This almond milk pumpkin spice creamer is made with just 6 ingredients: raw almonds, pitted dates, filtered water, vanilla extract, pumpkin pie spice, and pink sea salt. Homemade creamer with no artificial flavors, preservatives or added sugars!
Before you start: this recipe requires an overnight soak so plan ahead!
Add 2 cups raw almonds to a a glass bowl or container. Cover completely with water. Cover your bowl with a lid. Place in the fridge to soak overnight.You can leave it on the counter at room temperature if you live in a cooler climate.
How to make almond milk pumpkin spice creamer:
The next day, drain the water from the soaked almonds.Add the almonds to a blender or food processor along with: 6 pitted dates, 4 cups cool filtered water, 1 tablespoon vanilla extract, 1 tablespoon pumpkin pie spice, and ½ teaspoon pink sea salt.Turn the blender on medium speed and let it blend for ~5 minutes.The almonds should be very finely ground.
How to strain the almond milk pumpkin spice creamer:
Add a nut milk bag to a large mixing bowl. Pour the mixture through the center of the nut milk bag, make sure the bag does not tip over. You don't want any of the pulp chunks in your creamer.
Squeeze the nut milk bag as much as you can until there is no more liquid coming out.
Transfer your creamer to glass jars with tight fitting lids for storage. Store in the refrigerator for up to a week and enjoy!
NOTE: Shake well before using. Separation is normal.