RHS Recipes: Pumpkin Seed Milk 3 Ways

We often see almond milks in the supermarket - but we don’t grow a lot of almonds in the UK (and they also take a LOT of water to grow). As we approach pumpkin season where there will (hopefully!) be a glut of pumpkins, this is a set of recipes that you can use to make sure there is no waste once you’ve used the flesh. If you can’t get hold of pumpkins when you’re making this, you can use dry un-roasted pumpkin seeds instead.

Ingredients

For the Milk (makes around 300ml)

• 100g pumpkin seeds

• 300ml filtered water

• Pinch salt

• Dash sweetener (honey, maple syrup etc.)

For the Cardamom & Rose latte

• 250ml pumpkin seed milk

• 2 cardamom pods

• 1/8 tsp turmeric powder

• ¼ tsp grated ginger

• A sprinkle of rose petals

For the Pumpkin Spiced Chia Pudding

• 25g chia seeds

• 150ml pumpkin seed milk

• 25g pumpkin seed ‘meal’ (left over crushed seeds from the milk process)

• ¼ tsp cinnamon

• 1/8 tsp ginger

• 1/8 tsp nutmeg

• ¼ tsp sweetener (honey, maple syrup etc.)

• Your favourite yoghurt & fruits for topping

Method - Milk

1. Boil the water and leave for 5-10 minutes

2. Add the seeds and water to a blender, blitzing till the seeds and water homogenise, and the water goes a green, milky colour

3. Strain through a muslin cloth or a sieve, reserving the seed meal to one side

4. Add a little salt and sweetener, tasting till you’re happy

5. This will last in the fridge for up to 4 days, and is great in hot drinks or frothed!

Method - Cardamom & Rose Latte

1. Place the milk in a small pan

2. If you have a disposable teabag add all the other ingredients - if you don’t then add them direct to the pan and strain at the end

3. Heat the milk being careful not to boil. You want to keep this on a really low heat till the aromats flavour the milk - if it gets too hot it will seperate; that’s fine, strain it and the taste won’t be affected

4. Enjoy straight away, serving with extra petals on top for maximum wow.

Method - Pumpkin Spiced Chia Pudding

1. In a small bowl or glass jar add all of the ingredients and whisk fast, making sure the chia seeds don’t clump together. If you’re finding they begin to clump, add more milk or water.

2. Top with your favourite yoghurt and fruits. If you’ve made this in a jar it’s a perfect grab and go snack for busy days. You can keep this in a jar refrigerated for up to three days.