Hemp milk is an easy, homemade plant-based milk. This recipe uses maple and cinnamon for extra flavour, and there’s no straining or soaking required. Naturally dairy-free and nut-free.
While homemade, non-slimy oat milk is still eluding me, hemp milk is thankfully 100% within reach. I also always have my standby, no-soak, instant almond milk recipe in my cookbook. While I do really love plant-based nut milk recipes, I’m just really on a hemp thing this week! There’s more of its creamy goodness in the brussels sprout salad that I posted last week. Click here if you missed it. This maple cinnamon hemp milk is just a continuation of that love.
I’ve been using the hemp seeds from Together Hemp and they are so clean and fresh-tasting. They make such a lovely milk that (surprise!) froths extremely well for lattes. There’s no need to strain either! Perfect with a little espresso for a cozy morning drink. I have a discount code with them if you would like to try yourself: THEFIRSTMESS10
Flavouring your hemp milk! I used maple syrup and cinnamon here because I love those flavours with the nutty hemp seeds. You could also use cocoa powder and dates for a chocolate vibe. Simple vanilla and a splash of maple syrup makes for a great blank canvas. Whatever flavour you go with, this easy nut-free milk still comes together in 5 minutes (or less!).
I’ll leave you with the recipe and some links, a little Q&A, and some cooking inspiration today. Hope you’re doing great!
- “You live in the future. So do I. We all do. It’s human nature. However, there are times—such as during a pandemic—when this nature makes us suffer.” The entire How To Build A Life series in The Atlantic is really great.
- Sohla El Wylly has a new show on the Babish Culinary Universe YouTube channel! I always learned so much from her (unpaid) appearances on the BA YouTube shows, so I’m glad that her expertise will be front and center for our collective betterment.
- I’m really enjoying The Connect Podcast right now. If you’re into movies and enjoy laughing, I can’t recommend it enough.
- Big Meat Is Selling Veggie Burgers–But It’s Still Destroying the Environment
- I love seeing what inspiration Erin comes up with every week when people submit the pantry/produce odds and ends that they have on hand. So glad that there is a dedicated space for that advice on her new site!
Q & A:
- Recommendation for a minimal prep/minimal cleanup meal with some nutrition?
When I need comfort and nourishment with minimal work (a recurring mealtime theme for 2020), I love to make a creamy risotto-style dish with the quick cooking magic that is orzo. This one with broccoli, chickpeas, and lemon is so good. To make it extra easy, I recommend skipping the cashew cream step and just using a purchased unsweetened vegan creamer instead. Also, pre-cut broccoli is your friend sometimes.
- How to make a legume salad more interesting without cheese?
I love to add salted chopped nuts to legume salads as well as pickled/otherwise cured vegetables for a salty/tangy bite. Pickled chilis, pickled red onions, chopped kimchi, quick-pickled carrots/other veg, cured olives, capers, chopped sun dried tomatoes… lots of options! I also go heavy with fresh herbs and spices in legume salads.
- What methods of self-care are working for you right now?
I have been extremely bad about this lately. Just a busy and somewhat stressful season for us. The things that are working for me lately are very basic: not looking at my phone after 8pm, snuggling with my dogs for a few minutes, drinking enough water, reading a book for 15 minutes or so in the morning, and calling my mom.
- Favourite fiction book?
Right now I’m reading The Vanishing Half, and it’s outstanding. My favourite fiction work of all time is The Alchemist. There’s a great discussion between Paulo Coelho (the author) and Oprah here.
- What influence does your schooling have on your recipe development?
A lot, but not in the way you would expect. I learned a lot of basics (purely from the French/European-centric tradition of cooking) in culinary school. This was helpful! But my education really bolstered my ability to problem-solve and to ask meaningful questions during every step of the recipe development process.
THINGS I WANT TO EAT:
- Just plantains in general after reading this very thorough guide
- Chilli Cornbread with Crispy Broccoli
- One Pot Pumpkin Alfredo Pasta
- Crispy Bean Cakes with Harissa, Lemon and Herbs
- Easy Apple Butter
Maple Cinnamon Hemp Milk
- ½ cup hulled hemp seeds
- 2 tablespoons maple syrup
- 1 teaspoon coconut oil OR butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 ½ cups water
- I love the hulled hemp seeds from Together Hemp. They taste sweeter, cleaner, and just fresher than the more widely available ones I was purchasing before. I would recommend sourcing a local option for these if you are able to.
- I don’t think this milk requires straining personally! Of course, if you’re a texture-sensitive person, you can run it through a nut milk bag before bottling if you like.
- When the temperatures start cooling, I like to enrich my nut/seed milks with a bit of coconut oil. I find that this also helps with the froth-ability of the milk for coffees. Feel free to leave it out if you like.
- In an upright high speed blender, combine the hemp seeds, maple syrup, coconut oil, vanilla, cinnamon, sea salt, and water. Blend the maple cinnamon hemp milk until it’s completely creamy and smooth, about 1 full minute.
- Pour the maple cinnamon hemp milk into a sealable jar and keep it stored in the fridge for up to 5 days.