Pumpkin Spice Almond Milk
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If you’re looking for a simple way to bring fall flavor into your everyday routine, this pumpkin spice almond milk is an easy, four-step upgrade from store-bought versions. It’s made by blending soaked almonds with water and warming spices, then lightly sweetened for a creamy, naturally flavored milk that tastes fresh and balanced.
Unlike many packaged almond milks, this version skips gums, stabilizers, and artificial flavors, letting the almonds and spices really shine. The result is a lightly sweet, nutty base with cozy pumpkin spice notes that works just as well in your morning coffee as it does in smoothies or enjoyed on its own. If you love seasonal drinks, you’ll want to check out my gingerbread latte around the holidays or my campfire s’mores latte.
Why You’ll Love This Recipe
- Naturally creamy texture – Soaked almonds blend into a smooth, rich milk without additives or thickeners.
- Warm fall flavor – Cinnamon, nutmeg, ginger, and cloves create a perfectly balanced pumpkin spice profile.
- Clean ingredient list – No gums, stabilizers, or artificial flavors—just real, simple ingredients.
Key Ingredients in This Recipe
- Almonds – Be sure to use raw almonds in the recipe, do not use salted or roasted nuts.
- Pumpkin spice – Pumpkin spice is a fragrant combination made with cinnamon, nutmeg, cloves and ginger.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the smoothest almond milk, soak almonds overnight (or at least 8–12 hours) and blend thoroughly before straining. The longer soak helps soften the almonds, resulting in a creamier texture and higher yield.
Swaps & Substitutions
- Almonds: Swap with cashews for an even creamier texture or oats for a budget-friendly version.
- Sweetener: Use maple syrup, honey, or date syrup depending on preference.
- Pumpkin spice blend: Replace with chai spice or cinnamon-only for a simpler flavor profile.
- Vanilla extract: Can be swapped with almond extract for a nuttier finish.
- Water: Use filtered water for the cleanest taste, or half water/half coconut water for subtle sweetness.
How to Make Pumpkin Spice Almond Milk (Step-by-Step)
- Soak almonds. Add almonds to a medium bowl and cover with water. Soak the almonds overnight and up to two days.
- Blend the almonds. Rinse and drain the almonds then add to a blender with 4 cups of fresh water. Pulse to chop the almonds then blend on highest speed for 2 minutes, until the almonds are very fine and the water is white. Add the honey, cinnamon, nutmeg, cloves, allspice, ginger and salt then blend for an additional minute.
- Strain. Line a fine mesh strainer with a nut bag or cheesecloth. Set it over a medium mixing bowl and strain the almond milk. Carefully gather the corners of the bag or cloth and squeeze to strain any remaining milk. Discard the almond pulp.
- Store the almond milk. Transfer to an airtight jar and refrigerate for up to 4 days. The mixture may separate, shake before serving.
How to Serve This Recipe
- Coffee & lattes: Use as a dairy-free creamer in hot coffee, cold brew, or espresso drinks.
- Breakfast: Pour over granola, oats, or chia pudding for a seasonal twist.
- Smoothies: Blend into banana, pumpkin, or protein smoothies for added creaminess and spice.
- Standalone drink: Serve chilled over ice or warm with a sprinkle of cinnamon for a cozy beverage.
How to Store This Recipe
- Refrigerated almond milk: Store in an airtight container or glass jar for up to 3–4 days. Shake well before each use, as natural separation is normal.
- Pulp (almond meal): Save leftover pulp and store in the fridge for up to 3 days or freeze for longer use in baking.
- Pre-blended base: If unstrained, the mixture can be stored for up to 24 hours before straining for best freshness.
- Best practice: Always store in a tightly sealed container and keep chilled to maintain flavor and freshness.
FAQ – Frequently Asked Questions
Yes, but the texture will be slightly less smooth. Blend longer and strain thoroughly for best results.
Straining is recommended for a smoother texture, but you can skip it if you prefer a thicker, more rustic consistency.
It’s lightly sweet, but you can easily adjust or omit the sweetener depending on your preference.
It’s not recommended, as freezing can change the texture and cause separation once thawed.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
- Pumpkin Spice Oatmeal
- Individual Almond Croissant Bread Pudding
- Strawberry Cream Macarons with Chocolate and Almonds
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pumpkin Spice Almond Milk
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Ingredients:
- 2 cups whole raw almonds (I use Diamond Nuts)
- 1 tablespoon honey
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
Instructions:
- Add almonds to a medium bowl and cover with water. Soak the almonds overnight and up to two days.
- Rinse and drain the almonds then add to a blender with 4 cups of fresh water. Pulse to chop the almonds then blend on highest speed for 2 minutes, until the almonds are very fine and the water is white. Add the honey, cinnamon, nutmeg, cloves, allspice, ginger and salt then blend for an additional minute.
- Line a fine mesh strainer with a nut bag or cheesecloth. Set it over a medium mixing bowl and strain the almond milk. Carefully gather the corners of the bag or cloth and squeeze to strain any remaining milk. Discard the almond pulp.
- Transfer to an airtight jar and refrigerate for up to 4 days. The mixture may separate, shake before serving.
Notes:
Nutrition:
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