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!!!!!!!!

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Print Recipe!

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. 

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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

Homemade Vegan Eggnog

I’ve never been the biggest eggnog fan.

Homemade Vegan Eggnog | edibleperspective.com

I mean, how is a person who grew up on skim milk supposed to drink eggnog without choking? It was always a little too thick for my liking and I was never sold on the flavor.

I’d rather eat ice cream.

Homemade Vegan Eggnog | edibleperspective.com

My dad, however, loved the stuff. So every year I would take little sips of eggnog here and there just to confirm my distaste for it.

While it’s true I am slightly egg-obsessed, I would rather eat my eggs than drink them. The mixture I’ve whipped up is a thick, slightly sweet milk, spiced with nutmeg and vanilla. It tastes like a dream.

So while this is not like traditional eggnog much at all, it wins my vote by a mile.

Homemade Vegan Eggnog | edibleperspective.com

To make the “milk” base I used almonds and toasted coconut, which creates a rich and nutty base for this mixture. The coconut flavor is mellow but crucial. It doesn’t overpower but adds just the right amount of flavor to the milk.

For sweetness, we’re going au naturel and using dates. And whenever there is an opportunity to add vanilla to something I take it. In this recipe I actually just throw in a piece of the vanilla bean and blend it right in. This adds a lot more vanilla flavor with a lot less vanilla bean. Win.

Homemade Vegan Eggnog | edibleperspective.com

There are a few options for this drink, all depending on what you want.

1. creamy + smooth – Using less water to blend the mixture and straining with a nut milk bag will create a perfectly smooth and thicker nog. This will also result in a richer and sweeter flavor since you’re using less water. This version is in between the thickness of half & half and heavy cream.
2. thinner + smooth – Using more water and straining with a nut milk bag will create the consistency of a slightly thickened almond milk. The flavors will still come through enough, it just won’t be quite as thick. You’ll get more servings with this option.
3. super thick – You can achieve this two ways. You can leave the mixture unstrained (with heavy pulp), or you can strain the mixture and then add back in the exact amount of pulp you choose to thicken.

My favorite was option 1 or 2. Option 1 was definitely a bit richer, but you still got all the flavor with option 2. It really just depends how thick you want it to be.

Homemade Vegan Eggnog | edibleperspective.com

Oh, and don’t forget the booze. Sorry, not a rum fan.

Homemade Vegan Eggnog | edibleperspective.com

Print Recipe!

Homemade Vegan Eggnog

gluten-free, vegan // yields 3-6, 3/4 cup servings

• 1 cup shredded unsweetened coconut
• 1 cup raw almonds, soaked in water for 6-12 hours
• 2 – 3 1/2 cups water
• 8-10 medjool dates, pitted + soaked in warm water for 1 hour
• 1/2 – 2/3 whole vanilla bean, appx. 5-inches
• 1/2 – 1 teaspoon nutmeg
• rum or bourbon/whiskey

Preheat your oven to 325° F. Spread coconut on a rimmed baking sheet. Bake, stirring every 3 minutes until evenly golden brown. Keep a close eye so it does not burn. Let cool.

Rinse soaked almonds. Place coconut, almonds, 2 cups of water, soaked dates, and the vanilla bean into your blender. Turn on low, working to high and let blend for 1-2 minutes until fully smooth. Add more water if desired.

Note: The mixture will seem extremely thick with only 2 cups of water, but when the pulp is strained through a nut milk bag it will be the consistency of cream. Add another cup of water for a slightly thinner strained consistency.

Place a nut milk bag over a large bowl and pour the mixture into the bag, scraping all sides of the blender. Squeeze as much liquid through the bag as possible. Whisk in desired amount of nutmeg and serve over ice with a splash of your booze of choice (optional). Or, refrigerate (sans booze) in a sealed container for up to 3 days.

If a thicker consistency is desired, whisk in a few tablespoons of pulp.

Notes: This may take 1 trial before you figure out the exact consistency and sweetness you prefer. I liked using 3 cups, 9 dates.

I recommend using a nut milk bag for perfectly smooth nog (or nut milk) with no pulp. If you don’t mind a little pulp, cheesecloth or a fine mesh strainer will do the trick.

Using 2 cups of water will yield approximately 1 1/2 cups nog.

Using 3 cups of water will yield approximately 2 1/4 – 2 1/2 cups nog.

Homemade Vegan Eggnog | edibleperspective.com

Not sure what to do with your leftover almond/coconut pulp? Then check out my almond pulp crackers and bread recipes. They’ll turn out even more delicious with this vanilla, date sweetened pulp!

Ashley