Jump to Recipe

Pumpkin Spice Almond Mylk’s:

Tis the season for all things pumpkin spice right? Now even though it is still 90 degrees here in Southern California, I am slowly getting into the fall mood. And these pumpkin spice almond mylk’s are the perfect fall addition to a variety of meals for the week.

First step: soaking almonds:

I soak my almonds in a large bowl with water overnight. But if you are in a time crunch and need some Almond Mylk stat soak in some hot water for at least 30 minutes. The reason why I like to soak my almonds is because:

  1. I find it helps me digest them better
  2. I prefer the texture of Mylk better when soaked
  3. It helps my blender or Almond Cow process the almonds better

Second step: peel the almonds:

This time around I decided to test out peeling the almonds and seeing if I would notice any difference. And yes this step is a bit more time consuming (took about 15 minutes to peel 2 cups).  But I found the mylk to turn out a lot smoother and creamier. I think this will be a necessary step moving forward but it is totally an optional step. I’ve also heard that it helps support digestion better but we will see if that’s true with time.

Ingredients you will need:

  1. Soaked almonds
  2. Pumpkin Spice seasoning
  3. Cinnamon
  4. Vanilla extract
  5. Sea salt
  6. Filtered water
  7. Medjool dates

Making it in Almond cow option:

I use my Almond Cow to make all of my homemade makes. It is a quick and convenient option for making your homemade mylk’s at home because it does it all for you, including the straining of the pulp. I add the almonds to my filter basket and close. And to the base of the almond cow I add about 5 cups of filtered water, seasoning, salt, and vanilla extract, close, and press the almond cow button. The mylk is then done in under 30 seconds.

Making in blender option:

But if you don’t have an Almond Cow these mylk’s can be made in a high powered blender. Simply add all the ingredients to blender, blend for 5-10 minutes, and using a nut mylk bag or cheese cloth strain the pulp.

How to store mylk’s:

I like to store my mylk’s in my Weck jars. But you can store in whatever type of glass jugs you have. And typically I consume mine within 3-4 days. But they should last about 6-7 days in an airtight container.

Check out these other Mylk recipes:

How To Make Homemade Macadamia Mylk’s

How To Make Plant Based Mylk’s

Pumpkin Spice Almond Mylk’s Two Way's:


Unsweetened pumpkin spice almond mylk:

  • 1 cup soaked almonds
  • 5 cups filtered water
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon

Sweetened pumpkin spice almond mylk:

  • 1 cup almonds soaked
  • 5 cups filtered water
  • 1/2 tsp sea salt
  • 2 medjool dates
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract


Almond Cow Instructions:

  • Soak almonds in water overnight
  • In morning drain water and optional step peel the skin off almonds
  • Add your almonds to the filter basket and close
  • Fill the base with the water, seasonings, salt and vanilla extract, close and press the almond cow button
  • Let it go through the three cycles and once the light is solid green mylk is done
  • Store in mylk jug for 6-7 days in refrigerator

Blender Instructions:

  • Soak almonds overnight in water
  • In the morning drain water and optional step peel the skin off almonds
  • Add all ingredients to blender and blend for 5-10 minutes
  • Pour into a mesh bag or cheese cloth and strain the pulp
  • Store in mylk jug for 6-7 days in refrigerator