Ditch the store-bought alternative milks! It is cheaper and healthier to make your own. And I promise it is very easy! All you need is a strong blender, a nut-milk bag/cheesecloth, and little spice and creativity to jazz things up!
I've purchased nut milk and coconut milk from the store, only to be disappointed by the unnecessary additives in the ingredients. I've made batches and batches of coconut milk too.... but why not seeds?! I did some experimenting and BAM! Nut milk seed to the rescue! Pumpkin seed milk is my favorite, but I've also made milk using sunflower seeds and flax seeds.
This is my basic pumpkin seed milk recipe. But you can throw in different spices, dates, vanilla, maple syrup, or even some veggies to create a variety and add different health benefits. Time to get creative in the kitchen!
-1 cup raw, organic pumpkin seeds (soaked overnight or 6-8 hours)
-3 cups filtered water (you can use 4 cups for thinner milk)
-1/2 teaspoon cinnamon (optional, add more to taste)
-pinch of sea salt
1. Put the pumpkin seeds in a bowl, cover with filtered water, and soak overnight (or for 6-8 hours) in the fridge.
2. Drain the pumpkin seeds and pour in blender.
3. Add 3-4 cups of filtered water, cinnamon, and sea salt to the blender.
4. Blend on high for a few minutes, giving your blender frequent breaks
6. Using a mason jar or glass container, put nut milk bag or cheesecloth partially inside so that the blender mixture can strain into the container/mason jar. But make sure to hang on to the other end of the nut-milk bag.
7. Pour mixture into the nut-milk bag and let strain for a minute or so.
8. Squeeze the remaining moisture from the nut-milk bag into the container (sometimes I will use a separate bowl because I find it easier to have more room).
9. Add more cinnamon, salt, or sweetener of choice to taste
10. Guzzle it down!! But do not really, because it is important to eat and drink things slowly to optimize digestion. That topic deserves its own blog post. Ha! :)