Pumpkin Spice Almond Milk
This homemade almond milk is spiced with a blend of homemade pumpkin pie spices.
Servings 5 cups
Calories 347kcal
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
Calories: 347kcal | Carbohydrates: 16g | Protein: 12g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Sodium: 117mg | Potassium: 427mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 159mg | Iron: 2mg