Almond Milk Coffee Creamer
I wanted to try something new in my coffee. Don't expect it to have the same consistency as regular dairy coffee creamer (despite the name) since there's no milkfat in this. But it does add a nice nutty flavor to your morning brew if you want to change things up.
- 1 cup raw almonds
- water (9 1/2 cups total)
- 1/2 tsp. vanilla extract
- 2 tsp. maple syrup
- pinch of salt
Place 1 cup of raw almonds in a container with an airtight lid (mason jar, tupperware, etc.). Cover with 2 cups of water, then seal and let soak for 48 hours. Important: Change out the water every 12 hours. (So, 3 water changes after the initial 12-hour soak.)
At the end of 48 hours, drain off the soaking water and rinse the almonds in a sieve. Put the almonds in a food processor or blender with 1 1/2 cups of water. Puree about 30 seconds or until the almonds are blended and mixture is white.
Place a nut milk bag inside a medium-sized bowl. Pour the mixture into the nut milk bag (cheesecloth will also do a decent job) and then squeeze out as much liquid as you can.
Note: If you prefer, you can dry out the remaining almond meal and use it for baking, in place of breadcrumbs, etc.
Stir in the vanilla extract, maple syrup and salt. Store in an airtight container in the refrigerator for one week.
This recipe made just under 2 cups for me. Increase the quantities if you'd like a larger batch.
For pretty pictures of this process, see the original blogger's recipe page here.