I've always had a serious soft spot for chocolate milk. It's so cravable right? At the height of summer, walking to the fridge and having a glug of some icey chocolatey goodness is the best. My version of this classic treat uses only nutrient dense ingredients that will love you right back.
Pumpkin seeds make amazing milk. They blitz up beautifully and deliver a good dose of zinc. This wonderful mineral boosts our immunity and is great for skin health - I absolutely love it.
Cacao is big in magnesium and antioxidants. Magnesium is essential for good health. I use it for promoting good sleep and helping me cope during stressful times.
Last and definitely not least is magical Manuka honey with all it's natural beauty and super powers. Manuka honey is anti-bacterial, anti-inflammatory and valuable for all-round health. We use the really high quality honey as a daily family tonic. A small spoonful a day to chase away coughs, colds and ills. I never cook with the really good stuff as I believe this destroys some of it's properties. I love that this recipe pairs gorgeous high potency raw Manuka honey with a favourite treat. It's a real win-win.
I've been using high potency True Honey Co Manuka honey for the last few months. I met these guys at an event last year and was so blown away by their commitment to producing incredible honey. They set their hives in incredibly remote and pristine mountain locations, work with local iwi and are committed to sustainable practices. I've really loved having this divine honey in my home.
I use my vitamix to make this milk. It's ridiculously efficient at blending nuts and seeds until liquid. When I use this I don't need to strain the seeds through muslin or a nut-mylk bag as is usual. I'm giving instructions for both ways so if you've got a high-speed blender or a regular blender you'll still be able to enjoy this goodness. I hope you love it! Kelly x
Manuka honey, cacao & pumpkin seed 'milk'
Makes a little over 750ml
3/4 cup raw pumpkin seeds - soaked overnight in a large bowl of water. Drained and rinsed well.
3 cups water (I prefer to use filtered water - that's optional!)
2 tablespoons True Honey Co Manuka honey
2 1/2 tablespoon raw cacao powder
1 teaspoon good quality vanilla essence
1 rounded tablespoon almond butter (optional but recommended!)
Pinch sea salt
Place all ingredients into machine and run on high until silky smooth. Place in the fridge to chill for at least one hour prior to serving. Will last 3-4 days in the fridge in an airtight bottle.
Place the pumpkin seeds and water in a blender and blitz for 3-5 minutes until as smooth as possible. Strain milk using a large piece of muslin cloth laid over a sieve or with a nut-mylk bag. Squeeze the bag or muslin tightly to get every last drop of liquid from the pulp. Rinse out the blender and combine the pumpkin seed milk with the remaining ingredients. Blitz for 1-2 minutes until well blended. Place in the fridge to chill for at least one hour prior to serving. Will last 3-4 days in the fridge in an airtight bottle.
This post was sponsored by The True Honey Co. I sincerely love this product and really appreciate their support of what I do. x