Pumpkin Spice Almond Mylk

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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!

 

Ingredients

  • 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

Instructions

  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.

Notes

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.
Crystal BonnetAbout Crystal Bonnet

Crystal Bonnet is a Raw Vegan Food Blogger and Food Photographer at Raw Revive, featuring vegan, high-raw recipes. Her passion led her to explore education as a raw vegan chef; completing courses through the Matthew Kenney Culinary School and The Raw Chef. Crystal now works on her blog, continues to take courses, sells her treats at farmer’s markets and prepares raw vegan meals for yoga/meditation retreats in the Canadian Rockies.

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