Hemp Milk
February 23, 2013
This hemp milk recipe is easy to make, is loaded with protein and other nutrients, and tastes so much better than commercial hemp milk.
Hemp Milk
This hemp milk recipe is easy to make, is loaded with highly digestible protein and other nutrients, and tastes so much better than commercial hemp milk.
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Ingredients
unsweetened hemp milk:
- 1 cup shelled hemp seeds
- 3 cups filtered water
- Pinch of Celtic sea salt
sweetened milk (unsweetened milk, plus below):
- 1 teaspoon natural vanilla extract
- 1/4 cup pitted dates, (or 2 tablespoons pure maple syrup), plus more to taste
- 1 tablespoon sunflower lecithin (optional)
chocolate milk (sweetened milk, plus below):
- 2 tablespoons cacao powder, plus more to taste
strawberry milk (sweetened milk, plus below):
- 3 cups fresh strawberries, plus more to taste
Instructions
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Throw the hemp seeds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the seeds are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
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To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.
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Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy.
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Store the milk in a sealed container in the fridge. Hemp milk will keep for about 3 days in a very cold fridge.
Recipe Notes
Learn how to make plant-based milks.
Photo by Trent Lanz; styling by Alicia Buszczak