
This dreamy Mint Milk with Ashwagandha uses a pumpkin and sunflower seed base and helps fight stress, and gives a little boost of protein.
Equipment
- Bullet Style Blender
- Muslin Cloth
- Airtight Jar
Ingredients
- 2 cups cold filtered water
- ½ tsp calcium carbonate (optional, see notes)
- ⅛ peppermint extract
Method
- Rinse your seeds in cold water thoroughly and drain any excess water.
- 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.
- 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)
- 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.
- 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.
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