How to Make Hemp Milk
Servings: 6 servings
This hemp milk blends hemp hearts with filtered water, a little vanilla and maple syrup into a creamy, nut-free drink in 10 minutes, with no soaking and no straining. Each serving has 12g of protein.
Ingredients
- 1 cup hemp hearts
- 6 cup filtered water
- ⅛ tsp sea salt
- ⅛ tsp pure vanilla extract
- 1 tbsp pure maple syrup
Instructions
- Place the hemp hearts and water in a high-speed blender and blend until completely liquefied, about 2 minutes. Add the salt, vanilla and maple syrup, if using, and blend briefly to combine.
- Pour the mixture through cheesecloth or a nut milk bag into a large glass bowl. Squeeze the cloth to extract as much liquid as possible, then discard the pulp.
- Transfer the hemp milk to a pitcher with a sealing lid and refrigerate.
Notes
- Storing: Hemp milk keeps in the fridge for 4 to 5 days. It separates as it sits, so shake well before using.
- Texture Tip: For a richer, creamier milk, use less water.
- Unsweetened Version: Leave out the maple syrup and vanilla for a plain milk that works in savory cooking as well as smoothies and baking.
- Using the Pulp: Instead of discarding the pulp, freeze it in an ice cube tray and add a cube to smoothies.
Nutrition
Serving: 12oz, Calories: 203kcal, Carbohydrates: 5g, Protein: 12g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 2g, Sodium: 61mg, Potassium: 8mg, Fiber: 1g, Sugar: 2g, Vitamin A: 173IU, Calcium: 57mg, Iron: 5mg
