Okay, so I’ve been trying to cut down on dairy, but I really love my morning coffee with creamer. I decided to try making my own almond creamer because, why not? It seemed easy enough, and I like having control over the ingredients.
First, I soaked about a cup of raw almonds overnight. I just put them in a bowl, covered them with water, and left them on the counter. You’re supposed to do this to soften them up and make them easier to blend.
The next morning, I drained the almonds and rinsed them really well. Then, I threw them into my blender with about 3 cups of fresh water. I also added a couple of dates for sweetness, and a tiny pinch of salt. I’ve heard some people add vanilla extract, but I skipped that this time.
The Blending Process
- I blended everything on high speed for, I don’t know, maybe 2-3 minutes? You want it to be super smooth.
- My blender’s not the most powerful thing, so I had to stop it a couple of times and scrape down the sides.
Once it looked pretty creamy, I grabbed a nut milk bag. You could probably use cheesecloth too, but I had a nut milk bag lying around. I poured the blended mixture into the bag, which was set over a big bowl. And let me tell you, this part was a little messy!
I squeezed the bag to get all the liquid out. It took a little while, and my hands got a workout. You basically keep squeezing until you’re just left with the almond pulp.
And that’s it! I poured the creamer into a jar and stuck it in the fridge. It was surprisingly good in my coffee! A little thinner than store-bought, but definitely creamy and with a nice, subtle almond flavor. I’m pretty happy with how it turned out, and I’ll probably tweak the recipe a bit next time – maybe try adding that vanilla, or a little maple syrup.
