• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop
Watch VideoRead CommentsLeave a Review

Maple Spiced Almond Milk with a hint of Pumpkin

October 9, 2014 by Joy the Baker 41 Comments

Jump to Recipe

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?)

Maple Spiced Almond Milk with pumpkin

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.

Maple Spiced Almond Milk with pumpkin

Soaked almonds are blended with water until creamy and relatively smooth.

Maple Spiced Almond Milk with pumpkin

The almond and water mixture is pressed, smooshed, and otherwise mashed through a fine mesh strainer.  We want the liquid minus the pulp.  Math.

Maple Spiced Almond Milk with pumpkin

Almond meal aside, the almond milk is returned to the blender along with maple syrup, spice, and bit of pumpkin.

Maple Spiced Almond Milk with 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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Maple Spiced Almond Milk with a hint of Pumpkin

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: about 4 cups 1x
Pin Recipe
Print Recipe

Ingredients

Scale
  • 2 cups raw whole almonds
  • 4 cups filtered water
  • 3 to 4 tablespoons pure maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1 heaping tablespoon pumpkin puree

Instructions

  1. Almonds need some soaking before they can be turned into milk.
  2. Rinse almonds thoroughly. Place in a medium bowl and cover the almonds with water. Cover with plastic wrap. Refrigerate and allow to soak for 1 or 2 days. The longer they soak the creamier the milk will be.
  3. When ready to make the milk, drain the almonds from their soaking water and rinse.
  4. Place in a blender with 4 cups of filtered water. (If your blender isn’t large enough, do this in batches.) Blend until smooth and creamy.
  5. Pour mixture into a fine mesh strainer placed over a medium bowl. Press the almond meal through the fine mesh strainer until mostly dry. Press as much of the liquid as you can out of the meal.
  6. Return to the blender and blend in the maple syrup, pumpkin pie spice, and pumpkin puree. Blend until combined. Milk will last in an airtight jar in the refrigerator for up to three days.
  7. Almond meal can be spread onto a baking sheet and dried in the oven at 200 degrees F. Grind in batches in a spice grinder and store in the freezer for recipes and smoothies.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Drinks, Recipes, Vegan

Previous Post: « Pumpkin Bread with Pecans or Walnuts
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. searedandshameless

    September 27, 2016 at 9:19 am

    WHAAAAAAAAAAAAAAAAAAAAAAAAAAAAT, What, This is everything I’ve ever dreamed about. i have oatmeal that this milk needs to go on top of.

    https://www.searedandshameless.com

    Reply
  2. Francesca

    November 17, 2015 at 6:01 am

    This looks really delicious!

    Reply
  3. Dana

    December 2, 2014 at 6:16 am

    What can almond meal be used for? Is this like “almond flour” or “almond paste”? Thanks!

    Reply
  4. The Queen of Dreaming

    October 18, 2014 at 9:34 am

    I think it’s perfect for my I-need-something-easy-and-sweet-now moments :’)

    https://justsem.wordpress.com/

    Reply
  5. donzwebb

    October 16, 2014 at 5:16 pm

    This looks soooo yummy, Joy! A lovely departure from my usual vanilla almond milk. P.S. I am loving the site makeover. It’s soooooo purrrtyyyyy!

    xo

    Donna

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Drinks

Two glasses of Negroni Sbagliato on a marble countertop.
Negroni Sbagliato

This classic Italian cocktail mistakes gin for bubbly prosecco making it a lighter and playfully bubbly Negroni Sbagliato. Cheers, friends! There was a time in the early 2000’s when all the It Girlies were drinking bourbon and smoking cigars? Do you remember this? Am I calling myself out?  All of us raised on the Leo…

Read More

Best batch cocktail for summer blended and served in two glasses with fruit and mint
Frozen Pimm’s Cups

I’ve been a board certified adult for a few years (if not a few decades) now and can tell you a handful of things for certain. For certain we know that we are here, first and foremost, with the best summer cocktails on our mind: a Pimm’s cocktail.  Adulthood comes with certain small joys that…

Read More

Super Simple Lambrusco Sangria

Here’s how we’re drinking red wine this summer:  with orange soda and ice. I first had this easy-drinking red wine cocktail years ago in Austin, Texas at the Hotel San Jose. Now every time the deepest summer days rolls around and the hot wind loses a bit of its humidity, I find myself craving this…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Please make these easy Milk and Cereal Ice Cream B Please make these easy Milk and Cereal Ice Cream Bars for the crunch of it all. 💖🍨 Full recipe linked in the bio!
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up