Rich & Creamy Hemp "Mylk"

Milk alternatives have increased in popularity over the years to include rice, almond, oat, soy, hemp, and sunflower to name a few.  While these products are tasty and convenient, have you ever tried fresh nut or seed mylk?  An extra delicious and wholesome treat, these freshly made mylks do not contain any stabilizing ingredients and are unpasteurized increasing the nutrients we receive from them.  If you would like to give it a try, it is easier than you think! This recipe is for hemp mylk.  Hemp seeds do not require any soaking making it a quick and easy mylk to make.  Hemp seeds are also a perfect mix of Omega 3 to Omega 6 fats, and are a fantastic source of phytonutrients and protein.  This mylk is almost cream like and can be used cold or warm anyway you would use milk.  It is especially good in smoothies, on oatmeal, or used to make a creamy pasta dish or warm smoothie elixirs.  Stay tuned and we will share our pasta sauce and elixir recipes!

You will need:

½ cup hemp hearts

a tiny pinch of Himalayan sea salt

1 TBSP of maple syrup

½ of a vanilla pod (just the inside scraped out) or ½ tsp vanilla extract

4 cups of spring water (or filtered water)

a nut mylk bag fitted over a sieve set over a stainless steel bowl (the sieve is optional, but helpful!)

Place all of the ingredients in a blender and blend for 1-2 minutes (1 minute is enough if you have a high powered blender).

Pour the mixture into your nut mylk bag system.

When most of the liquid has drained into the bowl, take the bag off of the sieve and squeeze it well to get out every drop!  The left over bits can be saved and put into your smoothie or added to a baking recipe.  You can freeze these bits if you are not going to use them right away.

Store the mylk in a jar in the fridge for up to three days.

There are so many variations of nut and seed mylks.  Experiment and enjoy!

Posted by Amy Buckman