I love making all kinds of milk alternatives at home, switching between mixed nut and seed milks. It’s fresher, tastier, and doesn’t have any of the preservatives or cane sugars you’ll find in store-bought milk.
One of my favorites at the moment is hemp seed milk. It’s creamy, nutty, and rich in flavor, and the best part is, there’s no soaking of seeds or straining required. It’s the easiest and quickest milk you can make. Hemp seeds are also high in easily digestible proteins, so I love adding it to cereals, porridges, and smoothies, especially after a workout.
- 1 cup hemp seeds
- 3-4 cups filtered water (3 for creamier milk, 4 for runnier)
- 1 tbsp coconut oil
- 2-3 medjool dates, pitted or 1 tbsp maple syrup
- Pinch of unprocessed salt or pink salt
Makes about 3 cups
Simply place all ingredients into a high speed blender, and blend until creamy and smooth. Your delicious hemp milk will be ready—it’s that easy! Store in fridge for 2-3 days. Shake well before using.
Try adding different spices like cardamom or matcha to spice up the flavors.
Note: If you prefer a smoother blend, strain milk through a muslin cloth, squeezing all liquid from the pulp. Use the pulp as hemp meal for bliss balls and cookies!
Photographs by Frances F. Denny
Sappho Hatzis is a food consultant and recipe developer from Melbourne, Australia. She created the hit brunch menu for Bluestone Lane and consults with numerous cafés and food businesses around the world. Try her Coconut Quinoa Porridge, one of the most loved dishes at Bluestone Lane.
Did you make this?
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