Pumpkin Spice Almond Milk
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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.
Key Ingredients in This Recipe
- Almonds – 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. 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.
Equipment Needed
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.
How to Make Pumpkin Spice Almond Milk
- 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.
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
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.
Nutrition:
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