5 min        | PORTION: 1L


  

1 cup of raw almonds
2 cups of hot water

4 cups of water
2 tbsp. of maple syrup
1/2 tsp. of vanilla extract

  1. In a sealed container, add all the ingredients “FOR THE ALMONDS” and place in the fridge for 4 hours or more.
  2. Rinse and drains the almonds.
  3. In a high-speed blender, add the almonds and all the ingredients “FOR THE MILK “and set to blend for 1 to 2 minutes.
  4. In a nut milk bag or a cheesecloth add the liquid and press the bag to extract all the almond milk. You can discard the pulp.
  5. The almond milk can be kept in the fridge in a sealed container for up to a week.
  6. Mix well before serving.

You can easily create almond coffee cream by replacing the 4 cups of water in the recipe by 2 ½ cups of water. You will obtain a very creamy coffee cream, similar to 15% coffee creamer.

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