DIY Spiced Pumpkin Seed Milk -- 2 Ways
For when you're craving pumpkin themed recipes...Try this simple, DIY spiced pumpkin seed milk -- 2 ways. Dairy-free and no refined sugar. Delicious!!
- Prep Time: 17 minutes
- Cook Time: 2 minutes
- Total Time: 19 minutes
- Yield: 1 cup
- Category: Drinks
- Method: Blender
- Cuisine: Refreshment
Ingredients
Spiced Pumpkin Seed Milk:
- ½ cup raw pumpkin seeds (pepitas) — soaking in 1 cup water
- 2 cups water, divided
- ½ tsp cinnamon
- 1/16 tsp cloves
- 1 tsp vanilla
- 1 – 2 tbsp maple syrup {I only used 1 tbsp}
Chocolate Pumpkin Seed Milk:
- add 1 ½ tbsp cocoa powder to the above ingredients
Instructions
- Soak pumpkin seeds in 1 cup water overnight or at least for a few hours (see notes at the end for a quicker version)
- Strain the seeds. Place them in a blender (a high power blender, like a Vitamix is best). Add in 1 cup water and all remaining ingredients. If you want a chocolate milk version, add in the cocoa powder too. Blend on high for a few minutes until everything is smooth.
- Strain contents through a nut milk bag (squeeze out as much as you can) and enjoy the resulting milk!
Notes
Alternative Directions for a Quick (Not Raw) Version: Instead of soaking overnight, place nuts into a bowl and cover with boiling water. Let soak for 15 minutes, then strain and blend as per recipe directions.
Use remaining pulp in baking or compost.
If you make a larger batch, store leftovers in the fridge. It will keep for 3 days. You may need to give it a shake if it separates a bit the next day (which is natural).
