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Pumpkin Spice Almond Mylk


  • 1 cup raw 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


  • Soak raw almonds overnight or 8 hours, strain and rinse very well.
  • Add all ingredients to a high-speed blender and blend for 30 seconds.
  • Strain liquid through a nutmilk bag into a bowl.
  • Seal pumpkin spice mylk in a glass container or jar.


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.