Introduction: Organic Homemade Hemp Milk
Why buy nut and seed milk from the store when it's so easy to make your own? It's not only healthier for you, it's also the greener option. Just think about how much energy and resources goes into making the cartons your nut and seed milks are packaged in. Then consider the amount of fuel required to ship a product that is mostly water (yup, that's the first ingredient). Lastly, check out all the additives in these products :"Natural Flavors," thickeners, anti-caking agents, and emulsifiers... blech!
Once you see how simple it is to make your own, you'll never buy it again! Let's get started!
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Step 1: What You'll Need:
This recipe is easy to scale up to make extra to keep in the fridge, and you can store it for about 3 days... but ours never lasts that long!
1.5 cups cold filtered water
1/4 cup shelled organic hemp seeds (I get Nutiva hemp seeds in bulk)
1-2 teaspoons honey or other sweetener of choice
large pinch of pink Himalayan sea salt
Blender (I love my Vitamix, but regular blenders should be fine since hemp seeds are so soft)
Large bowl and cheesecloth / Milk Bag (optional)
Glass jar with lid (for storage, optional)
Step 2: Blend Away
Add the water, hemp seeds, sweetener and salt into the blender and blend on high until the seeds are pulverized -- about a minute or so.
Step 3: Optional: Strain the Milk
If you're going to use it for smoothies or don't mind a slightly gritty milk (or maybe you're just feeling lazy today), then you can skip this step.
If you'd like a smooth milk, then place the cheesecloth or milk bag inside the bowl and pour the milk in.
Pick the cheesecloth or milk bag up and squeeze the milk out so that you're left with a small amount of hemp fiber.
Step 4: Enjoy!
Now you can either pour the milk into a container to chill/store or if you don't mind that it's not ice cold, you can use it now! Everyone in our house loves it with cereal and bananas... mmm, breakfast of champions!