Rich and smooth 2-ingredient almond milk creamer. Perfect to enhance your cup of coffee or tea!
Yield:2 and 1/2 cups 1x
1 cup (140g) raw almonds
2 cups (500ml) water
1/2 cup (100g) coconut cream (from one can coconut milk)
optional: 1/4 tsp vanilla extract, 2 tbsp maple syrup, a pinch of salt
Place the almonds in a large bowl and cover with cold water. Soak the almonds overnight, or at least 6 hours.
Rinse the almonds and drain. Place them into a blender with the 2 cups water. Blend on high-speed for about 1 minute.
Place a nut milk bag over a large bowl. Pour the almond milk into the bag and gently squeeze to release the almond milk. Discard the almond pulp, or keep for other uses.
Transfer the almond milk to a saucepan, set aside. Open a refrigerated can of full-fat coconut milk and scoop out 1/2 cup of solid coconut cream, leaving out the coconut water. Add it to the saucepan. At this point, you can add a pinch of salt, some maple syrup, vanilla extract, cinnamon, or your favorite spices.
Heat over low-medium heat, whisking constantly until the coconut cream has melted. Do not heat too much or bring to a boil, you just want the coconut cream to melt.
Transfer to a clean glass bottle, or small bowl and refrigerate. Stir into coffee, tea, or even cold brew. The creamer will keep for up to 5 days in the refrigerator.
Creamer might separate in the refrigerator, just give it a good shake before using.