Joy the Baker

Maple Spiced Almond Milk with a hint of Pumpkin

by 41 Comments

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!

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Maple Spiced Almond Milk with a hint of Pumpkin

Prep Time:

Cook Time:

about 4 cups

Maple Spiced Almond Milk with a hint of Pumpkin

Ingredients

  • 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.
https://joythebaker.com/2014/10/maple-spiced-almond-milk-hint-pumpkin/

Reader Interactions

Comments

  5. donzwebb

    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

  6. Courtney Soifer

    Just made this a few nights ago and am LOVING my kicked up cereal and coffee in the morning :) Such a good and easy method for making nut milk; I can’t wait to play around with adding new flavors and working with different nuts. Yum!!

    Reply

  13. India

    Joy – thanks for sharing this recipe! You need a nut milk bag. It’s changed my life AND we use it to make cold brew. Yum. I would LOVE a “what to do with almond pulp” post from you. I trust anything & everything you do and have searched for ideas. I have a lot of almond pulp to use up & not sure what to do. Thank you for being inspiring!!

    Reply

  15. Veronique

    If I use my Nutribullet, I don’t think there will be any meal left because it grinds the almonds so fine. is this ok?

    Reply

  19. Alessandra // the foodie teen

    looks amazing! i’m pretty much in love with anything pumpkin/spiced/maple right now – this sounds perfect! i love making almond pulp crackers with oregano and a little garlic (i think i have a recipe on my blog!) from the pulp, but adding it to smoothies sounds absolutely fabulous too. love the lighting in the photos too!

    Reply

  26. Alex

    SO glad I’m not the only one feeling all the feelings this week. I’ll be trying this milk out, even if it feels more like summer than fall here in CA.

    Reply

  35. Bhiravi

    This looks delicious! I never would have thought of putting pumpkin in my almond milk, despite putting pumpkin creamer in my coffee ever day for the last two weeks!

    Reply

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