Hemp milk is a fantastic alternative to dairy, soy and nut milks for those people living with food allergies. It is also highly nutritious. Hemp milk supports heart health, is fabulous for healthy skin and hair, and boosts immunity.
Not only is it a great source of protein, it also contains calcium, magnesium, iron, potassium, fiber and B vitamins.
Homemade hemp milk raw and fresh, it doesn’t contain any additives or preservatives. You can also control the quality of the hemp seeds and other ingredients, as well as the flavor, sugar levels, and texture. This is especially important for hemp seed milk, as it has an assertive flavor. The rich nutty flavor is similar to sunflower seeds.
Hemp Milk recipe
Unsweetened hemp milk:
1 cup raw shelled hemp seeds3 cups filtered water Pinch of Celtic sea salt
Sweetened milk (unsweetened milk, plus below):
1 teaspoon natural vanilla extract 3 to 6 pitted dates, 2 to 3 tablespoons pure maple syrup, or other sweetener1 tablespoon sunflower lecithin (optional)
Chocolate milk (sweetened milk, plus below):
2 tablespoons cacao powder, plus more to taste
Strawberry milk (sweetened milk, plus below):
2 cups fresh strawberries, plus more to taste
1. 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.
2. 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.
3. 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.
4. Store the milk in a sealed container in the fridge. Hemp milk will keep for about 3 days in a very cold fridge.