Making pumpkin seed milk at home is easier than you think. You only need a handful of ingredients and about 10 minutes. That is it.
No fancy equipment. No complicated steps. Just simple, fresh milk you can make in your own kitchen.
What You Need
- 1 cup raw shelled pumpkin seeds (hulled pumpkin seeds work best)
- 3 to 4 cups of fresh water
- A pinch of salt
- 1 teaspoon honey or maple syrup (optional)
- Half a teaspoon of vanilla (optional)
How to Make It
- Soak the seeds. Put your raw pumpkin seeds in a bowl and cover them with water. Let them soak for at least 4 hours. Overnight is even better. Soaked pumpkin seeds blend smoother and are easier to digest.
- Rinse well. After soaking, drain the water and rinse the seeds under fresh water. This removes any bitterness.
- Blend. Add the soaked seeds and 3 to 4 cups of fresh water to a blender. Blend on high for about 1 to 2 minutes until it looks smooth and creamy.
- Strain. Pour the blended liquid through a nut milk bag or a clean thin cloth. Squeeze out as much milk as you can. The leftover pulp can be dried and used in cooking.
- Add flavour. Stir in a pinch of salt and any sweetener or vanilla you like. Taste and adjust.
- Store it. Pour into a glass bottle and keep in the fridge. It stays fresh for up to 4 days. Always shake before drinking as it separates naturally.
Quick Tips
- Use hulled pumpkin seeds for a smoother, creamier milk
- The longer you soak, the smoother the milk turns out
- Use less water for thicker milk, more water for a lighter drink
- Add a date instead of honey for a natural sweetness
- Do not throw the pulp away — add it to smoothies or baked goods
That Is All There Is to It
This pumpkin seed milk recipe is simple, quick, and worth trying. Once you make it the first time, it becomes second nature.
Drink it on its own or use it in smoothies. It works great in all of them.
