Easy Almond Milk Creamer
This rich and smooth 2-ingredient almond milk creamer is perfect for enhancing your cup of coffee or tea!
Equipment
Ingredients
- 1 cup raw almonds
- 2 cups water
- 1/2 cup coconut cream (from one can coconut milk)
- 1/4 tsp vanilla extract optional
- 2 tbsp maple syrup optional
- a pinch of salt
Instructions
- Place the almonds in a large bowl and cover with cold water. Soak the almonds overnight or for at least 6 hours.
- Rinse the almonds and drain. Place them into a blender with the 2 cups water. Blend on high speed for about 1 minute.
- Place a nut milk bag over a large bowl. Pour the almond milk into the bag and gently squeeze to release the almond milk. Discard the almond pulp, or keep it for other uses.
- Transfer the almond milk to a saucepan, and set aside. Open a refrigerated can of full-fat coconut milk and scoop out 1/2 cup of solid coconut cream, leaving out the coconut water. Add it to the saucepan. At this point, you can add a pinch of salt, some maple syrup, vanilla extract, cinnamon, or your favorite spices.
- Heat over low-medium heat, whisking constantly until the coconut cream has melted. Do not heat too much or bring to a boil, you just want the coconut cream to melt.
- Transfer to a clean glass bottle or small bowl and refrigerate. Stir into coffee, tea, or even cold brew. The creamer will keep for up to 5 days in the refrigerator.
Notes
Creamer might separate in the refrigerator after a few days; just give it a good shake before using.
Nutrition
Serving: 2 tablespoons | Calories: 15 kcal | Protein: 0.2 g | Fat: 1.4 g | Fiber: 0.2 g
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