Pumpkin Spice Hemp Milk
/Can we not talk about the embarrassing amount of time that's gone by since my last post?
Perfect! Thank you. I love you guys so dang much for understanding.
Part of the reason it's been awhile since my last post is that my recipe ideas have been few and far between. For the past few months all of my creative energy has been going into photography. So rather than try and force a recipe I waited until I came up with something that was worth sharing. And also until I had time to share it.
Although it still feels like summer in Colorado, I have fall on the brain. Possibly my favorite time of year. Jeans, sweatshirts, pumpkin in everything. The absolute best.
I was trying to think of how to use pumpkin in a fresh, new way this year. In the past I've used it in a single serving muffin, buckwheat bakes, breakfast cookies, granola, the best ever pumpkin oatmeal, pumpkin oatmeal cookie s'mores, milkshakes, pumpkin spice swirl brownies, soft batch cookies, and almond butter cups. For the love of pumpkin.
So how could I change things up this year?
Um. Hello. Pumpkin spice hemp milk! I was thinking about hemp milk and how it has a naturally earthy flavor. And also how it's loaded with healthy fats and so many other nutritional benefits. But I know some people aren't the biggest fans of its earthy taste. So my thinking was, maybe the pumpkin spices would compliment but also help mask the hemp flavor. And it did just that!
You can still taste the hemp but the pumpkin spice flavors blend together perfectly.
But juuuust in case you think hemp milk tastes like dirt (it's fine, I understand), I also made pumpkin spice almond milk using blanched almonds. (Check the tips below the recipe!)
BTW - If you didn't know, blanched almonds are THE WAY TO GO when making homemade almond milk. (I discovered this when I made Vanilla Bean Almond Milk awhile back.) Using blanched almonds will avoid that bitter, funky flavor caused by the skins of almonds. You can either buy blanched almonds or soak raw almonds for 8+ hours and easily remove the skins. You won't believe the taste!
The milk (both versions) thickens up quite a bit, especially once refrigerated. The thickness lands somewhere between your average nut-milk and a smoothie. I have been pouring it over granola, using it when cooking oatmeal (with a bit of water), and enjoying it as a post-workout recovery drink. The hemp version is especially packed with protein, healthy fats, magnesium, iron, and other important minerals. It also gets a big boost of vitamin A from the pumpkin and anti-inflammatory properties from the turmeric.
Plus it tastes like liquid pumpkin pie!!!!!!!!
Pumpkin Spice Hemp Milk
gluten-free, vegan, nut-free, refined sugar free // yields: appx. 32oz
- 4-5 medjool dates, pitted
- 3 cups water
- 1 cup hulled hemp seeds (aka: hemp hearts)
- 1/2 - 3/4 cup unsweetened pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 1 - 1 1/4 teaspoon cinnamon
- 1/2 - 3/4 teaspoon ginger
- 1/2 teaspoon turmeric (optional)
- 1/4 - 1/2 teaspoon nutmeg
- 1-2 small pinches clove
- pinch of salt
Soak the pitted dates in a small bowl of hot water for 10-20 minutes. Make sure you're using fresh dates (they should be sticky/gooey) for this recipe.
Place the soaked dates along with all other ingredients (starting with the lesser amount for the pumpkin + spices) in your blender. Turn on low and work up to high, blending for about 1 minute. You want to make sure the dates are fully incorporated. Taste and add more spices if desired. (I preferred the higher measurement for each.) For a slightly thicker texture, add another 1/4 cup of pumpkin.
Pour into an airtight jar and keep refrigerated for up to 3 days. Shake well before using.
Tips:
- This will also work with sweet potato puree and butternut squash puree.
- The turmeric was added for its nutritional benefits and to enhance the yellow-orange color.
- If you're not going to use all of the milk, pour into ice cube trays to freeze then store the cubes in a freezer bag. Or, pour into a freezer bag and squeeze excess air out. Lay flat on a freezer shelf until frozen. Thaw in the fridge when desired.
- For less hemp flavor, blend the water and hemp seeds together first. Then strain the hemp milk into a large bowl using a nut milk bag. Save or discard the hemp pulp. Rinse out your blender. Pour the strained hemp milk back into your blender and proceed with adding the other ingredients.
- For the Pumpkin Spice Almond Milk version: Use 1 cup blanched almonds instead of hemp seeds. Use 3-4 medjool dates. All other ingredients stay the same. First, blend the almonds and water together. Place a nut milk bag over a large bowl and pour the milk through. Gently squeeze to help strain the milk. Save or discard the almond pulp. Rinse your blender and place the strained almond milk back in the blender. Proceed with adding the other ingredients and blending. Taste and adjust as desired. Refrigerate for up to 3 days in an airtight container.
I'm already working on a few new breakfast recipe ideas for the coming weeks. I am not anticipating another 1 1/2 months of silence, so check back soon! Somewhat soon. Like in a week! Hopefully! You guys rule.
Happy Monday. Now go make this milk.
Ashley
