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.
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.