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Pumpkin Spice Almond Mylk’s Two Way's:
Ingredients
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
Instructions
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