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
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.
Add your 4 cups of water and strained almonds to your blender and mix on high for 1-2 minutes.
Strain your mixture through your nut milk bag or cheese cloth.
Place your strained milk back into your blender and add the remainder of your ingredients. Blend to combine.
Serve with a sprinkle of cinnamon or nutmeg on top & enjoy!
Keeps in the refrigerator for 3-5 days