How to make your own hemp milk – quick, easy and healthy
Making your own hemp milk is a good way of ingesting the nutritious qualities of hemp seeds without all the additives that are often found in bought varieties. It’s a great vegan alternative to dairy milk and as long as you have a good blender it’s a quick and easy process.
Hemp seeds come from the plant Cannabis sativa, but don’t worry, they aren’t illegal. They’re rich in omega 3 and 6 fatty acids, complete protein, Vitamin E and various minerals. They’ve also been consumed for centuries. Unlike many nuts, there are, apparently, no known allergies. Win win. Whole hemp seeds are cheaper and more nutritious than hemp hearts and they are fine for making hemp milk. Organic ones are better still.
All you need to make hemp milk is a good blender, I used my Optimum 9200A power blender and a fine muslin cloth or nut milk bag. Don’t be put off by the rather sludgy grey colour of the milk whilst it’s blending, it ends up surprisingly white once filtered.
Whilst not essential, soaking nuts and seeds before use is a good idea. This process removes the enzyme inhibitors that make digestion problematic and reduces the nutrients available to us. Adding linseeds helps emulsify the liquid and stops it separating out. With most nut milks, you can use the remaining pulp in baking or other recipes, but unless you use hemp hearts, the husks are rather bitter and the pulp is best discarded.
Hemp milk is a bit of an acquired taste, but I quite like it. You can of course add a sweetener, but I wanted mine left plain. Honey, maple syrup and date syrup, however, all work well. Use as you would dairy milk or any non-dairy alternative. You can add it to hot drinks without it splitting and it makes a great base for a smoothie.
- 100g hemp seeds (ideally soaked for an hour and rinsed)
- 1 tbsp linseeds
- a pinch of sea or rock salt (I use Himalayan pink rock salt)
- 750 ml filtered water
- 1 good blender (I use my Froothie Optimum 9200A)
- 1 large piece of fine muslin or nut milk bag
- Place the linseeds in a bowl and cover with a little of the water and leave to soak whilst you're getting ready. The longer you can leave this the better, but it's not essential.
- Place the hemp seeds and half the water in the blender and blitz at high speed for 20 seconds.
- Add the linseeds (with soaking water), the salt and remaining water. Blitz at high speed for 45 seconds.
- Place the muslin cloth into a sieve or colander over a large bowl or jug and pour in the milk to strain. Alternatively use a nut milk bag if you have one.
- Squeeze the cloth to get out as much of the milk as you can.
- Discard the pulp or add it to your compost bin.
- Yields 1 pt or 570 ml.
- Soaking nuts and seeds before use is a good idea to remove enzyme inhibitors that make digestion problematic and reduce the nutrients we can extract.
- Adding linseeds helps emulsify the liquid and stops it separating out.
- With most nut milks, you can use the remaining pulp in baking or other recipes, but hemp seed husks are rather bitter and a bit flinty in texture and I haven't found an acceptable use for it.
Other nut milk recipes you might like
- Chocolate hazelnut milk via Gluten Free, SCD and Veggie
- Homemade almond milk via Planet Veggie
- Homemade raw almond cashew milk via Strength & Sunshine
- Middle Eastern almond milks – halva and Turkish delight via Nadia’s Healthy Kitchen
- Raw nutella milk via Wallflower Kitchen
I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.