Raw Chai Pumpkin Seed Milk

Ingredients

  • ½ cup raw pumpkin seeds, soaked
  • 2 cups of filtered water (divided)
  • ½ tsp cinnamon
  • Pinch of nutmeg
  • 1 tsp vanilla
  • 1 tbsp pure maple or rice malt syrup – NOT stevia as this doesn’t tend to blend as well

Preparation

  1. Soak the pumpkin seeds in 1 cup of water overnight (min6 hours) • Strain the seeds & rinse thoroughly with filtered water

  2. Place the soaked seeds in a high-speed blender. Add 1 cup of water and all the remaining ingredients, before blending on high for a few minutes until everything is smooth • Strain the mixture through a nut milk bag or cheese cloth (you can even use a very fine mesh strainer but nut milk bags are better as you can squeeze out much more milk)

  3. Strain the mixture through a nut milk bag or cheese cloth (you can even use a very fine mesh strainer but nut milk bags are better as you can squeeze out much more milk)

  4. Store the leftover pulp in an airtight container in the fridge for later use

  5. Enjoy the creamy milk cool or slightly warmed for winter (not raw)

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