I would have thought I'd have my opinion on milk figured out by now, but I don't.
And because I cannot decide if my image of the good life involves domesticated mammals, I am trying to limit my dependence on their products. Just in case.
I've dabbled in other nut milks, but hazelnuts and almonds seem to be in a lot of trouble these days, so I've been shying away from them.
Hemp milk has been a pleasant alternative. The process is quick and easy, and the milk has a nice, mild flavour. I also feel better about the sustainability of hemp products.
I add vanilla and salt for flavour, and spirulina or chlorella for fun and colour...and health, I guess. Mostly, I use hemp milk in tea and hot chocolate, but I have used it for making pancakes and some baked goods, without incident. It's good for cold drinks too, like chocolate milk!
I'm going home to Ontario in a few weeks, to kiss my dogs, my family and the warm lake water!
Green Hemp Milk
(makes 1 ½ -2 cups)
- 50 grams hemp hearts
- 1 ½ -2 cups water
- 1 tsp spirulina or chlorella powder
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- honey to taste (optional)
1. Blend all ingredients together.
2. Strain through a fine sieve.
3. Store in a sealed container in refrigerator—it will keep for a few days.
- Straining is optional, especially if you have a good blender. I don't have a good blender, and I find it separates less in my tea when I strain it.
- I give the hemp pulp to my dog as a treat. She loves it, and, according to a quick Google search, all of the ingredients are quite good for her.
- I only add honey if I intend to drink it on its own (vs in a sweetened tea).
- I haven't had my milk go bad yet, but I also haven't kept it for more than 3, maybe 4 days.