Autumn Recipes/ Drinks/ RAW

Homemade Pumpkin Spice Almond Milk

THIS IS DELICIOUS!  I made it just last week from scratch, and I LOVED it!  I cannot wait to make it again this week.  It is SUCH a comfort drink for me, so now let me share it with you.

Almonds are a wonderful nut to eat because of their nutrition content.  They are high in protein (1 cup = 40grams!), iron, magnesium, calcium, and so much more.

As long as you are not allergic, it is simply delicious and nutritious.  If you are allergic, try my Coconut Milk recipe.
Because we are preparing this for the fall/winter season, this calls for some added spices, pumpkin flavored my friends;)

Almond Milk

Homemade Pumpkin Spice Almond Milk

Print Recipe
Serves: 2-4 Cooking Time: 30 Minutes

Ingredients

  • 3 Cups Pre-Soaked Raw Almonds
  • 6 Cups Filtered Water
  • 4-6 Tbsp Maple Syrup
  • 2 tsp Pumpkin Spice Flavoring
  • 1 Tbsp Pumpkin Pure
  • 2 tsp ground cinnamon
  • 1 tsp ground clove
  • 1 tsp nutmeg

Instructions

1

Soak your almonds overnight in a bowl of filtered water and a dash of salt to help them release any rancid oils and soften them for the blender. This also helps the milk to be creamier. Be sure not to soak your almonds for no longer than 12 hours!

2

Pour the soaked almonds and filtered water into your blender (I used my Vitamix for this) and blend on high until the almonds chunks are as tiny as they can get.

3

Pour the almonds and water from blender into a large enough container (I used a large glass jar) l through a cheese cloth or a very fine strainer (I used my juicer to do this, as you simply want to take out all of the fiber). Squeeze as much liquid out as you can! You want all of the milk to pass through the cheese cloth and into the container, while the almond meal remains. This might require a couple tries to really get all of the foam and fiber out.

4

As an added bonus, you can keep the almond meal for future recipes such as a pie crust or adding them to your smoothies (I do that daily)!

5

Mix in the remaining spice ingredients and let them marry together deliciously in the fridge for a few hours or overnight until you are ready to serve (I found it more delicious the next day than the night I made it)!

6

Enjoy the taste of autumn!

Notes

*Note: This homemade milk only lasts about 2-3 days in the fridge, but the almond meal will last a bit longer, so eat/drink up;)

 

 

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2 Comments

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    Homemade Coconut Milk | Nina's Vegan Recipes
    November 23, 2014 at 10:57 pm

    […] you get a chance to see my Homemade Almond Milk recipe?  For those allergic to almonds, this is a great and delicious recipe for you to try!  It […]

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    Mashed Potatoes & Cranberry Sauce – Nina's Vegan Recipes
    November 23, 2016 at 6:02 am

    […] to pass, but not when I make it.  There are so many options for vegan milk, you can use one of my almond, pumpkin seed or coconut milk recipes, but if you want a more subtle flavor, I suggest picking a […]

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