DAIRY-FREE coffee creamer. Oh heck yes. When I have iced coffee I always use fair trade decaf coffee, with some almond milk in it, but then this recipe happened by accident, and I’m madly in love with it.
I mean, seriously. It even looks like dairy creamer when you pour it in. All marble-like. Then you stick in that spoon, and swirl it around, and you have caramel colored iced coffee. It’s insane. I don’t even think it needs added sweetener. The creamer is sweet enough for me.
What happened was I was soaking some blanched almonds in order to use the wet meal to make these stellar biscuits (that recipe will be coming soon) that taste like a McDonald’s bacon egg and cheese biscuit (yes, I just admitted that a million years ago I used to eat McDonald’s garbage. please forgive me, I was young and uninformed.)
Anywho, you know how we just moved… no, I’m wrong, I can’t blame it on that… it’s because we lost or broke or gave away all our big glass pitchers that we use for nut milks (mental note: buy more big glass pitchers.). So in my head I was thinking that I wanted lots of soaked ground almond meal, but that I didn’t have a container for all that almond milk. And that’s why I decided to use WAY less water, which resulted in concentrated cream. Eeek!
I hope you love it too
Dairy-Free Coffee Creamer
2 cups blanched almonds**
1 and 1/2 cups water (this ingredient was edited on 6.1.14)
1. Soak the almonds overnight in enough water to cover plus 2 inches. (I’ve been soaking mine in the fridge these days.)
2. Strain the almonds, rinse them well, then strain again.
**If your almonds have the skin on then you need to add a step here: Strain the soaking water and pour boiling water over the soaked nuts (I don’t know why, but this makes the skins come off so much easier). When the nuts are cool enough to handle they will pop right out of their skins—Just rub one at a time between your thumb and your index finger.
3. Add the almonds to the food processor fitted with the S blade.
4. Begin pureeing, then slowly add the water while the machine is running.
5. Puree for about one minute after all of the water is added.
6. Place a cheesecloth (or a thin cloth napkin) over a strainer. Place the lined strainer inside a bowl.
7. Pour the puree over the cloth. Lift the cloth, twist, and squeeze out as much of the cream as you can.
8. Set the wet almond meal aside to make the cookies in my eBook or my biscuit recipe. (This direction was edited on 6.11.14)
9. Refrigerate the cream in a glass container with a lid.
Makes about 1 and 1/2 cups of cream.
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