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RAW Thanksgiving Milk



  • Pumpkin Seeds (soaked and rinsed) - 1 measuring cup
  • Sesame Seeds (soaked and rinsed) - 1/2 measuring cup
  • Water - 0.8L
  • Maple Syrup - 2-5 tbs.
  • Pumpkin Spice - a dash
  • Sea Salt - 1-2 pinches


  1. Rinse, and soak pumpkin seeds and sesame seeds in water for 4-6 hours or overnight.
  2. Fill Soyabella carafe with water to the 0.8L line
  3. Drain pumpkin seeds and sesame seeds, and load into the milk screen. Attach milk screen to head unit.
  4. Attach head unit to carafe and run mill function 3 - 4 times.
  5. Remove head unit and add maple syrup, pumpkin spice, and sea salt for taste.
  6. Chill before serving

Elysa's Helpful Hints

  • The milk stays freshest in a covered glass container in the fridge.
  • Pumpkin seeds are rich in zinc and sesame seeds are rich in calcium.
  • This milk is tasty warm, as well as cooled. Try it both ways and decide for yourself.
  • The milk stays fresh in the refrigerator for 3-4 days.