So giving up coffee creamer has been the hardest for me even though I know all of those nasty chemicals are so bad for me. A splash of milk or almond milk just doesn’t cut it for me and I’ve tried so hard but I really don’t like the taste of coconut milk in my coffee.
I’m happy to report that I have found the solution and my coffee this morning was as creamy and CLEAN as ever!
I’m also happy to report that this recipe is super simple with 1-3 ingredients depending on how you like your creamer flavored.
Almond Milk Creamer {dairy free}
1 cup of almonds
1 1/2 cups of water
maple syrup (optional)
vanilla extract
Directions:
The key here is to soak the almonds for 24-36 hours changing out the water every 12 hours or less.
After soaking the almonds rinse well and place in blender with 1 1/2 cups of water and blend at a high speed until combined. No need to peel! I was so nervous because the mixture seemed so thick that I wasn’t sure if I would get alot of creamer.
Now take a Nut Milk Bag (cheesecloth will not work, trust me on this one) and place the almond mixture in the bag and gently squeeze all of the yummy creamer out of the pulp. Take your time with this, it took me about 10 minutes to make sure I got every last drop I could. Save the pulp for another recipe ~ still looking for a good one, let me know if you have suggestions.
Wisk in your desired flavoring ~ I used pure maple syrup this time with vanilla, but the possibilities are endless. Store in an airtight container in the fridge. Makes approximately 2 cups.
Enjoy your clean and creamy cup of coffee!
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