Almond Milk Coffee Creamer
The perfect addition to your morning routine! This Almond Milk Coffee Creamer is creamy, customizable, and a healthier alternative to store-bought versions. Made from raw almonds, sweetened with maple syrup, and infused with vanilla, it transforms your coffee into a delicious treat. Make it today and elevate your morning brew!
Equipment
- Wooden Spoon
- Food Processor
- Mixing Bowl
- Blender
Ingredients
- 1 cup raw almonds
- 1 1/4 cups water plus more for soaking
- 1/2 teaspoon vanilla
- 2 teaspoons maple syrup
- Pinch salt
Instructions
- Start by placing 1 cup of raw almonds in a clean mason jar or container with an airtight lid. Cover the almonds with 2 cups of water. Seal the container tightly and let it sit on the kitchen counter for 48 hours. This soaking time is vital for achieving creaminess, as the almonds will absorb the water and soften. You might want to change the water at least every 12 hours to keep it fresh.
- After the soaking period, drain the soaking water and rinse the almonds under cold water. This step is important to remove any residue that may have accumulated during the soaking process.
- Add the soaked almonds to a food processor or blender along with 1 cup of fresh water. Blend on high speed until the almonds are thoroughly pulverized and the mixture turns white, which should take about 30 seconds. The longer you blend, the creamier your final product will be.
- Next, place a nut milk bag inside a bowl. Pour the pureed almond mixture into the bag. With clean hands, lift the bag, and squeeze it to extract every last drop of milk. This is where the magic happens—watch as the creamy liquid fills your bowl!
- If you'd like to adjust the consistency, now is the time. Add more water, up to 1/2 cup more, until the almond milk creamer reaches your desired thickness. Feel free to taste it as you go to see if you need to adjust the sweetness or add anything else.
- Stir in 2 teaspoons of maple syrup, 1/2 teaspoon of vanilla, and a pinch of salt. These ingredients will enhance the flavor of your almond milk creamer, making it a perfect companion for your coffee.
- Transfer the finished almond milk creamer into an airtight container and store it in the refrigerator. It should keep well for up to a week, though I can promise it will rarely last that long in my house!
Notes
- Soaking Notes: Note that you can totally soak your almonds for a shorter period of time, more like 8 hours or overnight, OR you can quick-soak them by covering them with boiling water and letting them soak for 15 to 30 minutes. Again, the longest soaking time resulted in the creamiest result for me, but you have options if you need your almond creamer sooner!
- 3/25/2024 recipe update: I reduced the initial amount of water in the creamer from 1 1/2 cups down to 1 1/4 cups so that the creamer starts out very thick and creamy, then you can add a bit more water until it’s the exact consistency you like.