Hot Chocolate with Hemp Seeds: A Warming Dessert in a Cup

Hot chocolate with hemp seeds stands somewhere between a drink and a dessert. The milk from hulled seeds has a nutty, slightly earthy flavor that, combined with dark cocoa, creates a profile deeper than that made with cow’s milk. You blend the base from scratch in five minutes, and the chocolate itself takes another seven. I will show you how to avoid overheating the hemp milk, which cocoa to choose, and what to do with the pulp that remains on the sieve. I will also honestly state how much of the nutritional value of the seeds actually makes it into the cup, as recipes usually count it as if you were drinking the whole seeds along with the drink. Along the way, I will separate two products that are often mixed up in culinary recipes: seeds and hemp flour.

KEY INFORMATION
• Hemp seeds of the Fedora variety contain about 270 mg of magnesium per 100 g of dry matter (Siano et al., Molecules 2018).
• These same seeds contain 24.8% protein and 24.5% fat, while the cake flour has 30.7% protein with 13.6% fat.
• The omega-6 to omega-3 ratio in seeds usually ranges from 2:1 to 3:1 (Callaway, Euphytica 2004).
• After straining the milk, a large portion of the seeds remains on the sieve, so the drink does not inherit their composition in full.

Why do hemp seeds go well with hot chocolate?

Because they have a nutty-earthy profile that aligns with cocoa, and enough fat to create a creamy base from water. Plant milk from hemp seeds does not require any thickeners: just a blender and a sieve. It is the fat that gives the drink the density that oat or rice milk usually lacks.

The seeds also contribute minerals. Siano et al. (Molecules, 2018) measured the Fedora variety seeds and reported about 270 mg of magnesium and 250 mg of potassium per 100 g of dry matter. Magnesium and potassium were the two most abundant macronutrients in their analysis. The measurement covers one variety, so treat it as an order of magnitude, not a norm for every package. The seeds are practically devoid of sugars: in the measurements by Mattila et al. (Plant Foods for Human Nutrition, 2018), out of 34.4 g of carbohydrates in 100 g of dry matter, as much as 33.8 g is fiber.

The fat in the seeds is mostly polyunsaturated fatty acids. Callaway (Euphytica, 2004) states that the omega-6 to omega-3 ratio in them usually ranges from 2:1 to 3:1, and Siano’s measurement on the Fedora variety gives a value close to 3:1. A review by Rizzo et al. (Foods, 2023) notes that hemp is one of the few plants that also provides gamma-linolenic acid. None of these studies examined drinks, so treat this as a description of the raw material, not the finished chocolate.

Seeds or hemp flour for chocolate milk?

For the drink, choose seeds, not flour. Hemp flour has more protein, but it is made from the cake after the oil has been pressed out, so it lacks the fat that is responsible for creaminess in this recipe. When mixed with water, it will produce a gritty and rough drink instead of a smooth one.

Siano et al. measured both products of the same variety, using the same method and in the same laboratory, so the differences are evident without conversions.

These two columns are often mixed up in culinary recipes, leading to confusion about the protein content in hemp. For hot chocolate, the row with fat is the most important: you need an emulsion, and the oil trapped in the seed creates it. Save the flour for baking, for example for hemp seed truffles, where the fat is provided by the chocolate. If you want to stick with seeds and the drink turns out too thin, add half a tablespoon more instead of reaching for the flour.

What do you need for hemp hot chocolate?

There are eight ingredients, half of which are spices. You won’t find hulled hemp seeds today at Bucha’s store: they are not in any category, just like hemp flour, protein powder, and food oil from seeds. For this ingredient, go to a health food store; you usually have the rest in your cupboard.

• 5 tablespoons of hulled hemp seeds, about 75 g, for the milk
• 400 ml of cold, filtered water
• 2 tablespoons of natural or raw, non-alkalized cocoa
• optionally 2 to 3 pieces of chopped dark chocolate with 70% cocoa content
• 1 teaspoon of honey or maple syrup
• a pinch of cinnamon and a pinch of sea salt
• optionally a pinch of chili or cayenne and a pinch of vanilla
• 1 teaspoon of raw hemp seeds for sprinkling

A fine sieve is needed, and cheesecloth or a nut milk bag works better than just a strainer. Without this, the drink will have pulp that settles at the bottom of the cup. Choose your cocoa wisely, as it determines the character of the drink; we wrote separately about the differences between types of beans in our post about the properties of cocoa.

How to make hemp hot chocolate step by step?

The whole process takes about 12 minutes and has one bottleneck: the temperature of the milk. When boiling, the fat emulsion breaks down, the milk becomes watery, and a film forms on the surface. Keep your hand on the pot and remove it as soon as it starts to steam.

1. Blend the seeds with cold water and a pinch of salt for 90 seconds, strain through cheesecloth, and squeeze out the remaining milk.
2. Heat the milk over medium heat to about 70 degrees, or until the first steam appears, and do not let it boil.
3. Whisk in the cocoa until the last lump disappears, then add the chopped dark chocolate.
4. Reduce the heat, add honey and cinnamon, optionally also chili, and keep for a minute, stirring.
5. Pour into two cups and sprinkle with raw seeds, cocoa, and cinnamon.

The sieve will have moist pulp left, and this is not waste. It contains some protein and practically all the fiber from the seeds, so the finished drink does not inherit the composition of the seeds in a one-to-one ratio. Mix the pulp into oatmeal, batter, or pancakes on the same day. If you want the full composition in the cup, do not strain the milk at all; just blend it longer and accept a thicker, slightly grainy consistency.

How to modify this recipe to your taste?

The base of hemp milk and cocoa is dark and savory, so it holds up well to spicy and aromatic additions. Change one thing at a time, as cocoa quickly overshadows everything else.

The Mexican version includes a pinch of cayenne and a quarter teaspoon of smoked paprika added at the very end. The spiciness and smoky aroma combine with the nutty milk to create a warm and thick profile. The protein version is made by mixing in a tablespoon of hemp powder after removing the pot from the heat; the taste changes very little, as the powder comes from the same seed. The evening version is the finished chocolate in a cup, cooled below 60 degrees, with a drop of CBD oil. The fat in hemp milk is a good carrier for it, and how many drops fit per serving, check on the packaging of the specific product from the oils category.

We noticed in tests that a teaspoon of raw seeds sprinkled on top after pouring into the cup does more than it looks. The seeds remain crunchy, do not soften in the hot liquid for the first few minutes, and provide a contrast that the drink itself lacks. If you throw them into the pot earlier, they will simply disappear. A similar technique was described in chocolate truffles.

Frequently Asked Questions

How much protein does hot chocolate with hemp seeds have?

This cannot be given as a single number, as some protein remains in the pulp on the sieve after straining, and the amount depends on how much you squeeze the cheesecloth. The hulled seeds themselves have 35.9% protein in dry matter (House et al., 2010). The drink inherits only a portion of this.

Is hot chocolate with hemp seeds sugar-free?

In the basic version, yes: you sweeten to taste with honey, maple syrup, or stevia, and you can skip it. The seeds themselves contribute negligible amounts of sugars, as out of 34.4 g of carbohydrates in 100 g of dry matter, 33.8 g is fiber (Mattila et al., 2018). Sugar is only added by the chocolate.

What cocoa should I choose for hemp hot chocolate?

Natural or raw cocoa pairs best with hemp milk, as its acidic, fruity note balances the nutty background of the seeds. Dutch cocoa, which is alkalized, is darker and milder in flavor, resulting in a rounder but less pronounced drink. The choice is a matter of taste, not quality.

Can you add chili to hemp hot chocolate?

Yes, it is a classic combination and works exceptionally well with hemp milk. A pinch of chili or cayenne added at the end of cooking enhances the warming sensation and brings out the bitterness of the cocoa. Start with a really small amount: you can always add more, but diluting a too spicy drink can only be done with another portion of milk.

What to do with the pulp after straining the hemp milk?

Do not throw it away. It contains fiber and some protein from the seeds, and the taste is mild and nutty. Mix the pulp into oatmeal, batter, or oatmeal cookies on the same day. The pulp is moist and fatty, so it spoils quickly in the fridge.

This article is for informational and educational purposes and does not replace consultation with a doctor. If you are pregnant, breastfeeding, taking medications, or have chronic conditions, consult the use of supplements or herbs with a specialist.

Author: Michał Waluk · Published: 2026-06-22 · Updated: 2026-08-16