A delightful fall-inspired cold brew made with homemade pumpkin seed milk, perfect for a refreshing treat any time of year. This recipe provides instructions for making the pumpkin seed mylk from scratch.
First, prepare the Pumpkin Seed Mylk: Soak 1 cup raw pumpkin seeds in water for 4 hours or overnight. Drain the pumpkin seeds and rinse with fresh water. Pour the soaked seeds into a high-speed blender with 1-2 pitted dates, 4 cups filtered water, 1/2 tsp vanilla extract, and a pinch of flaky sea salt. Blend until smooth. Strain the mixture using a reusable nut milk bag and refrigerate the mylk for up to five days.
For the Pumpkin Seed Mylk Cold Brew: Combine 1/3 cup prepared pumpkin seed mylk, 12 ounces cold brew, 1/4 to 1/2 tsp cinnamon, and 1 scoop vanilla collagen (you may omit but adding vanilla extract or syrup is suggested for sweetness if omitted) in a high-speed blender. Blend on high for 45 seconds. Pour the blended drink over ice. To make it a mocha, add 1-2 tbsp cacao powder and a little sweetener to the blender before mixing.
