Pumpkin Spice Macadamia Mylk:
Every week I prep a batch of homemade mylk’s to use in smoothies or my homemade lattes. And lately my go to combination has been this pumpkin spice macadamia mylk. It is so creamy and delicious I can’t get enough of it!
Ingredients you will need:
- Macadamia nuts
- Pumpkin pie spice
- Vanilla extract
- Toasted unsweetened coconut shreds
How to make in Almond Cow:
To the filter basket I add my macadamia nuts and coconut shreds and lock the top. To the base, I add filtered water, cinnamon, pumpkin spice seasoning, salt, and vanilla extract. I add the top to the base, press the almond cow button, and let it go through the 3 cycles. And once done, remove the top, place in the reserve cup, and pour the mylk in a jug.
Remove the top from the filter basket and reserve the leftover macadamia pulp for other recipes. I personally like take spoonsful of it to my mouth, it’s so good.
If I don’t have an Almond Cow can I still make this mylk?
Yes, if you don’t have an Almond Cow, try making it in a high-powered blender. But you will need a mesh cloth, cheese cloth, or a nut mylk bag to strain the macadamia pulp.
How long will my mylk last?
I typically consume mine within 6 days. But since I add salt to mine this helps aid in preserving and preventing the mylk from going rancid quickly. But remember this mylk doesn’t container any gums or fillers so it isn’t meant to least weeks, I would suggest consuming within 5-6 days.
Pumpkin Spice Macadamia Mylk
- 5 cups water
- 1 cup macadamia nuts
- 1/2 cup toasted unsweetened coconut
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin spice
- 1 tsp vanilla extract
- 1/4 tsp salt
- Add macadamia nuts and coconut to the filter basket and lock the top
- To the base add water, cinnamon, salt, pumpkin spice, and vanilla extract
- Add the top to the base
- Press the almond cow and let it go through 3 cycles (once the green light is solid it’s done)
- Pour in a jar and store in refrigerator for up to 5-6 days