Almond Coffee Creamer Recipes

Steps:

• Mix sweetened condensed milk, nonfat milk, almond extract, and cinnamon together in a glass Mason jar. Shake before pouring, as the condensed milk will settle to the bottom.

Steps:

• Combine sweetened condensed milk, skim milk, and vanilla extract in an airtight container and shake well to blend. Label the container with the expiration date of the milk used.

Steps:

• In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.

Steps:

• Combine almond milk, brown sugar, white sugar, and salt in a saucepan over medium heat. Heat, stirring frequently, until milk reaches a soft boil and mixture has thickened slightly, about 5 minutes.
• Remove from heat. Stir in margarine until melted.

Steps:

• Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours (but no longer)! Change out the water at least every 12 hours.
• Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 1/2 cups of water. Pulse/puree until the almonds are pulverized and the mixture is white - about 30 seconds.
• Place a nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze to get every last bit of milk out.
• Stir in the maple syrup, vanilla extract, and salt.
• Homemade almond milk coffee creamer keeps refrigerated in an airtight container for up to a week. But it rarely lasts that long around here!