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Hemp Milk

What you need: 

3 cups water
1 cup shelled hemp seed
2 tablespoons agave nectar

What you do: 

In a blender, blend all ingredients until smooth.
Check out this YouTube video I posted on it:
Source of recipe: Modified from Thrive by Brendan Brazier

Preparation Time: 
3 minutes
Cooking Time: 
Recipe Category: 


This came out super yummy! I used a cheap $19 blender, so I did have to strain it 2x through cheesecloth. Also, I think next time I will half the agave because it was just a tad too sweet for me.


I've heard that making one's own products is cheaper in the long run. So I decided to start making more of my staple items.

I've tried almond milk and love it so I decided to give this one a go...I was a little skeptical at first.

This is a fantastic milk alternative! I love the lite nutty flavor it gives coffee and my raw cereal!

Thanks for sharing this. ;)b

Oh a cool little tip here...Oster has a cool new little personal blender out on the market that is great for this type of job. It will even do hard nuts like almonds. The sports bottles are BPA free and you can buy as many as you need for whatever purposes. They are very inexpensive ranging between 20 & 30 dollars depending on sales. Extra bottles are about 15 dollars. On a more expensive note but also worth the investment is the Ninja line they will do pulpy whole veggie juice. Ninja's are more the poor man's Vita Mix ;).

Blessed Be


this was good  :> I stretched it with half almonds.


I make raw hemp milk using just 1/3 cup hemp seeds and 4 cups of water with a tiny pinch of salt. I guess it depends on how thick you like your milk to be, but I'm pretty satisfied with my recipe. It works well as a base for hot chocolate, in coffee, with cereal and of course in baking. Definitely a great flavor as well!


I'm going to try this. Have been waning to try making  my own milk alternatives rather then buying them. I hope it works in my food processor. Looks like you used a Vita Mix.


I've had store bought hemp milk and loved it. I will be trying this recipe soon. Thanks!

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