How to Make Almond Milk and Almond Coffee Creamer

881

Anyone else feeling a bit like a homesteader during these “Shelter In Place”, “Stay At Home”, “Self Isolate” times? So far I’ve made my own loaves of sourdough bread, multiple batches of crackers, planted countless numbers of seeds in hopes of a summer vegetable garden, and made a huge batch of chicken stock.

And I’m just getting started!

I went through a phase a few years ago where I only made my own almond milk at home, but a newborn got in the way, and it quickly made its way back onto the grocery list. Now, trying to cut grocery bills and grocery store visits, I’m back in the homemade almond milk game.

Almond Milk

Servings 4 cups of almond milk

Ingredients

  • 1 cup raw almonds (or cashews! or really any nut!), covered in water and soaked overnight in the refrigerator)
  • 4 cups cool water

Instructions

  • Drain almonds, place in a blender with water, and blend until smooth, about 1 minute to pulverize the almonds as much as possible
  • Lay a thin dish towel over a colander placed over a large bowl, then pour the milk over top, in batches if necessary. Grab the corners of the cloth, and carefully gather them together and squeeze the milk through the cloth, catching the almond pulp in the cloth. Discard the pulp or google one of the many ways to use almond pulp.
  • Transfer to a covered container and store refrigerated for a maximum of 5 days. If you don’t think you can use it all that quickly, freeze half of it!
  • 1 cup raw almonds (or cashews! or really any nut!), covered in water and soaked overnight in the refrigerator)
  • 4 cups cool water

Notes

Now, here’s how to use that same idea but make a coffee creamer!

Almond Milk Coffee Creamer

Servings 4 cups of creamer

Ingredients

  • 1 cup raw almonds (or cashews! or really any nut!), covered in water and soaked overnight in the refrigerator)
  • 2 mejdool dates, pitted (or 2 tablespoons coconut sugar)
  • 4 cups cool water
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions

  • Drain almonds, place in a blender with dates and water, and blend until smooth, about 1 minute to pulverize the almonds as much as possible.
  • Lay a thin dish towel over a colander placed over a large bowl, then pour the milk over top, in batches if necessary. Grab the corners of the cloth, and carefully gather them together and squeeze the milk through the cloth, catching the almond pulp in the cloth. Discard the pulp or google one of the many ways to use almond pulp.
  • Transfer to a covered container, stir in salt and vanilla and store refrigerated for a maximum of 5 days. If you don’t think you can use it all that quickly, freeze half of it!
  • 1 cup raw almonds (or cashews! or really any nut!), covered in water and soaked overnight in the refrigerator)
  • 2 mejdool dates, pitted (or 2 tablespoons coconut sugar)
  • 4 cups cool water
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Like
Close
Caroline Chambers © Copyright 2020. All rights reserved.
Close