Pumpkin Spice Almond Mylk

By Chef: Crystal Bonnet
Posted: November 20, 2017


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If you have never made your own almond mylk before you are missing out! The homemade version is so creamy and thick and actually tastes like almonds. You also have the benefit of controlling what goes into your mylk, such as spices and healthy sweeteners. Adding a sweetener is totally optional but adding one like coconut nectar will keep it low glycemic and add minerals. There are so many flavor combinations you can add to your nut mylk; chocolate, vanilla, sweetened, unsweetened, berry, matcha, turmeric… and so on!


  • 1 cup almonds soaked overnight
  • 4 — 5 cups filtered water
  • 2 medjool dates soaked and pitted
  • 1 teaspoon ceylon cinnamon
  • 1 teaspoon vanilla
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • dash of ground clove


  1. Soak raw almonds overnight or 8 hours, strain and rinse very well.
  2. Add all ingredients to a high-speed blender and blend for 30 seconds.
  3. Strain liquid through a nutmilk bag into a bowl.
  4. Seal pumpkin spice mylk in a glass container or jar.


Mylk will stay fresh in the fridge for 3 to 5 days. Drink as is or add to your favorite cereal, granola, smoothies or baking. You can less or more water depending on your desired consistency.