be sweetened with hazelnut syrup, honey or brown sugar. A small amount can be added to oatmeal, rice pudding or chai to give them a warm, nut‑forward character. In Hazel’s culinary world, this base is the tea‑driven counterpart to Hazel Hot Chocolate Base: lighter, more aromatic and suited to all seasons.

How to Make or Prepare To make Hazel Milk Tea Base at home, lightly roast hazelnuts at 325°F (165°C) for 8 to 10 minutes until fragrant. Warm milk or hazelnut milk until steaming but not boiling, then add the roasted nuts and loose tea. Steep for 10 to 15 minutes, adjusting the time depending on how strong you want the tea flavor. Strain through fine cloth for a smooth texture. Sweeten to taste or leave unsweetened for maximum flexibility. Store in the refrigerator and shake before using, as natural separation is normal.

Notes The choice of tea determines the personality of the base. Assam creates a classic, malty version; Earl Grey adds citrus and floral notes; spiced blends make it more autumnal. Hazelnut milk intensifies the nut flavor, while dairy milk creates a softer, more traditional milk‑tea profile. A pinch of salt enhances both the tea and the hazelnut aroma.

Cross‑References Hazelnut Syrup; Hazelnut Milk; Hazel Hot Chocolate Base; Hazel Feast‑Day Menu; Hazel Pantry.