{Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free, SCD-Friendly}
After sharing a pumpkin cheesecake and a carob pumpkin tart with you earlier this week, I figured I’d keep the pumpkin theme going but share something on the simpler side: a DIY spiced pumpkin seed milk — 2 ways. It’s a really delicious and versatile alternative for a dairy-free milk, and it’s also a nut-free milk, so those with dairy and nut allergies can enjoy it too, which is my favorite part ;) . It’s wonderful on its own, flavored with chocolate, chilled, or warmed. It can also be used to make an awesome pumpkin spice latte if you use it as the non-dairy milk base in a recipe like this = yum!
This is the chocolate version of this DIY spiced pumpkin seed milk. You can see the regular spiced pumpkin seed milk version in the photo above.
I’m sharing a small batch recipe meant for personal use as I like to make this fresh each time, but feel free to double or triple the quantities for a larger batch (see notes on storage at the end of the recipe). I absolutely loved the chocolate pumpkin seed milk (possibly my favorite chocolate milk to date), but the plain spiced pumpkin seed milk was really a treat too, so I decided to share both versions with you.
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DIY Spiced Pumpkin Seed Milk — 2 Ways
Prep Time: 17 mins- Cook Time: 2 mins
- Total Time: 19 minutes
Yield: 1 cup
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Pin RecipeIngredients
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).
Enjoy!
xo Audrey
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This post contains an affiliate link to: Vitamix blender.
Hey I tried to make pumpkin seed milk. I had the seeds soaking for two nights (in room temp, should i have had them in the fridge?) and rinsed them well after. There is a weird smell however and it makes me wonder whether i spoiled my milk/seeds.
Hi Meri, yes, the smell would be an indication that they may have gone off. The soaking time should usually be no longer than a few hours or overnight (i.e. 8-10 hours), as otherwise the seeds can sometimes become moldy while sitting in water. I wouldn’t drink it in this case just to be safe.