It’s Plastic-Free July, so I’m breaking from the Salad a Day Challenge to bring you a zero waste hemp milk recipe!
You can read more about Plastic-Free July here.
There are countless ways that we can reduce our plastic footprint, and the kitchen holds many opportunities for doing so. One of the easiest swaps to make is whipping up homemade plant milk instead of purchasing packaged ones (which, I might add, are mostly water anyways).
Organic nuts, however (which I insist that you purchase whenever possible to avoid nasty pesticide residues and support a system that provides growers with healthier working conditions), aren’t exactly within reach of people on a tight budget. Depending on where you live, organic almonds can run you about 5 dollars per cup, which is typically the amount that you would use in a 1-litre batch of almond milk. All things considered, 5 dollars a cup won’t break the bank for most people, and when you cost it out over four servings, it ends up costing less than $1.50 per cup, but I always feel guilty about the leftover nut pulp that I never seem to use up despite my best intentions!
Enter hemp milk! Hulled hemp seeds (also known as hemp hearts) tend to be more affordable than organic nuts, and they are one of the more environmentally friendly options given that they require very little water or inputs to grow.
I realized when talking to people who don’t think about recipes 24/7 or follow the food scene as closely as I do that not everyone knows how easy it is to make homemade hemp milk! Though it admittedly isn’t the first milk that pops into people’s heads when they think of non-dairy beverages, it’s certainly one of my favourites to make. And though it is a bit of an acquired taste (some say that it tastes a bit on the grassy side), there’s nothing a few Medjool dates can’t do to cover up those undertones and infuse it with some sweetness.
Another benefit of hemp milk is that if you use a high-speed blender (Vitamix or Blendtec), it doesn’t need to be strained through a nut milk bag! Nope, all that hemp-y goodness makes its way right into the milk, and you don’t end up with a container full of pulp that you forget to use.
Hemp is packed with protein, magnesium, zinc, and boasts the ideal ratio of omega 6 to omega 3 fats, making it a very nutritious plant milk option!
Watch how to make homemade hemp milk below:Print
Homemade hemp milk is as easy as 1, 2, 3. This chocolate hemp milk recipe is thick, creamy, and luxurious, and works perfectly smoothies and homemade lattes.
- 1 cup hemp hearts (also known as hulled hemp seeds)
- 4 cups filtered water
- 3 pitted Medjool dates, soaked in warm water for 10 minutes and drained if hard
- 2 tbsp cocoa powder or raw cacao powder
- Pinch of fine sea salt
- ¾ tsp pure vanilla extract
- Place the hemp hearts in a blender. Add the water, dates, cocoa powder, sea salt, and vanilla.
- Cover the blender with the lid and blend on high for 1-2 minutes, until very smooth and creamy.
- If you have a high-speed blender, straining the hemp milk is unnecessary. Simply pour the milk into an airtight glass jar or bottle and refrigerate for up to 5 days. Some settling will occur, in which case you should shake the bottle before each use. If you do not have a a high-speed blender, you may wish to strain the milk through a nut milk bag and either discard the hemp pulp or save it for another use (you can stir it into overnight oats, for instance!).
- Prep Time: 5 minutes
- Category: Beverage, Breakfast, Snack
- Cuisine: Vegan
Since I posted the how-to video on Instagram last week, I’ve already received some great feedback, and I’m so happy that you’re loving this recipe! A friend of mine works in a nut-free environment, so she made this to use in her morning smoothies. It’s certainly a great option for those who are allergic to nuts or have nut-free schools or workplaces. If you make this hemp milk, leave a comment below to let us know how you liked it, and post a photo to Instagram using #upbeetkitchen and @upbeet.kitchen so we can see!
Looking for recipes to use this hemp milk in? Try my Mayan Mocha, but omit the cashews! Or if you’re in search of something more summery, use it in my Fresh Town Chocolate Mint Smoothie or my Chocolate Cake Batter Smoothie!
Happy sipping, friends! See you back here tomorrow with a new salad recipe.