Just in time for the holidays! Here’s a little spin on my homemade almond milk.
- 1 cup almonds soaked minimum of one hour
- 4 cups filtered water
- 1/4th cup pumpkin purée
- 2 T honey or agave
- 1tsp vanilla extract
- 1/4 tsp of sea salt or to taste
- 1/4 tsp of fresh nutmeg or to taste
- 1/2 tsp cinnamon or to taste
Place all ingredients in high speed blender, then run liquid through a cheese cloth to remove almond meal. Store in fridge. Mine typically stays good about 5 days. Shake before serving.
*for plain almond milk simply eliminate the cinnamon, nutmeg, and pumpkin.