Homemade Maple Hemp Milk (with Creamer Option)
Prep time
Total time
I make small batches of this maple hemp milk as it's very easy to make and tastes best within the first couple of days. If preferred, you can double the batch, refrigerate and optimally use within 3 days. This recipe is adapted from the Healthy Hemp Mylk and Happy Hemp Creamer recipes in my flagship book, Go Dairy Free: The Guide and Cookbook.
Recipe type: Drinks
Cuisine: American
Serves: 2¼ cups
  • ½ cup shelled hemp seeds
  • 2 cups water, divided
  • 2 tablespoons maple syrup, or to taste
  • ½ teaspoon pure vanilla flavoring or extract
  • Pinch sea salt
  1. Place the hemp seeds in your blender with half of the water. Blend until relatively smooth and creamy, 1 to 2 minutes. You will still see some little bits of hemp seed, that's okay.
  2. Add the remaining water, maple syrup, vanilla, and salt and blend until relatively smooth and creamy.
  3. Strain the maple hemp milk through a nut milk bag or (my method) through a sieve lined with a few layers of cheesecloth. Squeeze to extract all of the creamy goodness.
  4. If chilling any leftovers, stir before serving - it will separate a bit.
Hemp Creamer Option: Increase the hemp seeds to ¾ cup and reduce the water to 1½ cups.

Hemp Seed Pulp: There shouldn't be much remaining after you strain the hemp milk as hemp seeds do blend up fairly easily, but any pulp from your cheesecloth or nut milk bag can be tossed into oatmeal or baked recipes (such as granola or muffins).
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/maple-hemp-milk-recipe