This is my absolute favorite milky bev to keep on hand. I adore cardamom, and I think pumpkin seed mylk is the absolute yummiest. This creamy dreamy mylk supplies tons of zinc (awesome for breakout prone skin), iron (clutch for anemia), b vitamins (helpful for stress) & hormone supportive EFAs. Awesome in smoothies, baked goods, and as a canvas for adaptogenic tonics.



filtered water for soaking

1/2 cup hulled hemp seeds

1/2 cup pepitas (raw hulled pumpkin seeds)

3-4 cups filtered water

1 pitted medjool date

a few drops of vanilla extract

pinch cardamom (optional)

pinch sea salt



  1. Place salt, pumpkin seeds, and hemp seeds in a bowl or pitcher and cover with filtered water. Refrigerate overnight, then strain & rinse through a fine sieve when ready to make mylk. Discard soaking water.
  2. Give your date a squeeze. Does it have a pit? If it does, remove it. If it's not juicy and squishy, place it in a small bowl and cover with boiling water. Strain after 15 minutes.
  3. Pour 3-4 cups (less water = thicker mylk) filtered water into a high speed blender. Add hemp & pumpkin seeds, date, vanilla extract, cardamom, and salt. Blend on high for a full minute, then strain through a nut milk bag or clean tea towel. 


    Stored in the refrigerator, your nut milk will keep for 3-5 days. Honestly it's so yummy it doesn't last that long at my house.