Non-Dairy Pumpkin Seed Milk Recipe
2+ servings or all
- 1/2 cup soaked pumpkin seeds
- 2 cups water
- honey, maple syrup or Sucanat (optional)
1. In a blender, mix 1/2 cup of soaked pumpkin seeds with 2 cups of water at high speed until smooth.
2. Over a large glass bowl or pitcher, strain mixture through a cheesecloth, twisting and squeezing from the top down. Set pulp aside. If you like, sweeten the milk with honey, maple syrup or Sucanat.
You can use any grain, seed or nut to make your own milk. Just follow the basic soak-blend-strain steps, sweeten to taste if you like, and enjoy. Try oats, Brazil nuts, sunflower seeds and more.
For extra iron, stir 1 to 2 teaspoons of blackstrap molasses into your milk.
Blend or stir in fresh berries or cacao powder for a fruity or chocolate-y milk.
Add fresh vanilla bean or extract, ground cinnamon or ground cardamom for extra flavor.
For more deliciousness, try toasting nuts and seeds before blending.