hi I'm Diana welcome to the daily juice I'm gonna make a pumpkin tea masala milk today I came up with this idea because when I was in India they would serve the hot chai on the beaches so I bought some of their chime masala spice brought it back and started blending it with some different ingredients first I soaked pumpkin seeds they've been soaking for about three hours i rinsed and drained them we're gonna put them in the Vitamix and add our water and that could be our basic pumpkin milk for there but we're gonna add some chai masala tea any of your favorites will do and some agave nectar to sweeten it and then we're gonna blend that up until it becomes a milk okay so everything is blended and creamy I'm going to add a little special ingredient this is a melted coconut oil and some listeth and powder now the reason I'm doing this is because afterwards I'm going to put this in the refrigerator to thicken and the coconut oil will make this milk a little creamier and the ELISA thing just binds all the ingredients together okay creamy milk here now find yourself a widemouth pitcher and a nut milk bag you can either let's see this fits this is not gonna fit around so I'm gonna have to hold it and pour your milk into it okay so what we're going to do is gently squeeze the milk out through the bag leaving the chai masala inside along with any of the pumpkin seed which will make a nice smooth creamy milk okay all the liquid is out of the bag there we go I'm gonna put it in some jars for now to store in the refrigerator this should last up to five days in about an hour the coconut milk eludes to have solidified a little bit and thickened this and - almost like a milkshake I'm gonna try some right now though hmm it's really creamy you can taste all the spices from the chai masala very reminiscent of my trip to India thanks for watching daily juice we'll see you next time