Place the hazelnuts in a glass jar or bowl—I like to use a quart-sized Mason jar—and add 2 cups cold water. Cover loosely, and let the jar sit at room temperature for 12 to 24 hours. When you’re ready to make the creamer, pour off the soaking water.
In a high-speed blender, combine the soaked and drained hazelnuts and 2 cups fresh water. Blend on high for 30 to 60 seconds, or until the nuts are broken down. Strain the mixture through a nut milk bag or several layers of cheesecloth, squeezing out as much moisture as possible. Discard the pulp or save it to make hazelnut flour. Pour the hazelnut milk back into the blender.
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