By: Alison Marras
February 8, 2016
(updated October 22, 2020)
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).
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