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How to make your own pumpkin spice almond milk

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Toast the season with this nondairy, pumpkin spice milk you can make at home

What if I told you about a nondairy, pumpkin-spiced drink that's simple to make? Do I have your attention? Yes, you could easily pick up a carton of almond milk at the grocery store, but when you discover how easy it is to make it at home (and then season it with spices and pumpkin puree), you'll put that carton back on the shelf.

By this time, you've probably had pumpkin-flavored this and pumpkin-flavored that, from hot drinks to cookies to beer. Some good, some not so much. This drink couldn't be tastier, and it takes only a few steps to make this seasonal, homemade, pumpkin spice almond milk.

Toast the season with this nondairy, pumpkin spice milk you can make at home

Set aside some overnight time to soak the almonds, and then blend and season. Easy as pumpkin pie, right?

Toast the season with this nondairy, pumpkin spice milk you can make at home

DIY pumpkin spice almond milk recipe

Don't spend big bucks on a pumpkin-flavored drink filled with who knows what. This nondairy drink is made with healthy, whole ingredients and is perfect for the season. Add a bit of your favorite nondairy whipped topping for something a little more decadent.

Yields 4 cups

Prep time: 5 minutes | Inactive time: 12 hours | Total time: 12 hours 5 minutes

Ingredients:

  • 2 cups raw almonds
  • 4 cups filtered water, plus more for soaking
  • 5 tablespoons pure pumpkin puree (not pumpkin pie filling)
  • 2-1/2 tablespoons honey
  • 1 teaspoon ground cinnamon (more to taste)
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Nondairy whipped topping (optional)

Directions:

  1. To a large pan, add the almonds and enough water to just cover them.
  2. Soak the almonds overnight, at least 12 hours.
  3. Drain the almonds from the water. Discard the water.
  4. Working in 2 batches, add half the almonds (1 cup) and half the filtered water (2 cups) to a blender. Blend until the almonds are in very tiny pieces. Repeat for the second batch.
  5. Using a cheesecloth, strain the mixture into another large pan. Squeeze and twist the contents of the cheesecloth until as much milk as possible is removed. Discard the almond remains, or save them for another use.
  6. To a small bowl, add the pumpkin puree, honey and seasonings, and mix to combine.
  7. Add the pumpkin mixture to the pan with the almond milk, and whisk to combine.
  8. Pour the mixture into a large glass pitcher with a lid.
  9. Refrigerate, and stir before each use (the almond milk will last for only 2 days in the refrigerator).

Drink up a seasonal, healthy beverage.

More pumpkin-flavored recipes

Homemade pumpkin toaster pastries
Pumpkin-honey cornbread
Boozy pumpkin pie milkshake

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