Mint Milk with Ashwagandha

Mint Milk with Ashwagandha
Vegan, Vegetarian, Dairy Free
Store in an airtight glass jar for up to 3 days in the refrigerator.

This dreamy Mint Milk with Ashwagandha uses a pumpkin and sunflower seed base and helps  fight stress, and gives a little boost of protein.



  1. Rinse your seeds in cold water thoroughly and drain any excess water.
  2. Place into a bullet-style blender and add the 2 cups of cold water. Blend until smooth, you may want to blend twice to ensure an even blend.
  3. Pass the mixture through a nut milk bag or piece of muslin cloth. Squeeze out as much milk as possible then set the pulp to one side. (See notes)
  4. Return the milk to your blender and add the remaining ingredients. Blend until fully incorporated then transfer to an airtight jar and refrigerate for up to 3 days.
  5. To serve warm, heat 1 cup of milk with 1 tsp of coconut oil and whisk rapidly until frothy. Alternatively, place in a milk frother.


  • Adding calcium carbonate helps the milk to froth when whisked and heated.
  • Leftover pulp can be used in smoothies, soups or even your morning porridge.
12 March 2020 - 3:32pm