It’s creamy. It’s dreamy. It will stand up to your coffee. And it tastes delicious. Is it milk? No. Is it soy? Try again. Is it coconut? Nope. What is it you ask?
Almond Creamer. Delicious, slightly sweet, and it won’t break down in your hot drink, even in coffee.
Lately, I’ve felt a little overloaded on soy. Too much travel and too much tofu. My usual go-to creamer (for tea, I’m not much of a coffee drinker) is Soy Cream. I like the nutty taste and the creaminess in my drink. I decided to give it a try with my DIY Almond Milk. Same process, same amount of almonds, just a little less liquid to make it stronger and thicker.
I find most milk alternatives, if they are specifically made as a cream, break down in hot drinks. They won’t turn your coffee the usual light brown and they usually don’t make it quite as creamy. To keep this version a little more substantial in coffee, I decided to add it test it out.
I boiled some water and brewed some coffee (I found some buried in my freezer) in my French press. While it was brewing, I went about making my almond creamer.
Almond Cream
Same process as the DIY Almond Milk, just a little tweak here and there
1 cup almonds, soaked over night
1 ½ cup water
1 tsp pure vanilla extract
Add all ingredients to your blender.
Blend on high for 1-2 minutes.
Strain through nut-milk bag. Squeeze out the excess liquid.
Pour into a jar.
Voila! Almond Creamer.
Stir into coffee and enjoy!
What is your go to favorite hot beverage? What kind of cream do you use? Leave me a comment below and we’ll discuss!
40-day challengers, hope you are doing well with the challenge! You are almost through your first week. If you’d like to hear more about the challenge, sign up for the weekly newsletter. It’s full of extra tips and treasures you won’t find on the blog.
Peace and love,
Jessi
