Like a true wellness queen, Jordan Younger—the blogger behind The Balanced Blonde—spends her Saturday nights making her homemade pumpkin seed milk. The mix—which she shared on Instagram—requires only three ingredients, and Younger says it makes for the perfect addition to everything from your morning smoothies and granola to your favorite desserts.
saturday nights are for HOMEMADE PUMPKIN SEED MYLK in big batches purely for the later enjoyment of @foursigmatic hot cacao for dessert 🍫🍄🤤 i don’t know about you but that’s my kinda sat night beverage, with a side of netflix 🙌🏻☕️🥂 on the real though i wanna know... DO YOU DRINK? i’m always so curious. i haven’t had a drink all year but i’ll never say never... 😏 or maybe never haha, i truly don’t like alcohol. anyway here’s the deets on this delish seed mylk from heaven... saving some for smoothies / to pour over granola / more desserts! 💭💭 🥛 🥛... PUMPKIN SEED MYLK // • 1/2 cup organic raw pumpkin seeds • 2 pitted medjool dates • lots of cinnamon • 2 cups water • BLEND on high until nice & creamy & thickkkk • STORE in an airtight container (i prefer masons!) & refrigerate. lasts for a few days but you may just wanna down it... i drank mine with hot water & the hot cacao (use code BLONDE for a sweet 15% off of all four sigmatic orders) & even more cinnamon annnnd my night has been heavenly so far. just sayin’. so tell me — what’s your sat eve bev of choice?! 💭🥛💕💛👽 i don’t judge! #tbbmademedoit #soulonfire #sosfree #plantmilk
A post shared by Jordan Younger (@thebalancedblonde) on
To make it yourself, just grab 1/2 cup organic raw pumpkin seeds, 2 pitted Medjool dates, "lots of cinnamon," and 2 cups of water. After blending it on high, it shouldn't take long for it to become nice and creamy. Once it's to your liking, simply store it in an airtight container (Younger prefers Mason jars) and refrigerate.
The mix should last a few days in the refrigerator, but let's be honest—there's a pretty solid chance it will disappear before then.
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