Chai-Spiced Pumpkin Hemp Seed Milk
Ingredients
- 1/2 cup raw pumpkin seeds, soaked
- approx. 1.5 tbsp of @foodtonourish hemp seed butter
- 2 cups of filtered water (divided)
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1 tsp vanilla
- 1 tbsp pure maple or rice malt syrup
Preparation
Soak the pumpkin seeds in 1 cup of water overnight for at least 6 hours
Strain the seeds and rinse thoroughly with filtered water
Place the soaked seeds in a high-speed blender, add 1 cup of water and all the remaining ingredients, then blend on high for a few minutes until smooth; use pulsing if available
Strain the mixture through a nut milk bag or cheese cloth to extract the milk
Store any leftover pulp in an airtight container in the fridge for later use
Enjoy the milk cool or slightly warmed, noting it's not raw when warmed
