Time for another recipe! I know I promised I’d let you in on my Liquid Armor coffee concoction…and I will…but first, I wanted to share with you my latest discovery/creation: Almond Milk Coffee Creamer. It’s so easy to make, and it’s 100% natural…no added chemicals, preservatives, or processed sweeteners. Plus, I find that the store-bought almond milk in my coffee never turns it the right color. I like mine to be a deliciously smooth caramel color. So after stumbling on a few recipes online for homemade almond milk, I decided to tweak it a bit to make a more concentrated, creamier…um…creamer!
What you’ll need:
1 cup raw almonds (preferably organic), soaked in water 6-10 hours and rinsed well
1-2 cups filtered water (for blending)*
High-powered blender (I used a NutriBullet)
Nut milk bag (<- click to go to eBay link where I ordered mine. You could also use a fine strainer or cheese cloth, but I highly recommend getting a nut milk bag…They’re inexpensive and work great!)
*As an aside, you could use this same recipe and make regular almond milk (rather than creamer)…just increase the water to 3-4 cups.
Measure almonds into a bowl and add enough water so that the almonds are completely submerged. Let soak 6-10 hours.
After the almonds have soaked, drain the water, rinse with purified water, and drain again.
Combine soaked, rinsed almonds & 1-2 cups filtered water (less water = more concentrated, creamier almond milk) into a high-powered blender. Again, I used a NutriBullet and, to clarify, I used the “extractor blade” (pictured below …because you are essentially “extracting” the milk from the almonds…as opposed to the other “milling” blade typically used for milling grains, grinding fresh herbs and chopping nuts. (again, I used NutriBullet)
- Blend until very smooth and creamy.
Position the nut milk bag over a large bowl or container (I like using a square one so I can easily pour from that to another container to keep in the fridge as my creamer), then pour the blender contents into the bag to strain.
Squeeze the bag well, until only dry/damp almond pulp remains in the bag. (You can keep the the leftover almond pulp in a container for another recipe…like Paleo Banana Fritter Bites!!)
Transfer the almond milk to a sealed container (I used a rinsed out Coffeemate container that my roommate had, but anything you can pour from will work), and store in the fridge for up to a week.
And there you have it! The stuff is delicious and nutritious 🙂 I haven’t tried adding anything to the creamer yet, but I’d imagine you could play around with adding things like cocoa powder, cinnamon, nutmeg, etc. If any of you make it and try some variations, please feel free to share!
Ciao for now!