Hemp Milk (Mylk)
This recipe could not be easier - which is why we always encourage our customers to make their own hemp milk or mylk, if you prefer to call it. Rather than going for the store bought/ tetra pack kind - which ultimately contain more fillers and preservaties than hemp seeds. This recipe really only calls for 2 ingredients, with options to sweeten or flavour it - but personally I find it perfect as it is!
- 1/2 cup hemp seeds
- 3-4 cups water (use less water for thicker, creamier milk!)
- 1 pinch sea salt
- 1 whole date, pitted (optional // for sweetness // or 1 Tbsp (15 ml) maple syrup)
- 1/2 tsp vanilla extract (optional)
- 2 Tbsp cocoa or cacao powder (optional)
Add hemp seeds, water, salt, and any additional add-ins (optional) to a high speed blender. Blend for about 1 minute or until the mixture seems well combined.
Scoop out a small sample with a spoon to test flavor/sweetness. Add more dates, salt, or vanilla as needed.
Pour the mixture directly into a serving container. You can strain it, but because the seeds are already hulled it doesn’t need it in my experience. If straining, pour over a large mixing bowl or pitcher covered with a nut milk bag or cheesecloth.
Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days. Enjoy cold (and shake well) for best results. It's delicious straight from the jar, in smoothies, over granola or in chia puddings.