Maple Spiced Almond Milk with a hint of Pumpkin
Can you feel it, too? Can you feel ALL the feelings happening to us? Is it the giant full moon hanging over our heads? Is it something having to do with Mercury and retrograde and yadda yadda yadda? The real question is, is there enough bourbon in the cabinet to make it right? Of course there is.
I made this most lovely and comforting almond milk. It required forethought and intention because despite (and because of) ALL of the feelings, I’m still a maker of delicious things. This combination of delicious is creamy and sweet with a hint of spice and pumpkin. Drink it from the jar. Go for a milk mustache. Howl at the moon. (Too weird?)
To make our milk, raw almonds need to soak in water for a day or two. I submit my vote for two days because it makes the most creamy almond milk.
To flavor the almond milk: pure maple syrup, pumpkin puree, and pumpkin pie spice. Nothing too over the top. We’re not making pumpkin pie milk exactly, we’re just suggesting pumpkin pie milk… suggesting.
Soaked almonds are blended with water until creamy and relatively smooth.
The almond and water mixture is pressed, smooshed, and otherwise mashed through a fine mesh strainer. We want the liquid minus the pulp. Math.
Almond meal aside, the almond milk is returned to the blender along with maple syrup, spice, and bit of pumpkin.
Our almond milk is creamy sweet, subtly spiced and pumpkined. It’s really lovely, especially over breakfast granola, or as an afternoon snack that you might consider drinking straight out of the jar like I’ve done. Class act, all the way.
Don’t worry about wasting the discarded almond meal. We’re kitchen wizards with ways. I spread the almond meal across a baking sheet and dried it in a 200 degree oven until dry. The timing will depend on how well you squeezed the milk out of the meal. After the meal is dry and toasty, grind it in a spice grinder until fine. Store in an airtight container in the freezer and use in recipes and smoothies! Zing!