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
- Add hemp hearts (raw shelled hemp seeds) and water to a high speed blender and run on high for 2 minutes.
- 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.
- Squeeze through milk and discard the shells leftover in the milk bag.
- Rinse the blender, and add the milk back in there to combine the coconut oil, vanilla and cinnamon. Blend for approx. 30 seconds more.
- 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.
- Store in the refrigerator for approx. 5 days.