Place the seeds in a 1 qt or 2 qt measuring cup, or a medium bowl. Add enough hot water to cover, about 3 cups. Allow the seeds to steep in the water for 10 minutes. A little longer shouldn't hurt.

Transfer teh seeds and water to a working blender. Blend at high speed until very smooth, about 3 to 4 minutes. Allow to cool for 5 minutes.

Meanwhile, arrange several layers of overlapping cheese cloth near a clan medium bowl. Spoon mixture into the cheesecloth, twist the cloth closed and squeeze over the new bowl.

Discard the pulp from inside the cheesecloth and repeat procedure with remainging mixture in the blender. Whisk the sugar and extract into the milk, then refrigerate until chilled.