DIY Hemp MIlk

I’ve been working on making my own nut butters, milks, and yogurt at home over the past several months. There are quite a few benefits, not only does it save money in most cases… but it’s using ingredients you can trust because you picked them yourself! There are few brands out there that I feel pretty confident with and do buy for convenience, but when I have time, making something myself is always my first choice. For non-dairy milks, the quickest and most convenient has got to be using hemp hearts. And as a bonus, you can fear not if you have a nut allergy or are having guests over that might have nut allergies, but you still get a nutty taste from the hemp hearts.

Hemp milk is also very nutritional, you’ll get Omega-3’s, folic acid, vitamins A, E and B12 to name a few as well as magnesium, potassium and iron. Bonus: because of the fat in this milk (healthy fat!) – it froths up so nicely when blended or using a frothier. Yes, I have a crazy frothing addiction and I don’t care who knows it. The recipe is also very flexible, I often see a 3:1 ratio for creamy milk or 4:1 ratio for a more liquid milk. I played the Goldie Locks card and tried to find something justttttt right by doing a 1/2 cup of hemp hearts to 3 cups of water. Still creamy, but not as ‘hemp-y’ (if that’s a word?). I love this for cereal, overnight porridges, muesli, and frothed up in a cappuccino or matcha latte. Have fun playing with it and making your own spin, it’s fast, delicious and does the body good 😉 (no but really).


  • 1/2 cup hemp hearts (raw shelled hemp seeds)
  • 3 cups filtered or spring water
  • 2 tsp coconut oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon


  1. Add hemp hearts (raw shelled hemp seeds) and water to a high speed blender and run on high for 2 minutes.
  2. Strain into a large bowl or wide glass container through a milk bag, this is the one I use and has served me well! Alternatively, a cheese cloth will also work but is a bit less sturdy than the bag which I recommend.
  3. Squeeze through milk and discard the shells leftover in the milk bag.
  4. Rinse the blender, and add the milk back in there to combine the coconut oil, vanilla and cinnamon. Blend for approx. 30 seconds more.
  5. Let the milk settle a bit for a couple of minutes (lots of bubbles!) and then pour into a glass container with a lid like a mason jar or old tomato sauce jar.
  6. Store in the refrigerator for approx. 5 days.


Author: Alison Marras

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.