This homemade Pumpkin Spice Almond Milk is creamy, cozy, and dairy-free—perfect for sipping all season long!

Units Scale

1 c almonds

3 c water

1/2 tsp vanilla

4 tbsp honey

1/2 tsp pumpkin spice

1/4 tsp cinnamon

1/8 tsp salt

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1. Soak the almonds in clean water for 3 hours or overnight to soften

2. Strain and rinse the almonds and add them to a blender with water, vanilla, honey, pumpkin spice, cinnamon, and salt

3. Blend until smooth

4. Strain the almond milk from the almond pulp using a nut milk bag or tea towel

5. Transfer to a container with a lid and store in the fridge for 5-7 days