Tuesday, October 15, 2013

spiced almond milk...

Almond horchata? What?!

I didn't even mean for the flavors of this almond milk to mirror horchata so well, but shooooooot did they! I honestly didn't mean to make the stuff, but who am I to stop what's already being done. 

Hold on a sec, let me back up a tad... After trying my hand at homemade almond milk I knew I was hooked. I couldn't go back to buying the stuff when making your own was so dang easy (and a lot better for you). I've officially been making almond milk for my home for 2 months now and I just love it!

But ok, back to this new flavored drink! So I made the regular almond milk (errr the roasted "regular" almond milk) and it was delicious and all...but you know me- can't leave well enough alone. After a few weeks of drinking my first version something had to be done. So as I was getting ready to make another batch for the week I thought to myself, "SELF! Let's kick it up a notch!" 

Sometimes my inner dialogue is Emeril Lagasse. 

And so I did! Having officially entered into the Fall season (as per the calendar) I'm already thinking about pumpkins and apples, cinnamon and gingery spices, warm vanilla and chai tea lattes. So when rummaging through my ridiculous spice cabinets for some inspiration (that seem to go into Narnia and need a hefty cleaning and sorting out!) I knocked over the pumpkin pie spice container (which almost shattered EVERYWHERE) and thus this dream was born. I really should organize that dang cabinet. 

I wanted a slightly sweeter milk this time around, but because I am always trying my absolute hardest to avoid the white stuff, I added some organic raw honey. Goodness gracious. In my mind, this new drink would be like the perfect autumnal almond spiced milk beverage. But upon tasting my husband and I said to each other, "This tastes just like horchata!" I mean, it really does! Which is fine by me- I happen to LOVE that stuff! I could guzzle down that amazing drink until my tummy hurt! 

I see myself making this version until I never want to see or taste another pumpkin pie spiced anything ever again (which I doubt will happen anytime soon!) It's amazing in smoothies, DELICIOUS as can be in coffee or tea (hello faux chai tea!), and of course, perfect as is over ice. I've been guilty of drinking a glass with dinner and then taking a few swigs right out of the bottle while cleaning up for the night. Ooops. I can't help it! It's so so good!

Of course, if you're really sensitive to sweeteners, please feel free to leave the honey out- or substitute with your preferred sugar alternative. 

Whatever the case though, make one batch of this and prepare to "Fall" in love! See what I did there? ;)

Makes approximately 5 cups
For printable recipe, click here

  • 1 cups raw almonds (skins on)
  • 4 cups water
  • 2 teaspoons pumpkin pie spice
  • 2-3 tablespoons honey, as desired
  • 1/2 teaspoon vanilla extract
  • pinch sea salt
  • 4 cups filtered water

1. In a medium bowl, add your whole almonds and water and allow to sit overnight on the counter. The next day, pour into a fine mesh sieve over your sink, and rinse well. 

2. Next, add your soaked almonds, pumpkin pie spice, honey, vanilla and sea salt to a blender.  Add the second amount of filtered water and puree on high until frothy, white, and creamy- about 2-3 minutes. 

3. Get out another large bowl and add a fine mesh sieve over the top. Line that with a clean tea towel, cheesecloth or even a nut milk bag. 

4. Slowly pour or spoon your mixture into your large bowl. When all the liquid has been added, press your almond paste with a spatula against the sieve, to get out even more liquid. I did this with a rubber spatula- just gently but firmly pressed over and over all around the almonds. You'll be surprised how much more liquid is in those babies! Then, pick up the sides of the towel or cheesecloth (or nut milk bag), and twist and squeeeeeeeeze your towel! Yep, even more liquid will come out! I had my husband do this part because he's WAY stronger than I am!

**Do not discard those almond solids! Place into an air tight container and store in fridge or freezer to use later. How do you use? Add to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it! Sweeten as desired. You can also use in your granola, puree into smoothies, or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!

5. Finally, carefully pour your milk into pitchers and store in the fridge for up to one week! Make sure you shake before using, each time. MmMmmMmm!


  1. Awwwwwwwwwww Yeeeeeeeeeaaaaaaahhhhhhhh booooyyyyyyeeeeeee.
    That's the best Flava Flav I could do in text. It's because everytime I drink this delicious stuff I just want to be your hype man.

  2. Yum!!!! We've switched to 100% all the time almond milk. But I want to make this and say, Yeah, I made that! :)

    1. Awww fun! Isn't almond milk just the best?? Hope you do make it, and find it a new home staple!

    2. I was worried about taking the plunge, mostly for my husbands sake. He loves cow's milk! But we think he is lactose sensitive, so we made some adjustments. He loves it!
      I've never been a dairy drinker... growing up we drank goat's milk and after we got rid of our goats, I just stopped drinking milk. But I like rice and almond milk now.

    3. Wow! That's awesome that you guys had your own milking goats! How fun is that! (I will admit though, I'm a lover of goat's cheese....but their milk...drinking it....scares me)


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