This post is sponsored by Diamond of California Nuts.
This homemade almond milk is spiced with a blend of homemade pumpkin pie spices. I use just a touch of honey for a bit of sweetness while the blend of pumpkin pie spices adds a warm, fall feel.
I know the flavoring of “pumpkin spice” (which does not actually include pumpkin but refers to the spice blend typically included in the holiday pie) might be a bit overused these days. However in this recipe it works to create a spiced non-dairy alternative that makes a great addition to coffee, oatmeal, cereal or any other way you would typically use milk or almond milk. I have been using it in my overnight oats recipe, which you can find here to make it more fall-inspired.
I use Diamond Nuts almonds in this recipe. In particular, I love the quality of their nuts as they make, for creamy and light almond milk. To make your own almond milk it only takes a few steps and even fewer ingredients.
You only need a blender (or a food processor), a mixing bowl and cheesecloth to strain the mixture. Whole almonds are soaked overnight or longer in water, then blended until fine and strained. Be sure to use raw almonds in the recipe – do not use salted or roasted nuts.
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