Sadly for me, I have been a victim of the common cold for the past few weeks and have been able to taste little, if anything at all! For that reason, I regret to say that this review is a little overdue.
Nevertheless, a few weeks ago, the lovely guys at Braham & Murrays sent me a sample of their new product, Good Hemp! I was absolutely thrilled to have the chance to be one of the first to try this healthy new milk alternative.
Probably best known for their widely reputed Good Oil – a blend of top quality oils, delivering not only flavour but a whole ream of health benefits – they have now expanded their sights into the field of non-dairy milks, with Good Hemp hitting the shelves earlier this month.
Good Hemp is a refreshing new milk alternative that boasts an impressive nutritional status, providing you with up to 50% of your RDA for Omega 3 and 6. Unsurprisingly, as the name would suggest, this new milk is made from the hemp seed and ideal for those with a soya intolerance who still want an easy vegan source of nutrients. Made entirely from UK-grown hemp, it not only offers some great health benefits, it is also great for the planet!
Good Hemp has a creamy smooth taste and is delicious on most cereals. I use the word ‘most’ because it does have a very distinct flavour and as such, the choice of cereal makes a difference to the overall taste. For similar reasons, I do not feel it works well in tea as it completely overpowered the flavour.
However, as with most milks, Good Hemp worked successfully in baked goods. I have yet to try it in more delicately flavoured recipes such as sauces or custards but I look forward to experimenting. As a stand-alone beverage, the initial taste was light and nutty with a very slight graininess but the main drawback was that it did have a vaguely fishy aftertaste which, unfortunately, rather mars the overall enjoyment of the drink.
All in all, I believe that Good Hemp has a lot of potential. I won’t be using it as my everyday staple but used in cooking and given the right dish I believe that the modern-day gastronome will find a very valid place for it in the kitchen.
I don’t think this will replace my usual soya milk, but it will definitely be a welcome addition to the many brands I frequently favour.
Your mention of the fishy aftertaste confirmed my fears about this milk, which I haven’t tasted yet. And don’t think I will…
For me, nothing beats Vanilla Rice Dream. I use it all the time. I know it has no real nutritional value, but all the other stuff I eat makes up for that. It just tastes so good! The family insists, however, that I use soya milk for custard and cheezy sauce.
Hope the cold is completely gone now. It’s a horrible illness in the winter, but it seems all wrong to have it in the ‘summer’. o(