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Homemade Hemp Milk

Creamy, nutty hemp milk made from scratch in just 5 minutes with no straining required. This plant-based beverage is packed with omega-3 fatty acids and protein, perfect for coffee, smoothies, or enjoying on its own.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: Plant-Based
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup raw hulled hemp seeds
  • 4 cups filtered water
  • 2 to 3 dates pitted
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract optional

Equipment

  • High-powered blender
  • Measuring cups and spoons
  • Glass jars or bottles for storage
  • Spoon for stirring

Method
 

  1. Pour 1 cup of raw, hulled hemp seeds into your blender.
  2. Add 4 cups of filtered water directly into the blender with the hemp seeds.
  3. Add 2 to 3 pitted dates to the blender for natural sweetness.
  4. Add 1/4 teaspoon of sea salt and 1/2 teaspoon of vanilla extract to the blender.
  5. Secure the blender lid and blend on high speed for about 60 seconds, until the mixture turns completely smooth and creamy.
  6. Pour a small amount into a cup and taste, checking the thickness and sweetness. If too thick, add another 1/2 cup of water and blend for 15 more seconds. If too bland, add another date and blend again.
  7. Pour the hemp milk into glass bottles or jars. Optionally strain through a fine-mesh strainer, though most people skip this step.
  8. Refrigerate the milk for at least 1 hour before serving to let the flavors settle and the texture become silkier. Shake well before each use.

Notes

Homemade hemp milk stays fresh for 5 to 7 days in the fridge when stored in sealed glass bottles. Shake before each use as natural separation is normal. Use a high-powered blender for the smoothest texture. Dates can be substituted with 1 tablespoon maple syrup or honey. For unsweetened version, omit dates entirely.