Now that it’s officially October, I feel more than comfortable eating pumpkin spice themed foods. I have always been a fan of almond milk and I have been making my own for awhile because the store bought almond milks always have sketchy ingredients and “gums” (except for MALK, love that brand). Since it’s Fall, I added a Pumpkin Spice twist to the classic almond milk recipe, but the options are endless when it comes to creating different almond milk creations, so make it your own! Or, skip the spices all together and make plain old almond milk, it’s easier than you think. If you don’t eat dairy or you just want to switch things up, give this recipe a try. It’s great in coffee, with your cereal, in smoothies, and even by itself.
1 cup organic raw almonds
2 cups filtered water
additional filtered water for soaking nuts
2 tbsp organic pumpkin puree
1/2 tsp cinnamon
pinch of ginger
- Soak almonds in filtered water overnight (8-12 hours)
- Drain almonds and discard water
- Blend almonds and 2 cups filtered water for 30 seconds
- Pour blended almonds through a cheese cloth or nut milk bag (I use Ellie’s Best Nut Milk Bag)
- Wring out as much liquid from the bag into a bowl
- Put almond pulp aside (store in fridge) and save for future use*
- Add pumpkin, cinnamon, and ginger and blend for 5 seconds
- Store in milk bottle or other container
- Shake before each use and enjoy! (Should last for up to 4 days in the refrigerator)
- Add other spices into your almond milk! Try vanilla, honey, maple syrup, mint essential oils, etc. The options are endless!
- *Make almond flour with the leftover almond pulp!*
- Preheat oven on lowest heat setting
- Spread out almond pulp on a baking sheet and “bake” (dehydrate) for 4-8 hours
- Put dehydrated almond pulp in a food processor or blender and process until it is a fine flour!