Fall is here, (the fall weather totally isn’t!). But that’s not stopping people from wanting pumpkin spice errrrthang.
Including myself I guess – can you blame me?
This recipe is a great way to spice up your typical homemade almond milk and turn it into somewhat of a dessert. I will drink a little glass of this after dinner as a sweet treat or I will use this milk in my overnight oats and top it with some banana and fresh nuts in the morning. The opportunities are endless!
I hope you enjoy! 🙂
- 1 cup Raw Almonds soaked overnight
- 1 tsp Salt for soaking
- 4 cups Filtered Water Add more or less for desired creaminess
- 1 tsp Pumpkin Pie spice
- 1 tsp Vanilla
- 2 Tbsp Pumpkin Puree
- 1-2 Tbsp Maple Syrup Optional for a sweeter milk
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Soak almonds overnight in a bowl covered with water and 1 teaspoon of salt. In the morning, strain your almonds and rinse under cold water.
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Add your 4 cups of water and strained almonds to your blender and mix on high for 1-2 minutes.
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Strain your mixture through your nut milk bag or cheese cloth.
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Place your strained milk back into your blender and add the remainder of your ingredients. Blend to combine.
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Serve with a sprinkle of cinnamon or nutmeg on top & enjoy!
Keeps in the refrigerator for 3-5 days