How to Make Homemade Almond Milk Coffee Creamer | The Rising Spoon: How to Make Homemade Almond Milk Coffee Creamer

Saturday, September 7, 2013

How to Make Homemade Almond Milk Coffee Creamer

How to Make Homemade Almond Milk Coffee Creamer |

If you caught my post a few days ago, I recently made homemade almond milk for the first time. Needless to say, I loved it and won't be purchasing the store-bought variety any time soon (if ever). However, when I added a few tablespoons to my morning coffee, it was a bit thin for my liking. 

So I set out experimenting with the water to almond ratio to achieve a denser and creamier milk, similar to coffee creamer. Good news—I found it! This version is more potent and nuttier, which makes it perfect as a coffee creamer, but a bit intense when consumed plain. In other words, unless you really like strong nut milk, I recommend using the ratio in my other recipe for general drinking purposes.
Even better, you could soak however many cups of almonds you want overnight and then in the morning divide it up and make one batch of coffee creamer and another batch of regular almond milk to use throughout the week. Multitasking for the win!

How to Make Homemade Almond Milk Coffee Creamer

Homemade Almond Milk Coffee Creamer
Unlike regular homemade almond milk, this almond coffee creamer has a more concentrated flavor and creamy texture, which makes it perfect for splashing into your morning coffee or tea. Plus, the taste is far better than store-bought non-dairy creamers and there are no additives or preservatives!
Yield: 1 cup (8 ounces) of almond milk cream + 1 cup of almond pulp

1 cups of raw almonds (try to seek out organic, if possible)
1 cups of purified water (I recommend reverse osmosis)

Recommended Equipment
blender (this is the one I'm saving up for)
nut milk bag (recommended) OR unbleached cheesecloth (works, but not as durable)

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Measure out the almonds into a bowl and add enough purified water so that the almonds are completely submerged. Let them soak overnight. 

Once they've soaked, drain the almonds and rinse again with purified water. Add the soaked almonds and 1 cup of fresh purified water to a blender. Blend for about a minute. There should be a bit of froth at the top of the almond milk, which is normal.

Place a colander or fine sieve over a bowl and line with either a nut milk bag or 2-3 layers of cheesecloth. Slowly pour the almond cream through the strainer and/or cloth. You can either wait for the liquid to drain on its own time, or gather the nut bag or cheesecloth in your hands and hurry it through by squeezing. This is what I did. 

If you're using cheesecloth, be careful about squeezing too roughly. Some of the almond pulp might push through. Once you've squeezed the liquid out, remove the pulp and set it aside. Repeat until all of the almond cream is strained. Save the leftover almond pulp in the fridge to use in other recipes or freeze immediately. Alternately, you can dry it in the oven on a low temperature so it will keep longer.

After the liquid is drained and the pulp removed you can sweeten the almond milk cream to taste with raw honey, maple syrup, sugar, dates, etc. (or use no sweetener—whatever you prefer) or add flavorings like homemade vanilla extract or raw cacao powder.

I recommend using the milk within 3-4 days for best taste, but it may last longer than that.

Notes & Tips
  • After a few hours sitting in the fridge the almond cream will separate slightly. This happens naturally because there are no additives or emulsifiers added (unless store-bought ones). Just shake your container once or twice before using. :)
  • I haven't tried it yet, but I bet this almond milk cream would work well as a substitute for cow's milk cream in certain recipes like pasta or mashed potatoes. Let me know if you try it!

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I'd like to hear from YOU!

Do you put cream in your coffee or tea? What's your favorite flavor or type?

How to Make Homemade Almond Milk Coffee Creamer
Love this almond milk recipe? Try these: 

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About Elaina Newton
Elaina is the creator, writer, and foodie behind the blog, The Rising Spoon. She's a self-taught cook and passionate about spreading basic cooking skills and information about real foods. She loves reading fiction, crafting, video games, dark roast coffee, cats, and rainy days. Connect with her on Pinterest, Facebook, Google +, and Twitter.

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