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Creamy Homemade Almond Milk Creamer

Make almond milk creamer quickly and easily!
Print Recipe
Course Breakfast, Dessert, Drinks
Cuisine American

Equipment

  • measuring cups and spoons
  • 1 bowl to soak almonds
  • 1 strainer to rinse and strain the almonds
  • 1 blender I use the Vitamix and it works amazingly
  • 1 nut bag I highly recommend investing in a nut bag.
  • 1 pitcher to hold your delicious almond milk creamer
  • 1 container to store your almond pulp
  • 1 saucepan to heat the almond milk
  • 1 thermometer

Ingredients
  

  • 1 cup soaked almonds
  • 4 cups filtered water
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/4 cup sugar
  • 2 tbsp cornstarch

Instructions
 

  • Soak the almonds for 6 or more hours
  • Rinse and strain almonds
  • Add the filtered water, almonds, and salt to the blender
  • Blend until the almonds have been pulverized
  • Pour almond milk into a nut bag over a pitcher
  • Squeeze out as much milk from the nut bag as you can
  • Save the pulp and set aside
  • Take cornstarch and mix with 2 tbsp water, then add to saucepan. Add the almond milk, vanilla and sugar to the saucepan
  • Heat the almond milk mixture slowly until the sugar has dissolved and you have reached 180 degrees.
  • Remove from heat and let cool
  • Once cooled enough, put in glass container and refrigerate

Notes

Heating the almond milk to 180 degrees will give you the consistency of a creamer.