An Easy Coffee Creamer Made With Almond Milk
For many, a cup of black coffee is just not in the cards—a splash of milk or creamer is essential to toning down the heat and acidity of fresh pour of the caffeinated drink. If dairy is out for you, you don't have to settle for simple soy or nut milk. Today, author and food blogger Claire Thomas of The Kitchy Kitchen is sharing her easy almond milk creamer recipe. "The almond butter and coconut butter add a wonderful creaminess and mouthfeel," she says. "If you want it thinner, simply add more water."
Read on for the recipe.
NOTE: Makes 3 cups
1 1/2 cups raw almonds, preferably organic
2 cups water, plus more for soaking
1 vanilla bean, split and scraped
2 Medjool dates, pitted and chopped
1 pinch of sea salt
1 tbsp. almond butter
1 tbsp. coconut butter
Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight, or up to 2 days (past that, they will start to ferment). The longer the almonds soak, the creamier the almond milk.
Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
Combine the almonds, vanilla seeds, dates, pinch of salt, almond butter, coconut butter, and water in a blender. Blend at the highest speed for 2 minutes, until the almonds are a very fine meal and the liquid is opaque.
Line the strainer with cheese cloth and place over a bowl. Pour the almond mixture into the strainer. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.
Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days. It will separate, so shake before drinking. Enjoy!
Shop Claire's pitcher pick below.
Visit The Kitchy Kitchen for more recipes like this one.
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