Homemade Dairy-Free Coffee Creamer Recipe
This recipe card offers a dairy-free coffee creamer variation that doesn't sacrifice taste, using nuts like almonds or cashews. Try this if you're focused on living healthier.
Ingredients
- 1 cup nuts (almond or cashew, but coconut and oat work as well)
- 2 cups water
- 1 tsp vanilla extract (optional)
- 1 pinch salt (optional)
Instructions
- Soak your nuts in filtered water for at least 4 hours.
- Drain and rinse the nuts, and discard the water.
- Combine all the ingredients in a blender. Your nuts-to-water ratio should be 1:2.
- Blend on high for 1-2 minutes (or until the mixture has a smooth and creamy consistency).
- Pour the blended mixture into a nut milk bag or a cheesecloth and place it over a container.
- Gently squeeze out as much liquid as possible.
- Pour 400ml of the milk and 150mg sugar into a heavy-bottomed saucepan.
- Warm the mixture over low heat, stirring until the sugar is completely dissolved.
- Once the sugar is dissolved, increase the heat to low/medium and bring the mixture to a gentle simmer. Avoid stirring after this point to prevent the mixture from crystallizing.
- Allow the mixture to simmer for approximately 30-40 minutes, or until it has reduced by half, darkened to a deep beige color, and thickened noticeably. (Note: After about 15 minutes, the milk will start to darken and thicken.)
- Once done, remove the saucepan from the heat and carefully pour the condensed milk into a jar, avoiding any crystallized sugar that may have formed around the rim. Allow it to cool completely before sealing with an airtight lid.
- Store the condensed milk in a refrigerator, labeling the jar with the date.
Video
Notes
- You can use your cream for 4-5 days from the fridge. That's why it's important to make note of when you made it.
- You can use vanilla beans instead of vanilla extract for a more flavorful result.
- Making rice-milk creamer would involve the same steps.
- You can add any sweetener (such as honey or maple syrup).