Improved Almond Hemp Milk

So...I've been making my almond hemp milk for over 6 months now and have learned a trick or two that has resulted in an even better product! I didn't think it could get better before, but boy was I wrong.

Tip 1: Blend all the ingredients (including sweetener) before running it through the nut milk bag.

This should have been obvious to any seasoned nut milk makers, but I had not a clue. The result is a silkier, smoother milk which heats beautifully. Not to mention there's no pesky pulp left in the bottom of the glass.

Tip 2: You can add more water without compromising the flavor of the milk.

I have found that adding an additional cup of water stretches the milk at least another day for me and I don't have to make as many batches.

Tip 3: A masticating juicer can help you make nut milk.

If you have a masticating juicer like I do, I like to run the nuts and seeds through the machine with water like I'm making juice. This started out of laziness to avoid my least favorite task of milk making: straining the nut milk bag. But I also feel like it gets more out of the nuts because of how dry the resulting pulp is. I also like how much quicker the mixture strains through the nutmilk bag after adding sweetener.

I have updated the instructions below and included a second set method for making this delicious milk.

Almond Hemp Milk

Ingredients

• 1 C raw almonds, soaked overnight
• 3 tbsp raw hemp seeds
• 4-5 C water
• 1/2 vanilla bean
• 3 Medjool dates
• Pinch of salt

Method #1

1. Combine all ingredients in a high-speed blender, blending until smooth, about 45-60 seconds.
2. Strain the liquid in a nutmilk bag or fine sieve.
3. Pour in a pitcher or container for storage and refrigerate. Use within 5 days.

Method #2

1. Using a masticating juicer (such as a Breville Slow Juicer or Hurom), slowly run the almonds and hemp seeds through the juicer while pouring 2 cups of water through the machine.
2. Once the nuts and seeds are done, pour the remaining water through the juicer to flush out any remaining nut milk.

Pour the nut milk into a high speed blender along with the remaining ingredients. Blend until smooth, about 45-60 seconds.

3. Strain the liquid in a nutmilk bag or fine sieve.
4. Pour in a pitcher or container for storage and refrigerate. Use within 5 days.

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Almond Hemp Milk

I recently had the most amazing and inspiring meal at a local restaurant I had read about on a vegan blog. What I loved about Prasad was that they offered simple vegetarian/vegan food with minimal fuss, yet incredible flavor combinations I'd never have thought of on my own. While I only had a breakfast bowl and drink, I walked away feeling inspired to try making some of their menu items on my own.

This almond hemp milk was inspired entirely by Prasad. The iced dirty chai latte I had featured the milk which was incredibly smooth and delicious. I've been on the hunt for a non-dairy milk alternative for a long time now; store bought or homemade, nothing seemed to work well for drinking plain, putting on oatmeal, or serving with coffee until this! I love this recipe so much and have made 4 batches (including one double batch) in the past week. These two ingredients play so well together--the extra fat from the hemp strengthens the lighter almonds, and the almonds mask the flavor of the hemp. And best of all, it makes for a great latte, hot or iced.

Almond Hemp Milk

Ingredients

• 1 C raw almonds, soaked overnight
• 3 tbsp raw hemp seeds
• 4 C water
• 1/2 vanilla bean
• 3 Medjool dates
• Pinch of salt

Method

1. Combine the almonds, hemp seeds, and water in a high-speed blender. Blend until smooth, about 45-60 seconds.
2. Strain the liquid in a nutmilk bag or fine sieve, then return the liquid to the blender and add the remaining ingredients.
3. Blend the mixture again until smooth.

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