Pumpkin Spice Almond Milk {Dairy-free}
Prep time: 
Total time: 
Serves: 1 quart
 
gluten-free, dairy-free, vegan, paleo, egg-free, whole30
Ingredients
  • 1 cup raw organic almonds (soaked overnight)
  • 2 teaspoons vanilla extract or 1 vanilla bean (soaked with the almonds)
  • 4 cups filtered water
  • ½ cup organic pumpkin purée (canned or fresh)
  • 2 teaspoons ground cinnamon*
  • ¼ teaspoon ground nutmeg*
  • pinch of ground ginger*
  • pinch of ground cloves*
  • 2 tablespoons honey or maple syrup or a couple of soft medjool dates (optional)
  • Pinch of sea salt
Instructions
  1. Soak the almond and vanilla bean, if using, in enough filtered water to be covered – overnight in the refrigerator, for at least 8 hours.
  2. Discard the soaking water and rinse the almonds and the vanilla bean.
  3. Place soaked nuts, the whole soaked vanilla bean (you can chop it up or split it open if you wish) or vanilla extract, honey (or other sweetener), the pumpkin puree, your spices, a dash of sea salt and 4 cups of filtered water into a high speed blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
  4. Strain milk through a nut milk bag** and squeeze into a bowl. Discard the pulp or saving for another recipe.
  5. Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
  6. Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.
Notes
you can use any sweetener of your choice or skip it, if you prefer it to be unsweetened

I personally do not recommend using the cheesecloth, strainer or pantyhose methods, they are messy and require multiple passes to strain all the bits out. It is never quite as creamy as when I use a good nut milk bag.

You can also substitute 2½ teaspoons of a pre-blended pumpkin pie spice mix
Recipe by Tasty Yummies at https://tasty-yummies.com/pumpkin-spice-latte-dairy-free/