Homemade Almond Milk Coffee Creamer

By zircon50

Ingredients

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

Preparation

Step 1

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 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. (Keep an eye out for a post showing how to do this soon!)

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.)