This morning I woke up chilly and searching for a sweater and warm leggings. What!? Is it really fall in Santa Fe?? Just yesterday I was hooping and hollering about a black widow in the bathtub and sweating. I could not be happier to feel the fall breeze, to boil water for tea and for cozy cuddles with the boys. So it seemed fitting that I make something to fully embrace this first chilly day in Santa Fe. Move over Starbucks anything, because this is a creamy, decadent, SO easy recipe for pumpkin spice almond milk.
First off, you can leave out the spice and it is a perfect rendition of vanilla almond milk. Leave out the vanilla and dates and it is the ideal plain almond milk. Add a different spice combination or sweetening element to make it your own. For instance, today I was tempted to make this pumpkin spice version with a tablespoon of real maple syrup instead of dates..maybe next time. The point is, get ready to pour this over your favorite granola, splash it in your coffee or drink it straight.
1 cup of raw whole almonds (soaked in 3 cups of filtered water overnight in the fridge)
3 dates (pitted)
1 t. vanilla extract
1 t. pumpkin spice blend (cinnamon, clove, lemon peel, cardamom)
5 c. filtered water
1.) Drain and rinse soaked almonds.
2.) Add almonds, dates, vanilla, pumpkin spice and water to a blender.
3.) Blend on high.
4.) Drain milk through a fine mesh strainer, cheese cloth or I would highly recommend a nut milk bag.
Component in Action
-use as creamer in coffee
-use a dairy free milk substitute
-leave out the vanilla and dates for savory uses
-add other spices like turmeric, ginger or lavender
-freeze in popsicle molds with berries for a fun frozen treat