5.0
(9)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Place the almonds in a large bowl and cover with cold water. Soak the almonds overnight, or for at least 6 hours.
Step 2
Rinse the almonds and drain. Place them into a blender with the 2 cups water. Blend on high-speed for about 1 minute.
Step 3
Place a nut milk bag over a large bowl. Pour the almond milk into the bag and gently squeeze to release the almond milk. Discard the almond pulp, or keep for other uses.
Step 4
Transfer the almond milk to a saucepan, set aside. Open a refrigerated can of full-fat coconut milk and scoop out 1/2 cup of solid coconut cream, leaving out the coconut water. Add it to the saucepan. At this point, you can add a pinch of salt, some maple syrup, vanilla extract, cinnamon, or your favorite spices.
Step 5
Heat over low-medium heat, whisking constantly until the coconut cream has melted. Do not heat too much or bring to a boil, you just want the coconut cream to melt.
Step 6
Transfer to a clean glass bottle, or small bowl and refrigerate. Stir into coffee, tea, or even cold brew. The creamer will keep for up to 5 days in the refrigerator.
Your folders
shugarysweets.com
4.7
(11)
Your folders
alphafoodie.com
5.0
(7)
Your folders
helloveggie.co
Your folders
bhg.com
4.5
(14)
Your folders
kasiakines.com
Your folders
loveandlemons.com
5.0
(8)
Your folders
ketoconnect.net
4.6
(68)
5 minutes
Your folders
thehonoursystem.com
4.8
(121)
10 minutes
Your folders
teaspoonofspice.com
5.0
(1)
Your folders
lifestylefoodies.com
5.0
(1)
10 minutes
Your folders
alphafoodie.com
5.0
(100)
Your folders
nutritionrefined.com
5.0
(7)
5 minutes
Your folders
flavcity.com
3.8
(118)
5 minutes
Your folders
natureseats.com
4.5
(47)
Your folders
breville.com
Your folders
foolproofliving.com
5.0
(3)
Your folders
theedgyveg.com
5.0
Your folders
foodtalkdaily.com
10 minutes
Your folders
fullofplants.com
5.0
(10)
30 minutes