I can't express how excited I am.
Pinterest has officially been dominated by all things pumpkin, and the food-blogosphere is following suit! I'll probably be the last one to the party...but there's just something about being fashionably late isn't there?
Don't worry, I'm scheming up lots of pumpkin excitement over here, and once I break out the pumpkin, I really break out the pumpkin.
Anyway, I thought almond milk with a cozy little autumn-y twist would be a good transition. Ya know, to get you warmed up for fall. Right? I thought so.
I may or may not have a slight problem with dairy, (my stomach can never seem to decide) but I know some people do. Even if you're a milk luvahh, it's fun to change things up. Nut milks (almond, coconut, etc) are great alternatives to regular milk, and offer some different nutritional benefits too. Store bought is all right, but if I have time, I prefer homemade 100%. Why? It tastes better, its super creamy, you can make any flavor your little heart desires, and it doesn't contain...questionable...ingredients. Almonds, water, and a little pizzaz. Just how I like it.
This almond milk is rich and smooth with a little sweetness and a delicious hint of cinnamon. It's practically begging to be blended in an autumn smoothie, poured over crunchy granola, or stirred into a spicy latte. Whip some up and get into the fall spirit!
Cinnamon Almond Milk
- 2 cups raw almonds
- 4 cups cold, filtered water + more for soaking
- 3 teaspoons coconut sugar (maple syrup would work too)
- 2 teaspoons cinnamon
- optional: dash of vanilla extract, nutmeg, cocoa powder
Put the almonds in a bowl. Cover with water and allow to soak at least 8 hours.
Drain and rinse the almonds, then add to a blender with 1.5 cups of fresh water and blend until mostly smooth. Add the rest of the water, sweetener, cinnamon, (and vanilla/other spices if using) then blend again for 2-4 minutes until it's smooth and frothy.
Pour through a cheese cloth/nut milk bag, gently squeezing the pulp to remove as much liquid as possible. Transfer the milk to a pitcher or mason jar and keep refrigerated.
Notes: the leftover "almond pulp" can be used for all sorts of things. Stir a spoonful into yogurt or smoothies for an extra boost, mix some into granola before baking, or use it to make these delicious crackers. (and if you do, please share)
Hope you all have a lovely week!