Ingredients:
1.5 cups homemade nut mylk or pasture-raised raw milk
1/2 cup pumpkin puree
2 Tbsp nut or seed butter (almond, cashew, sunflower, sesame, etc)
1 Tbsp raw honey or pure maple syrup
1 tsp vanilla
1 tsp ceylon cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
pinch of Redmond real salt or Celtic sea salt
1/4 cup chia seeds
Directions:
Blend all ingredients, except chia seeds, until smooth.
Place the blended mixture into a resealable large jar then add chia seeds. Stir to combine evenly.
Place in refrigerator overnight or for at least 4 hours. Stir jar once in between to make sure mixture doesn't become too gelatinous.
Pour some extra nut milk on top and enjoy.