Uuuuuhhhh what now?
Hemp milk! It’s 40 different kinds of awesome. So, for the vegans out there, and for those of you who are lactose intolerant, you likely drink some kind of milk substitute. It’s easy enough to buy in the store; and the variety is staggering. There’s rice milk, almond, cashew, soy, coconut and yes, even Hemp Milk (I normally look for Manitoba Harvest, as they are Canadian). These milks (or Mylks, there’s a ton of controversy about what they should be called) are actually really easy to make at home for a fraction of the cost.
The other great thing about making your own milk is that you don’t have to worry about any preservatives that might be included in your beverage. You get to make them how you like them; preservative free, sweetened, not sweetened, flavored, not flavored, it’s up to you.
The reason why you might wanna consider hemp is two-fold: first off, lots of people have nut allergies, making almond and cashew milk no-gos. Soy? Similar story. Hemp is a seed, though, and a lot less people are allergic to those. Additionally, hemp packs quite a lot of protein–more than flax and more than chia. Just one 30 gram serving has 10grams of protein!
I use hemp hearts all the time; I roll them into energy bars, I add them to my morning smoothie, and I sprinkle them on salads.
Hemp milk would be great for baking with, adding to your coffee, or having on your morning oatmeal.
Here’s how: