Almond milk coffee recipe
How to Make Almond Milk Coffee Creamer
Rich and creamy vegan, non-dairy coffee creamer – made with almonds! It’s so easy to make at home. Here are step-by-step instructions and photos.
Fact: I need cream in my coffee. I cannot drink it black. For the most part, I find plain black coffee vile, watery, and bitter. But a nice splash of half-and-half transforms it into a creamy, warm, soothing, comforting elixir of the gods.
So yeah. I need my cream. But my thighs do not need it. And so that’s why we’re here. That’s why I figured out how to make almond milk coffee creamer, a healthier, non-dairy alternative to half-and-half. And I’m so excited about it, now I’m going to share with you!
Have you ever made almond milk? It’s shockingly easy! You soak the almonds in water. And then you puree the soaked almonds with fresh water. And then you strain the mixture. And you’ve got almond milk! And it seriously tastes incredible.
I make a couple of tweaks to the standard almond-milk-making process for this super-rich almond milk creamer. First, I soak the nuts for the maximum amount of time – 48 hours, changing out the water every 12 hours to keep things fresh. The longer you can soak the nuts, the creamier the outcome. More than 48 hours, though, and things could get funky (or go bad). So no more than that, please!
And then I puree the almonds with a little less water than I would if I was making standard almond milk. The result is a thick, rich consistency that works perfectly as coffee creamer.
Ready to make some of this rich, creamy, non-dairy and vegan creamer? Let’s break it down.
Step 1: Soak
Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours (but no longer)! Change out the water at least every 12 hours. These side-by-side photos show the dry almonds at the beginning of the process, and the super-plump almonds after the 48 hours. Oh, and I actually had doubled the recipe for this batch, so if you’re thinking you see more almonds in the photo than what I’m actually suggesting, you’re not losing your mind. I’m just a dork.
Step 2: Puree
Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 1/2 cups of water. Pulse/puree until the almonds are pulverized and the mixture is white – about 30 seconds or so. Look! There’s your milk!
Step 3: Strain
This is where one special kitchen prop is important: a nut milk bag. Trust me, I’ve tried this with cheesecloth and it just doesn’t work the same. I have this nut milk bag with a rounded bottom and I looove the thing.
Place the nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze the dickens out of it to get every last bit of milk out.
I am so sorry that I just used “nut milk bag” and “dickens” in the same paragraph. It just happened.
Anyway, lift the bag and squeeze, squeeze, squeeze with your hands until you get every last bit of milk out.
I couldn’t squeeze because I was using one hand to lift the bag and the other to snap photos, but I’m sure you get the gist.
But back to the bowl. You have a thick, creamy almond milk!
Step 4: Add a Little Flavor
That’s right – spice it up! But just a tad.
This is where I add the teensiest bit of sweetness via pure maple syrup, and a touch of flavor with a little vanilla extract and a touch of salt.
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