Ever tried making your own hemp milk at home? It’s a surprisingly satisfying little project with an utterly delicious, refreshing result!
We love hemp milk and use an unsweetened version in plenty of my recipes. However, as a consumer you do have to be discerning about what you choose to buy as some brands of commercial non dairy milk can be packed with added refined sugar and other processed ingredients.
Ingredients
145g whole hemp seeds (use organic if possible)
500ml cold water
2 Medjool dates, pitted or 2 tbsp pure aguave syrup (optional)
2 tsp pure vanilla extract (optional)
Instructions
Soak the hemp seeds for 8 hours or overnight in a bowl of cold water. Make sure the seeds are covered by at least 2.5cm of water, as they will absorb some of the liquid and expand. Drain and rinse the seeds. They should feel quite soft.
Place the hemp seeds in a blender with the cold water and blend at a high speed for at least 2 minutes, until the seeds have been ground down finely and the water has turned milky. Taste it and add your chosen sweetener, if desired.
Using a cheesecloth or a clean piece of muslin, strain the hemp milk into a jug or large jar. Squeeze the cloth to ensure all the milk has drained out and only the hemp seed shells remain.
Notes: Store in an airtight container in the fridge for up to three days.
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