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Maple Cinnamon Hemp Milk

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!
Course Basics, Beverage
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword 5 ingredients, blender, cinnamon, coconut oil, hemp seeds, maple syrup, quick
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3 Cups
Calories 198kcal



  • 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


  • 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.


Serving: 1cup | Calories: 198kcal | Carbohydrates: 11g | Protein: 8g | Fat: 13g | Fiber: 1g | Sugar: 9g