Nut Milk Pumkin Spice Creamer

Ingredients:

1 c raw Hazelnuts (or nuts of choice)

1 c fresh, Cold Water.

1/2 tsp Psyllium Husk, or Flax Meal

2 Tbsp Coconut Oil

1 6(ish)-oz can of Coconut Cream

1-2 tsp Vanilla Extract

1/2 tsp Pumkin Spice

-Sweetener to taste (or, leave it 

    unsweetened)

Directions:

1. Soak nuts in 2 c fresh, warm water overnight and drain.
2. Place soaked nuts in blender with 1 c water and blend on high until smooth and uniform (3-5 minutes)
3. Pour this mixture into a nut bag, or a tea-towel lined strainer placed over a bowl and strain, squeezing the towel/bag to get as much precious liquid out as possible before discarding the pulp. (dry the pulp to make nut flour if you like)
4. Melt the Coconut Cream and Oil, and add them and all other ingredients back into your rinsed blender carafe.
5. Blend for another full minute, and pour into a container for use.
6. Keeps under refrigeration for 4 days