I know, it’s just the beginning of September. Are we really going to start this pumpkin spice EVERYTHING thing this early?
My answer? HARD YES!!!!!
Brendan likes to make fun of me because he says I don’t even like the actual taste of pumpkin, I just like all the spices and the trendiness of it all BUT he is wrong. I love pumpkin. Soooooo, I’ve dedicated my entire fall this year to proving him wrong. AKA I will be making like 100 million pumpkin recipes so he literally has to eat his own words. Muahahahhahaha.
Of course one of my all time favorite fall beverages of choice has to be the PSL (pumpkin spice latte), but having learned in my recent years that most cafe-made PSLs actually don’t even contain any real pumpkin (say WHAAA?!), they just pump in a bunch of sugary “pumpkin-flavored” syrup (ew), as well as my quitting caffeine for my anxiety’s sake, I’ve decided no more PSLs for this chick. Sad, but my body comes first and my body says no. But not even sad because this means I now have the challenge of coming up with own healthified versions of the PSL!!!!
And in this case, MISSION ACCOMPLISHED. And by far exceeded.
Oh yes, baby. This homemade pumpkin spice almond milk is TO DIE FOR. I was going to start out with this and then keep going on to make a decaf PSL with coffee, but tbh I may just stop here because I don’t think I could possibly do any better. JK I wouldn’t dare deprive us all of a healthy PSL.
Anyways, the best part about this almond milk is that it’s all natural, FRESH AS FRICK, and you know exactly what you’re putting in your body. No chemicals, no preservatives, no hidden sugars, just almonds, pure pumpkin, spices, and maple syrup. Boom.
Anddddd, because I’m just absolutely obsessed with my Ellie’s Best Nut Milk Bag (literally you can make the freshest milks, coolest flours, cold brew coffee, juices, and so much more), I’ve partnered with them to give you all 10% off your entire orders so you can make all the delicious stuff I make with mine too! Just use the discount code “bitesbybai” at checkout!
Okay, that’s all I’ve got for ya today. Happy Fall my peeps!
The Perfect Fall Pumpkin Spice Almond Milk
- 1 cup blanched almonds, soaked in water overnight
- 4 cups filtered water
- ¼ cup maple syrup
- 1 ½ cups pure pumpkin puree
- 2 tsp Ceylon cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- Drain your almonds and place all the ingredients in a high-powered blender. Blend for about 30 seconds, or until everything is smooth.
- Pour the blender contents into your Ellie’s Best Nut Milk Bag and strain out your milk.
- Store the milk in the fridge for up to 5 days. Enjoy!
* I also like to save my pulp and use it to flavor cookies or energy balls!