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DIY Hemp Milk Recipe

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I like experimenting and testing out different foods and recipes, especially when it comes to nuts and seeds, and dairy alternatives. A few years ago, when I was in LA, I tried my first hemp chai latte, it was so creamy and delicious that I was hooked. I decided to experiment and come up with a homemade version of hemp milk because a lot of the store brands contain nasty fillers and shelf stabilizers like carrageenan which are unnecessary and potentially harmful.

Further Food Commentary:

Hemp milk, made from hemp seeds, provides a great non-dairy alternative and can also be used if your are lactose intolerant or eating nut-free. It is a rich source of omega 3's and protein, containing all 10 essential amino acids. It also contains the minerals magnesium, potassium, iron and zinc. This is quick and easy to make, since hemp seeds do not require soaking, and it is nutty and creamy in taste.

By Casey Giltner, Nutritionist
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DIY Hemp Milk Recipe

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:0 mins
  • Servings: 4 cups

Ingredients

1 cup hemp seeds

4 cups water (preferably filtered)

2-3 Medjool dates (pitted)

2 teaspoons vanilla bean powder (or 1 teaspoon vanilla extract)

1 teaspoons cinnamon

Pinch of sea salt

Instructions

  1. Add all ingredients to a high-speed blender, until smooth and fully liquefied.
  2. Using a separate bowl that is big enough to contain the liquid, and a nut milk bag or cheesecloth,* strain your hemp milk into the bowl.**
  3. Squeeze until all the liquid is out and the only thing left in the nut bag or cheesecloth is the hemp seed fiber, which can be discarded.
  4. Refrigerate & store in an airtight container for ~3-4 days.

 

*You can line a mesh strainer or sieve with the cheesecloth to help contain it.

**I find it’s easier to do this in batches instead of pouring the entire contents into the bag at one time.

Add all ingredients to a high-speed blender, until smooth and fully liquefied. Using a separate bowl that is big enough to contain the liquid, and a nut milk bag or cheesecloth,* strain your hemp milk into the bowl.** Squeeze until all the liquid is out and the only thing left in the nut bag or cheesecloth is the hemp seed fiber, which can be discarded. Refrigerate & store in an airtight container for ~3-4 days.   *You can line a mesh strainer or sieve with the cheesecloth to help contain it. **I find it’s easier to do this in batches instead of pouring the entire contents into the bag at one time.

Nutrition Information

Per Cup:  Calories: 215; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 0mg; Potassium: 86mg; Carbohydrate: 15g; Fiber: 5g; Sugar: 8g; Protein: 10g

Nutrition Bonus: Iron: 14%

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