Autumn, Drinks

Pumpkin Spiced Almond Milk

Making Nut Milk is very therapeutic and you get creative license over how you choose to flavour it. depending on season and mood and it can be as simple as vanilla, or more complex like chai infused. This is the obligatory Autumnal, Pumpkin Spice. You can use it to make porridge or Bircher, add to coffee, use to make hot chocolate, warm to have at bed time, blend into smoothies, and in just about anything else you would use milk for.

SERVES:
800-900ml

Ingredients

200g Almonds covered in water and soaked overnight

900ml water

2 dates stoned

½ tsp cinnamon

¼ tsp ground ginger

¼ tsp allspice

¼ tsp grated nutmeg

¼ tsp ground ginger

Instructions

  1. Drain and rinse the almonds, add all the ingredients into a high speed bleed and whizz for a few minutes until fairly smooth.
  2. Pour through a nut milk bag, muslin sheets or a clean tea towel. Squeeze all the liquid out until your left with a thick paste of almonds.
  3. Decant into a bottle with a lid and store in the fridge.

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