What is the deal with calling nut milk “mylk”? I get the whole differentiation thing so as it is not confused with dairy milk, in the same way that “cheeze” isn’t confused with dairy cheese. But I don’t really like to do that. There are plenty of sources of milk (cows, goats, humans) that we all call milk, and we are just introducing plant-based sources of the same product. So I’m gonna stick with calling it milk. That’s what I think about it, anyway.
I have always dreamed of venturing boldly into the lifestyle of making my own milk completely from scratch and storing it instead of buying so much from the stores. It keeps the ingredient list down, the chemical list down, and the non-organic/whole foods down. I have made my own almond milk in the past, and while I am certainly no expert in nut milks, I like to make it and I learn more about the ingredients every time I do.
I had a crisis a few days ago when Mitchy and I were preparing to go to a friend’s bbq. We went to the store and stocked ourselves up on some Gardein sliders to bring on the outing, and when we got back home I decided to make some cupcakes as our side dish to bring. I pulled up my chocolate-pb cupcake recipe, and on the first line realized that I didn’t have any almond milk! I sure as hell wasn’t going back to the store that evening, and I didn’t have nearly enough time to soak the almond to make my own, so I decided I would need to get creative.
I scoured through my cupboards, and after a while I realized that I was milk-checking every item I saw:
“Date milk? No… Quinoa milk? No… Cashew milk? I don’t have time… Oat milk? I don’t have enough oats… Hemp seed milk?…”
I have a huge jar of hemp seed hearts that I don’t use very much, so I figured I might as well get creative with those.
So get creative I did. And with the help of a few dates and some water, I made some hemp milk to save the day!
The only thing that I would caution you about with this recipe is that I have constructed it specifically for baking. The hemp has a very strong smell, and if that is something that affects you while you’re eating, I would suggest adding some extracts to the milk to alter the taste/smell a bit.
I must tell you, however, that our tale does not end on a happy note. When I adjusted the ingredients for a new type of cupcake, I ended up accidentally adding about 1.5 cups of chocolate chips to the batter. I didn’t think much of it, but once they cooled, I tried to peel the wrappers and the chocolate chips had made the insides so gooey that the cupcakes just fell apart. It was very very sad, but we ended up making some veggie pinwheels with us (recipe post about those some day I’m sure) and they were pretty fab.
Hey, the important thing is that the hemp milk turned out great. Right?
- ♥ 1 cup hemp seed hearts
- ♥ 8-10 moist dates
- ♥ 4.5 cups water
- ♥ 1/4 teaspoon salt
- Toss the hemp seed hearts, dates, water, and salt into a high powered blender and blend until creamy and liquified.
- Use a nut milk bag or a thin cloth napkin to sift the milk. For a cloth napkin, drape the sides of the napkin over a container or jar, and pour the milk from the blender into the middle of the napkin in increments until it has all be sifted. Squeeze the bag/napkin to extract any excess liquid.
- Save the hemp pulp from the napkin for smoothies, etc.
- Once the milk is sifted into a container, it is ready to bake with.
- ♥ This is specifically hemp milk for baking with. If you would like to use this milk on cereal or to drink directly, I suggest adding to the ingredients in the blender: 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
- ♥ Feel free to add to this any extracts you would like to. It is all up to your preferences for it's taste!