I'm on my second cup as I type this. I take mine warmed with extra cinnamon on the the stove. Cliff takes his in herbal coffee. It's such a treat.
PUMPKIN SPICE ALMOND MILK
makes 1 quart
INGREDIENTS
- 1 cup raw organic almonds, soaked overnight
- 2 teaspoons vanilla extract
- 4 cups filtered water
- 1/2 cup organic pumpkin purée, canned or fresh
- 2.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- generous pinch of ground cloves
- Pinch of sea salt
- 3 soft medjool dates, pitted
PREPARATION
- Place all ingredients into a high speed blender
- Cover and blend on high for 2 minutes or until a form has formed on the top
- Strain through a nut milk bag, compost or discard the pulp
- Store in mason jar in the fridge
Says fresh for 4-5 days but you'll drink it well before then! Separation is normal with all nut milks so be sure to shake before serving
