Start to Finish: 10 minutes, plus overnight soaking time
Servings: 1 cup
A creamy cup of java may seem a necessary sacrifice if you're watching your fat intake, are dairy free and are not interested in buying chemical-laden alternatives. Whole coconut milk can stand in but it's anything but low in fat. A splash of non-dairy milk fits the definition of low fat, but it makes for a bland cup of coffee. These alternatives often separate when added to the hot liquid and fail to create the creaminess that you crave.
With a little extra effort, you can cream up your coffee and maintain a dairy-free, sugar-free, non-dairy lifestyle. Blend together a thick version of homemade almond milk, along with other natural ingredients, to make a simple, but tasty, homemade option.
- 3 cups raw almonds
- 5 cups fresh water
- 2 whole dates
- extract of choice
Soak the 3 cups of almonds in 4 cups of water for at least 12 hours or for as long as two days. Ensure they are completely submerged. They can be left at room temperature to soak.
Drain the almonds and place them in a high speed blender. Add the remaining cup of water and the dates to the jar of a high-speed blender and puree on high speed until smooth.
Strain the almond milk through several layers of cheesecloth or a nut milk bag. You'll end up with a thick and creamy version of almond milk appropriate for your coffee.
Add an extract of choice, if you desire. Vanilla, coconut, almond, caramel and peppermint are all options. Experiment with combinations of extracts to create a coffee-house creamer. Store the creamer in the refrigerator in a glass jar with a tight seal for two to three days.